Panda Express Cream Cheese Rangoon (Copycat)

Panda Express Cream Cheese Rangoon made with a creamy center and crispy exterior, these are the perfect appetizer for your next Chinese takeout meal.

Panda Express Cream Cheese Wontons on platter

Cream Cheese Wontons Vs. Cream Cheese Rangoon

Panda Express Cream Cheese Rangoon may seem like a Chinese restaurant favorite, but it is actually not the crab (or Krab) wontons you’re used to.  In this version, the flavor is mostly made up of cream cheese and crispy delicious wontons.

The hardest part of making cream cheese wontons really just lies in making the same shape. If you remember playing the fortune teller paper game as a kid, that’s what your hand looks like when making these. You have to fold into the center from the center of each side so you make little wings that you can seal together. While it isn’t necessary or add to the flavor, it is definitely cute and adds to the copycat nature of the recipe. You can also just fold the wonton in half into a triangle and fry them up!

Panda Express Copycats E-Cookbook

Also, I am shooting for the Panda Express E-Cookbook to be released in the next month, so you guys will just be able to download the whole set of recipes instead of having to collect all the links together.

Keeping track of all the Panda Express copycat recipes here on the blog?

WONTON STRIPS ARE GREAT TOO!

You’re also going to want to serve the Panda Express Cream Cheese Wontons with some sweet and sour sauce. If you don’t want to have dairy, or you have friends coming over who may not tolerate/like cream cheese, you can also cut the wontons into strips and fry them up to dip into some sweet and sour sauce too.

Star-Shaped Panda Express Cream Cheese Rangoon

Pin this recipe now to remember it later

Pin Recipe

Panda Express Cream Cheese Rangoon

Panda Express Cream Cheese Rangoon made with a creamy center and crispy exterior, these are the perfect appetizer for your next Chinese takeout meal. You can make ahead and freeze for later too.
Yield 24 wontons
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 8 ounces cream cheese , softened
  • 2 tablespoons scallions , minced
  • 1/8 teaspoon garlic powder
  • 24 wonton wrappers
  • Oil

Instructions

  • In a small bowl mix the cream cheese, scallions and garlic powder together.
  • Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees.
  • Put 1 tablespoon in a middle of a wonton wrapper and with your finger add water to the edges.
  • Push the four centers of each side into the middle and press them together.
  • Once the middle is connected from all four sides connect the little wings coming out from the middle
  • Let sit while you make all the wontons and when you start to fry, begin with the wontons you made first, they'll be the driest.
  • You aren't cooking anything to a specific temperature for food safety reasons, so just cook until golden brown

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 73mg | Potassium: 19mg | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.3mg
Keyword: Panda Express Cream Cheese Rangoon (Copycat), Panda Express rangoon, Panda Express recipes

Cream Cheese Rangoon ready to dip in sweet and sour sauce

Panda Express Cream Cheese Rangoon made with a creamy center and crispy exterior, these are the perfect appetizer for your next Chinese takeout meal. You can make ahead and freeze for later too.
Panda Express Cream Cheese Rangoon made with a creamy center and crispy exterior, these are the perfect appetizer for your next Chinese takeout meal. You can make ahead and freeze for later too.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I have a frying question. We’ve made these before – love them! The last batch I made were folded in triangles, which I’ve done before. This time they puffed up and looked ready to burst. It was a little frightening tbh. Did we seal them too tightly? I’m ready to try the “Panda” fold next time, but wanted to avoid the puffiness and resulting leaked cream cheese next time. Advice? THANKS!

    1. Either they were too filled or too much liquid in the mixture which was boiling from the inside and causing it to burst. OR you had air trapped inside. I would use less filling, make sure it isn’t too liquidy and be absolutely sure there isn’t air inside it.

  2. Hi your recipe says to heat oil to 350 then put 1 tablespoon inside every wonton wrapper, I guess I’m just wondering what’s the purpose of that? Does it cook the inside of the wrap?

