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)
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.
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.
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.)