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I made these little gems for the Valentines dinner I hosted. I think next time I’ll stick to frying them rather than baking them. They are easy to prep ahead of time and stick in the freezer for when you need a last minute appetizer.

Pepper Jelly & Cream Cheese Rangoon

(Adapted from The Chubby Vegetarian)


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12 wonton wrappers

6 to 8 teaspoons cream cheese

6 to 8 teaspoons Sambal Pepper Jelly

1 tablespoon olive oil

Maldon sea salt (to taste)

Cracked black pepper (to taste)

Chopped chives (to garnish)


Preheat your oven to 350 degrees*. On a large, rimmed, parchment-lined baking sheet, lay out the 12 wonton wrappers. Into the center of each, place about 1/2 teaspoon each of cream cheese and 1/2 teaspoon of Sambal Pepper Jelly.


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With a small bowl of water at the ready, dip your finger in the water and run it along 2 sides of the wonton wrapper. Fold wonton into a triangle and press the edges together to seal. Repeat. Brush the tops of the folded wontons with olive oil and sprinkle with salt and pepper.


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Bake for 10 minutes, flip each using kitchen tongs, and bake another 10 minutes or until brown and crispy. Allow them to cool for at least 5 minutes so you don’t burn your mouth. Garnish with chopped chives and serve.

*Alternately, pan fry them over medium-high heat in about 1/4 inch of canola oil for 2 to 3 minutes per side. This will yield a puffier rangoon. (Serves 2 to 4 as an appetizer.)

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