Baked Turkey Rangoon (video)
Celebrate Chinese New Year with baked turkey rangoon! This twist on a restaurant favorite is even better made with lean and nutrient-rich Canadian turkey. It’s also baked instead of fried for a quick and easy healthier appetizer.
Chinese New Year is one of my favourite holidays. As a kid I remember huge family gatherings, feasting over special dishes made for the occasion, playing with my cousins, and receiving lucky money from the elders. Now, I get to share in that tradition with my kids and it just warms my heart. One of the dishes I’ll be making for the celebration this year is this baked turkey rangoon. It’s just as delicious as the traditional crab rangoon we all know and love, but it’s healthier because it’s baked instead of fried. They are crispy on the outside with a scrumptious creamy turkey filling. They are a perfect little bite-sized appetizer.
How to make turkey rangoon:
In a mixing bowl, stir together a block of cream cheese, 2 cups of chopped cooked turkey, 1/4 cup of green onions, 1/2 teaspoon of garlic powder, 1 tablespoon of Worcestershire sauce and 1 teaspoon of soya sauce until combined.
Spoon 2 teaspoons of the mixture into the center of 24 wonton wrappers.
Fit the wrappers into a greased mini muffin pan by gathering all four corners and gently pushing them into the muffin cups. Bake at 375F for 10 minutes or until golden and bubbling inside.
How to make in advance:
You can assemble and place them in a mini muffin pan, then cover and store in the fridge for up to 8 hours until you are ready to bake them.
How to freeze turkey rangoon:
Assemble and place them in a mini muffin pan. Place in the freezer for 1-2 hours until frozen solid. Transfer them into a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and bake as instructed.
How to serve turkey rangoon:
It’s best to serve them warm and fresh from the oven. Serve with some plum sauce, sweet chili sauce or sweet and sour sauce.
You might also like:
- Turkey Spring Rolls (Joyce of Cooking)
- Chinese Lettuce Wraps with Ground Turkey (Jessica Gavin)
- Mini Turkey Pot Pies
- Turkey Tetrazzini
Did you make this recipe? Please kindly leave a comment with your star rating below.
Baked Turkey Rangoon
Ingredients
- 2 cups (250g) cooked turkey, chopped small
- 1 pkg (250g) cream cheese, softened
- 1/4 cup green onions, thinly chopped
- 1 Tbsp Worcestershire sauce
- 1 tsp soya sauce
- 1/2 tsp garlic powder
- 24 wonton wrappers
- plum sauce, sweet chili sauce or sweet and sour sauce for dipping
Instructions
- Preheat oven to 375F and position a rack in the lower third. Lightly grease one or two mini muffin trays with non-stick cooking spray. Set aside.
- Mix the chopped turkey, cream cheese and green onions.2 cups (250g) cooked turkey, 1 pkg (250g) cream cheese, 1/4 cup green onions
- Mix in the Worchestershire sauce, soya sauce and garlic powder together until combined.1 Tbsp Worcestershire sauce, 1 tsp soya sauce, 1/2 tsp garlic powder
- Spoon about 2 teaspoons of filling into the center of each wonton wrapper.24 wonton wrappers
- Fit the wrappers into the prepared mini muffin pan(s) by gathering all four corners together and gently pushing them into the muffin cups.
- Bake at 375F in the lower third of the oven for 10 minutes or until golden and bubbling inside. Serve warm with dipping sauce.
This recipe was a big hit for my family! Will definitely be making them again soon since my kids keep asking, lol.
Thank you and I’m happy to hear it was a big hit with the whole family!