BAKED Cream Cheese Rangoons

Today I have a yummy Chinese appetizer to share with you. Whenever I go to Panda Express I see their Cream Cheese Rangoons staring me right in the face. I never get them because they are a couple buck extra (I’m cheap at Panda for some reason) and honestly, I try to avoid fried foods as much as possible

I decided to give them ago at my own house and make them BAKED. Healthier and JUST AS delicious! These are a new family favorite!

BAKED Cream Cheese Rangoons from ....These little appetizers are insanely delicious and addictive!

These little appetizers are so delicious. My hubby kept raving about them and that then need to happen weekly haha! We dipped ours into some Sweet and Sour Sauce, but you can dip them into whatever your heart desires. I actually prefer not to dip them in anything.

BAKED Cream Cheese Rangoons from ....These little appetizers are insanely delicious and addictive!

4.0 from 5 reviews
BAKED Cream Cheese Rangoons
These little appetizers are insanely delicious and addictive!
Recipe type: Appetizer
Cuisine: Chinese
Serves: 24
  • 8 oz cream cheese, softened
  • ⅛ tsp. minced garlic
  • ⅛ tsp. salt
  • 1 Tbsp. chopped green onion
  • 1 egg
  • 24 wonton wrappers
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.
  3. Whisk egg until well beaten in a small bowl.
  4. Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.
  5. Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper..
  6. Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an "X" or star appearance. Place on greased cookie sheet.
  7. Repeat for remaining wontons.
  8. Lightly spray the tops of the wontons with cooking spray.
  9. Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.

(recipe adapted from: High Heels and Grills)

BAKED Cream Cheese Rangoons from ....These little appetizers are insanely delicious and addictive!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: appetizer

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  1. Becca @ Amuse Your Bouche

    Omg Nikki these look incredible!! What could beat cheese+pastry?! I love that you made them baked too - partly because it's healthier and partly because I'm terrified of deep frying!! ;)

  2. katie

    THese look so good--I too loved cream cheese ragoons but try not to eat them because they are fried. Must try the baked versions.

  3. Averie @Averie Cooks

    Nikki they're so perfect! Like Panda needs to come hire you! So professional looking and I bet taste great!

  4. emily

    YUM, those look great! I love the cream cheese filling. I'm sad to say that over here in real China,things such as this don't even exist... I miss American Chinese food :o)

  5. Katy @ Tasty Little Crouton

    Love this idea! The photos look great. I'm so glad I came across your blog. It looks great! My blog is still really new, and I have a long way to go to get pictures like that!

  6. Meg

    Have you tried adding crab to these --- our Chinese restaurants have meat in them and usually crab-- if so do you keep the recipe the same just add crab?

  7. Johanna

    I need to try these!!!! Great idea! These are actually called cream cheese wontons, not rangoons btw.

    1. Are Hall

      Not sure where you live but around here (southwestern Pennsylvania) whether Chinese, Japanese, or Thai restaurant, they are caled Rangoons when shaped like this or shaped like flowers, but are called wontons when shaped like a triangle or pouch. And it doesn't matter which filling is inside - cheese, cheese & crab, cheese and shrimp. Have not found these in a Korean restaurant. Maybe the name differs by region.

  8. Kate

    I haven't made wontons because I never wanted to fry them. Glad that I can pin this for later. What sauce do you use to dip them? Sweet & sour (Do you have a recipe) Kate

  9. Nikki @ Tikkido

    What perfect timing! I was just wanting to make some of these for an upcoming party appetizer and wondered if I could bake a bunch at once rather than frying them. Thanks for testing out the theory for me! Next step: forming and freezing them in advance, and baking directly from the frozen state... Let the experiments begin!

  10. Mrs. Metro

    In St. Louis, we call these Crab Rangoon and are deep fried. I'll make these once I can get out of the snow and get to the store! Thanks for the recipe!

  11. Patricia Armstrong

    can i use something other then crab meat. i have family that cant have sea food.

  12. Kim

    These look delicious!! Where do you find the wonton wrappers?

    1. heather

      I find the wonton wrappers in the produce section in my grocery store. Usually around the tofu products.

  13. Linda

    They are much better if they were fried like the they do in the Chinese resteraunts because it gives it a crunchier texture.

  14. Linda Struble

    A little cooked and lightly crumbled crab meat can also be folded into the cream cheese mixture before filling the wonton wrappers. The crab adds a nice change of flavor!

