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.
- 2 cups (250g) cooked turkey, chopped small
- 1–250g package of 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
- 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, green onions, Worchestershire sauce, soya sauce and garlic powder together until combined.
- Spoon about 2 teaspoons of filling into the center of each wonton wrapper.
- 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.
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.
- Category: appetizer
- Method: bake
- Cuisine: American
Keywords: turkey rangoon, Chinese New Year recipe, baked rangoon