      1. Consider updating the recipe to clarify this (“Put 1 tablespoon of the cream cheese mixture in the middle…”). I too read it at first as putting a tablespoon of oil in the wonton wrapper, because the step immediately before this talks about oil, not the cream cheese mixture. I got more context from reading the next steps, but someone following the recipe without looking ahead might also think they need to drop a bunch of hot oil in their wonton!

  3. Wow. If you’re going to have a jump to recipe button make sure it actually jumps to recipe. When I have to scroll and scroll just to find the recipe it is extremely frustrating.

    1. I just tested it and it takes me right to the recipe. Sorry if you were having issues with it. Were you on desktop or mobile?

  4. A good start for a simple recipe! The filling is simple but it needs a kick. I would reccomend only 1 Teaspoon for the filling because even 1/2 Tablespoon was exploding out of them in the fryer no matter how careful I tried to be. Could also depend on the size of the wrappers! Will add less green onion and something with a bit of spice next time I make it!

  5. I love the Panda Express Rangoons, but not the price of them. I had saved your recipe a month ago and finally got around to making them tonight. They were awesome! The recipe is super easy to follow, very quick to make and it made about 18 Rangoons (I may have overfilled mine?). The cost was not much more than the 3 pack at Panda Express is and I still have enough won ton wrappers to make at least another batch of them. I do have a question about freezing them… when you get ready to cook them do you thaw them out first or fry them from frozen? Thanks for the great recipe!

    1. You want to leave them frozen before frying. Glad you enjoyed them and get more bang out of your buck (and get to enjoy them more often ;))

  6. tried it. if you have even an inkling of a desire to try this recipe, *do it*. it is delicious.

  7. I have not made YET. But love rangoons! These dont come out greasy? Or the cream cheese center doesnt come out or become greasy? Im nervous to fry things right.

    1. They won’t be as crispy but it’ll still work. Spray them down lightly with cooking spray to help them crisp up. Bake them at 400 degrees for 7-12 minutes, until the tops are golden brown. Good luck!

  8. Can I make these a few hours ahead and stick them in the fridge before frying them? Can’t wait to try!

  9. So good! Like another commenter I added a little sugar to the filling. Very easy to make and a good “frying project” for those who are not used to frying at home because you don’t have any food safety issues to worry about. I wish these were not so yummy and easy to make because now I want to eat them all the time!

    1. I so, so appreciate this recipe AND the nutrition information. My dad is a T1DM and having accurate carb counts is essential. I am making these for dinner tomorrow and wonder what qualifies as a serving for the purposes of the nutrition information? Thank you very much!

      1. I’m so glad you’re enjoying the site. The serving size is one rangoon. I know that sounds funny but I wanted it to be simple so you can figure out it easier by how many you decide to eat.

  10. Do you fry them when you make ahead and freeze them, or do you wait to fry them when you’re ready to serve?

  11. Super Easy and Delicious. Made this along with orange chicken and Chow Mein. I got the wonton Wraps from Walmart next to the bags of Salad in fresh produce section. I didn’t make out 24 but then again i used Man-ly TBS scoops lol. Can see myself making these monthly. Also this is a fun cook if you have a date night. You can certainly get creative with the folding and have fun with it. Recipe is straight forward you won’t screw this up. I Chopped the whole green onion up and and bought a Walmart branded C.Cheese for like a buck. Enjoy! Thanks Sabrina!

    1. I haven’t tried it but I’m sure you could. They won’t be as crispy but if you spray them with cooking spray or brush them with oil before baking. I would suggest 400 degrees and they would probably need 10-15 minutes or until golden brown. Let me know how they turn out!

  12. The new five flavor shrimp copycat recipe from this past summer would be ABOLOSUTELY AWESOME!! Could you please try it????