  15. Cynthia

    Have also tried this as a "dessert" by eliminating the garlic and onion. Here are a couple variations

    Substitute 1 T powdered sugar , 1/2 tsp cinnamon , 1/4 tsp nutmeg. Top the 1 tsp of mixture on the wonton with a few pieces of chopped fruit - such as apple or peach - or a couple small berries - such as blue berry.
    Or use 1 T honey and 1/2 tsp crystallized ginger and some orange zest- tastes great with peaches especially.

  16. mila furman

    Aghhhh these are sooo gorgeous... And look so simple. Definitely a must make! Love your blog and your photos :)

  17. dee

    Please try adding crab to the cream cheese recipe and report back. I guess canned crab? When I was little my mom and dad would take me on Fridays to a Chinese restaurant and we would have crab ragoons. LOVED them. Let me know if you try it with crab meat added.

    1. Shelly

      I have made the Crab Rangoon a few times...although never the baked...however I use the imitation Crab meat you can find in the seafood coolers...not the canned version. The imitation has a sweeter taste and compliments the cream cheese nicely :)

  18. Nona

    I made these tonight to compliment a simple stir fry meal. They were wonderful. I loved that I could make all the wontons at once and not stand by the deep fryer, cooking only a few at a time. Loved the crunch without the oil. These are going in my recipe collection.

  19. Margaret Clark

    I can't wait to try these, they look amazing

  20. Kay-M

    FINALLY, a picture that does not show Rangoon that was actually deep fried instead of baked. THANK YOU!

  21. Vickie

    I would imagine one could chop up some crab to make them crab rangoon...... Or maybe that small can of clam.

  22. Catalina Quinones

    Thank You I'm going to make some tonight!

  23. Maryann


    Would like to have the dipping sauce recipe to go with this.

  24. Audrey

    Hello~ I would love to try the recipe but what can I replace with eggs? I'm allergic to egg. And may I know what is the cooking spray for? Thank you so much!

    1. candi

      The cooking spray (I buy the ones that are all oil) adds a light layer of oil, which is what makes them crisp up in the oven.

    2. candi

      Also, you should be able to get them to seal with just water, which is how I learned to make wontons and eggrolls. Hope that helps with your allergies.

  25. Ann

    I have been looking for wonton wrappers...where are they usually located in the grocery store?

  26. Marcia Little

    Whoda thunk? So easy, I like a little bit of Beau Monde seasoning in mine, never baked them though. Looks terrific, will be making tonight.

  27. Penny

    What type of flour do you use in the Orange Dreamsicle Bread? It looks delicious. But I did not know whether to use all purpose or self rising.

  28. Connie

    These were a huge disappointment and fairly expensive to make with the crab. Easy and fun to make and beautiful to look at but they did not brown well and were tough and chewy. Some things just require frying and this is one of those things.

    One star for me.

  29. Tiana

    Recipe for the sauce?? Plz!

  30. Natasha


    This recipe is actually BETTER than the Cream Cheese Rangoons at Panda Express! I was a manager at Panda and our recipe only contained cream cheese, wontons, and chopped green onions.

  31. Rabea

    Hello. I wana try this. But we dont have wonton sheets readily available in Pakistan. Can you tell me what it's made of so I can make it at home. Is it just flour with water. Or flour with egg and oil. Please guide me if you can. Secondly can I fry these? As I don't have an oven either. Will be grateful for your reply. Thank :)

    1. Lyndze

      Won ton wrappers are very close in texture to pasta so you could experiment with making a home made pasta and rolling it out. Deep fried would also work as that is how they are made in restaurants. I have not tried this, but since no one answered you, I figured I would point you in the right direction.

  32. Charm

    these are marvelous! Thank you for the recipe. The soft cream cheese filling and the crispy wonton made a perfect combo! Best of it being that it's an easy and time saving recipe that guarantees a smile on your face! Thanks again! :)

  33. Samantha


    Excellent! These are soooo good! I added a bit of imitation crab meat as well and wow... I spent all day at work looking forward to coming home just to eat more!! I'm going to make them again and try the onion and chive flavored cream cheese.

  34. Amber


    Making these right now thank you for this I love them so much.

  35. Casey


    I made them last night and they were just OK. The very tops were crunchy but the part that holds the cream cheese mixture was soft, not like the ones at the restaurant so that was disappointing.

  36. Samantha

    These look so good! What kind of dipping sauce would you normally serve with these? Sweet and sour?

    1. Chef in Training

      yes that is a great one :)

  37. Rebecca

    I will have to try your version of the cream cheese insides. I made another that had crab in it for my daughter's birthday, and she was completely disappointed in them. Your crab-less version is probably a lot closer to the ones at the local Chinese take out.

  38. tiffany m

    Five stars

  39. Gloria ferran

    How to make the sauce that goes with it

  40. Lou

    Looks scrumptious.