Day three of Peach Week and I got another peachy treat to share that can actually be served as an appetizer or dessert; Peach Rangoon.
These crispy wontons are fried in canola oil and then sprinkled with confectioners’ sugar. Using soy sauce as a dip is a nice contrast in combination with the peaches; its good! For dessert, I suggest drizzling warm chocolate syrup on top. If preferred, these can be baked instead of fried.
My husband loves fried wontons and dumplings so on my quest to get him to become a peach lover; how could he resist these?
When you take your first bite of one of these crispy delights, a burst of peaches burst in to your mouth followed by the creamy and sweet cream cheese.
What makes these better is these can be cooked ahead of time and frozen. When needed pull desired amount from freezer and reheat.
I always like to keep items in the freezer that I can grab quickly when unexpected guests arrive; this is one of them. Its better than a convenience snack and you look like the superstar when you offer your guests one of these.
Are the kiddos getting antsy as summer vacation is windy down? This is another great snack to keep in the freezer for them to snack on during the last weeks of vacation or even as an after school snack. My twins are not in school yet; even though I’m sure the next few years will fly by but I plan on having snacks that I have prepared for them ahead of time to grab after they get out of school.
Peach Rangoon
Makes 40
Ingredients
2 cups canola oil
1 8oz package of cream cheese, softened
¼ cup sugar
½ teaspoon vanilla extract
Pinch of ground cinnamon
1 large egg
½ cup peaches, chopped
40 wonton wraps
⅓ cup water
2 tablespoons confectioners sugar plus additional for sprinkling
Soy sauce for dipping (optional)
Chocolate syrup for drizzling (optional)
Directions
Using an electric mixer combine cream cheese, sugar, vanilla and cinnamon until blended; then add in egg and blend well. Fold in peaches.
On a clean surface fill center of wonton with 1 teaspoon of cream cheese mixture. Using a pastry brush, brush edges with water and fold in half pressing all edges with water until sealed. Fold corners in. Repeat with remaining mixture.
Heat oil over medium high heat. Test water making sure it is hot. Carefully place 5-7 wontons using a sloted spoon in to oil. Cook for 1-2 minutes until slightly brown. Transfer to paper towel to drain. Repeat with remaining.
Mix confectioners sugar and 2 teaspoons of water until combined. Drizzle on top of cooked wontons. Sprinkle with confectioners’ sugar. Serve with soy sauce.
Freeze: After wontons have cooled transfer to freezer safe container or bag to freeze. To reheat, preheat oven to 375 degrees. Place desired amount on baking sheet and bake for 15-20 minutes until cooked.
Happy Cooking!
yummmmm this cream cheese in the recipe reminds me of fried cream cheese wontons and sushi with cream cheese… yum yum yum
They are yummy! I have a bunch in my freezer too.
These sound fabulous! with peaches!! Or any kind of fruit really…
My boyfriend dies over Chinese Rangoons…really anything in the shape of a fried rangoon! I’ll be making these as soon as peaches come back into season for a nice dessert…what a wonderful idea!