  13. I am making crab Rangoon this evening. I was hoping to not fry but they taste better that way. I will use your recipe but add crab. I know this recipe will be delicious.
    Also to Karen, I have made a crab dip for years to put on top of crackers or triscuits. I use:

    1 can crab or shrimp meat (lg can)
    1 8oz. Philly cream cheese
    1 2cup bag mozzarella
    1 tsp Worcestershire
    Green onions to your liking
    Flavor to taste with Old Bay seasoning, Creole seasoning or salt and pepper. Which ever suits your palate.
    I also like to top with a mix of seafood sauce (horseradish, ketchup and Worcestershire) Yum!
    You could even put them on bread and pop in the oven.

  14. Hi Sabrina! UPDATE (again!)
    You are just so awesome! Love your recipes! So user friendly, anyone can do it! Can’t wait to try this recipe.. Always a fave! A few questions ~ How would I modify to create a dip? Also, if I wanted to add crab meat, how much do you suggest? If I don’t have wonton wraps, do you think crescent rolls are a good substitute? Reviewing your Panda Express copycat recipes, I noticed there’s not a lot mein recipe… Did I miss it? Would love to have a Chicken and Shrimp (respectively) lo mein recipe! YuM! YuM! ??

    Thanks, you’re a baby doll!

    1. Thank you so much, Karen!! I’m so glad you’re loving all the recipes. I am working on making this a dip option so stay tuned for that but if you’re needing one now, I would recommend this one (http://www.foodnetwork.com/recipes/sandra-lee/hot-crab-rangoon-dip-with-won-ton-chips-recipe-1950475). If you’re going to use crescent rolls, I would suggest putting them in a muffin tin and filling it that way to bake. As for the lo mein recipe, that will be coming soon as well 🙂 We seem to be on the same recipe wave length, haha! I look forward to seeing you around the site!

  15. I am definitely going to try some of these recipes! One of my favorite sides is the spring rolls. Do you have the recipe for them? That would be awesome!

    1. You can definitely bake them instead of frying but it will alter the taste. My suggestion would be to at least spray them with canola oil before putting them in the oven.

  16. These were good but I felt it was missing something. I added a tiny bit of sugar to the mixture and that was exactly what it needed. Will definitely be making this again with the added tweak. Thank you for the recipe.

  17. I adore rangoons and hate all seafood, so these are perfect for me. One thing you can do if you want it to look like more traditional crabby goons, or if you want to health it up like 1/8 of a point, is to mix some microplaned carrot into the cream cheese. The orange bits resemble crab. 🙂

  18. These are my favorite “treats” when I go to Panda. Making them at home is so much better.

  19. Wowza ! Those look amazing and I’m craving cream cheese rangoon now. Can you bring me some ? I tip well haha

  20. I love trying copy cat recipes. I will have to get the ingredients i need to make this recipe on the weekend.

  21. My kids are crazy about Panda Express. They’d love it if I could make their favorite recipes at home. This sounds like an awesome recipe.

  22. I agree, it is cute! And adds to the copy cat nature. These look so yummy. I just love rangoon. Give me anything fried and I am a fat, happy camper.

  23. I absolutely adore Rangoon! It’s something I never really thought about making at home before so this gives me a recipe to try. I’m sure my family will appreciate it. There’s never enough to go around when we get take out.

  24. I had no idea Panda Express offered rangoons but they are definitely a must when it comes to ordering Chinese. I look forward to downloading the full ebook too.

  25. I am embarrassed to say I have never heard of this before, but I really want to try them! They look like something I would LOVE!

  26. Oh my gosh these Rangoons look amazing!!! I have had them before and love them, I never thought to make them at home like this before.

    1. Thanks, Vera! A lot of people are intimidated by home frying, but just be careful and practice your cooking times and they’ll be coming out perfect in no time!

  27. I love anything stuffed with cream cheese. I’ve had rangoons with out the crab and I love them, I wish more places had them.

  28. These are favorite of mine and I’ve always wondered how to make them. So glad you shared this because I’ll being trying it this weekend.

  29. Those are so good in house, but being able to making them myself is starting to make me laugh maniacally. They are just too good!