Forget takeout — make garlic herb rangoon at home! Our fresh Garlic Herb Chèvre is mixed with charred jalapenos & stuffed inside a thin, crispy dumpling wrapper. Think jalapeño popper vibes (but better!).
Recipe by: Kristina Cho, Eat Cho Food
Recipe by: Kristina Cho, Eat Cho Food
Ingredients
- For the Rangoon:
- 1 to 2 jalapeños (1 for less spicy, 2 for more spicy)
- 8 ounces (2 4-oz logs) Roth Garlic Herb Chèvre goat cheese, softened
- 1/4 teaspoon salt
- Dash of white pepper
- Wonton wrappers, store-bought or homemade (recipe below)
- Cornstarch, for dusting
- Canola or other neutral-flavored oil, for frying
- Sweet chili sauce, for serving
- For the Wonton Wrappers:
- 150 grams (1 1/4 cups) flour
- Pinch of salt
- 75g (1/3 cup) hot water
Method
For the Rangoon:
- Char jalapeños over an open burner or under the broiler until blistered all over. Allow jalapeños to cool for about 5 minutes. Finely mince, and add to a medium bowl with softened goat cheese. Season with salt and white pepper, and mix until combined.
- Working with one wrapper at a time, fill the wrapper with 2 teaspoons of goat cheese filling. Fold the edges into a star shape (see video here) and pinch close. If using store-bought wrappers, you will need to dab the edges with water in order for the wrapper to stick together. Place formed rangoon on a baking sheet lightly dusted with cornstarch. Repeat with remaining wrappers and filling.
- Heat 3 inches of oil in a heavy-bottomed pot or wok to about 365 degrees F. Working in batches of 4 to 6 (or however many fit in your pot), fry until golden brown, about 60 to 90 seconds. Stir occasionally with a spider or tongs so they fry evenly. Transfer the fried rangoon to a baking sheet set with a wire rack to cool. Repeat the frying process.
- Serve immediately with sweet chili sauce.
For the Wonton Wrappers:
- Combine flour and salt in a mixing bowl. Add hot water while stirring with a flexible spatula. Once you have a shaggy dough, start kneading with your hands. Knead until smooth-ish, about 5 minutes. Wrap the dough with plastic wrap and allow it to rest for 30 minutes (or up to 2 hours).
- Uncover the dough, and divide into 3 equal portions. On a work surface dusted with cornstarch, take one portion of dough and roll it into a roughly 3- x 6-inch rectangle, about ¼-inch thick. Lightly dust dough with cornstarch. Using a pasta roller, roll the dough until very thin — working from the lowest setting to the thinnest with each pass (I go to setting 6). Dust with a little more cornstarch between passes, if needed. Transfer the sheet of dough to a lightly-dusted surface and allow it to slightly dry out (that makes forming wontons easier) while you roll out the rest of your dough.
- Cut out 3 1/2-inch rounds with a cookie cutter. Dust each wrapper with cornstarch if you’re planning on stacking them. Knead the scrap dough and run through the pasta machine for more wrappers.
- Cover the wrappers in plastic wrap until ready to form dumplings.