Baked Turkey Rangoon

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.

Course Appetizer

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 88

Author Lily Ernst

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.

Notes

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.

Nutrition