Copy Cat Recipe - Panda Express Cream Cheese Wonton (2024)

FAQs

Are cream cheese wontons the same as rangoons? ›

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.

Cream Cheese Rangoon

Wonton wrappers filled with cream cheese and served with sweet and sour sauce.

Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35. Buying the ingredients myself, I have enough to make 50 Rangoons for just shy of $6.

The dish I'll describe is quite simple: a mixture of cream cheese and sugar stuffed inside a wonton wrapper and deep-fried.

PAGODA^® Cream Cheese Wontons are the perfect combination of real cream cheese wrapped in a crispy wrapper. Add them to your favorite meal, or dip them in our tempting sweet chili sauce for the perfect snack.

What are crab rangoons? It's a mixture of seasoned crab meat (in my case, imitation crab), cream cheese, garlic and green onions that's wrapped up in dumpling or wonton wrappers, then fried to a beautiful golden brown.

A representative from Panda's PR team said that the five top-selling entrées at the restaurant are (drumroll please): Beijing Beef, Broccoli Beef, Honey Walnut Shrimp, Mushroom Chicken, and, of course, the Original Orange Chicken—the dish that Panda Express is credited with inventing.

Panda Express entrees and sides contain zero grams of trans fat per serving and adds no MSG in their food. Panda Express uses only 100% pure soybean oil in the preparation of recipes.

Filled with authentic flavor, P.F. Chang's Chili Sriracha Cream Cheese Wontons are the perfect side dish to pair with any of our signature entrées.

While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.

What is imitation crab made of? ›

Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg. The resulting imitation crab looks similar to the original crab in its coloring and texture.

“We also think consumers have a right to know what's in the food they're ordering, and they shouldn't have to hire a private investigator to find out.” To give those frozen, dark meat chicken chunks their orange-ish flavor, Panda Express uses pure orange extract, made from “alcohol, water, and oil of orange.”

Wontons and crab Rangoon are, on the surface, similar dishes: They're both a form of dumpling (essentially, a dough pocket) stuffed with some kind of filling. However, crab Rangoon has a specific type of filling, while wontons have a little more wiggle room when it comes to what they're stuffed with.

Heat oil about 2 cm deep. Fry in hot oil until golden. Remove carefully from the oil using a slotted spoon. Drain on absorbent paper to absorb excess oil.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. That's basically the same formula as Asian egg noodles, and not all that far off from Italian pasta. Except wonton skins are cut into round and square sheets.

Jiangsu are often called "wonton." Wontons have two types, small wontons, and big wontons. Big wontons are a large ingot shape. Generally boiled, the soup will usually be matched with a thin egg omelette, seaweed, mustard greens, and shrimp.

The name comes from Rangoon, now Yangon, which is the largest city in Myanmar, formerly Burma. I am finding slight disagreement on if Victor himself as claimed by his granddaughter Eve Bergeron (head of marketing and public relations) or if Joe Young, a Chinese-American barback at Trader Vic's did the actual creation.