I mean seriously. Wontons should not be filled with dairy. Since moving to California I have discovered an enormous variety of wonderful cuisine, but the mere existence of this West Coast abomination makes me want to drop the bomb. The big bomb. I obtained these hell-shits once by mistake and the memory still makes me vomit.
The pure cream-cheese variety are actually the cut-rate versions. “Traditionally” they’re stuffed with crab ( or “krab” ) as well.
I do because they sound wonderful. I mean, who doesn’t love cream cheese? But then I always end up disappointed. They never are as good as they sound like they should be.
I have never encountered a cream cheese wonton, but am inclined to support the OP’s view. However, while I was horrified the first few times I encountered various sushi concoctions containing cream cheese, avocado, mayonnaise, and other non-traditional ingredients, I have since come to accept, though not prefer, most of them. So maybe I could get used to cream cheese wontons, I dunno.
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Is it an orc?
I like them. Tasty. California Chinese food is generally superior to other parts of the country, though I think you can get the cream cheese wontons other places too.
I’ve never had a cream cheese wonton, but I have made lox and cream cheese pizza. It was great, though I had to adjust the prep time.
But my question to the OP is: who the hell are you, to decree what anyone else should or shouldn’t eat? If you don’t like it, don’t eat it.
Don’t be talking shit about crab rangoons! They’re one of the mainstays of Americanized Chinese cuisine served at a countless number of nearly-identical, non-franchised Chinese restaurants across the continent, alongside General Tso’s chicken and fortune cookies.
Asking whether it’s “authentic” is narrow-minded and, frankly, wrong: It’s authentic Americanized Chinese cuisine, much like how vindaloo is authentic Indianized Portuguese cuisine. New dishes are always created at the convergence of cultures.
Hear! Hear! Crab rangoons rock, but it’s a pretty heavy dish for an appetizer.
ETA: But really, they have to have scallions in them to rock.
I’ve never heard of a cream cheese wonton.
But it sounds awesome.
mmm
Oh wait! Crab rangoons? Are those the “cream cheese wontons” the OP is bitching about? I never heard them called that. And since when are they a West Coast thing? I LOVE crab rangoons!
Cream cheese works just fine for pierogi, so why not?
Crab rangoons could use a little more crab, but they are delicious.
Huh, they are actually filled with cream cheese? I’ve had them and loved them, but I couldn’t figure out what the filling was, because I knew that dairy was rarely used in Chinese cooking.
Crab rangoon is delicious. My (Chinese, as in, born in Beijing) girlfriend makes a batch sometimes, and they’re better than any restaurant’s I’ve ever had. (I especially like to dip them in sharp mustard, although sweet chili sauce seems to be more popular.) They may not be something you can find much in China, but actual Chinese-American people seem to enjoy them. What’s the problem?
I can take 'em or leave 'em. I prefer egg rolls or hot and sour soup as the appetizer. They are a must have for my wife though.
I am more surprised however by those that haven’t run across them at the local Chinese takeaway. I always thought they were as ubiquitous as sweet and sour chicken.
I live in the North East and I can assure you, crab rangoons are plentiful here, have been for years, at every Chinese American restaurant. Also for sale frozen at Costco, Sams Club, and every grocery store. I don’t get what the big deal is. They may not be authentic ‘Chinese’, but neither is that messy soft-serve do-it-yourself ice cream machine found in the buffet restaurants.
I don’t venture too far in to Chinese food but crab rangoon (minus the crab) is something I get quite a lot. I admire the American Chinese restaurant owners who quickly figured out what Americans want. Fried things filled with cheese!
Love the `goons. I like to try them at every new Chinese restaurant I visit. Each place has their own interpretation of how they’re done. It’s one of the few things that vary from Jumbo China to Jumbo China (around here).
But honestly, sometimes they are little more than overly cream-cheesed nuggets that should have never been dropped into the oil. It takes a delicate balance of that pseudo-crab and cream cheese paired with a crispy, foldy wonton to keep them yummy.
Oh, and a sprinkle of salt on them immediately before consumption really lets their delicacy sing.
They’re ubiquitous and delectable in Minnesota. Our favorite hole-in-the-wall Chinese place brings one out for each person for free right after we order too. It’s not just at Chinese restaurants either, I’ve seen them at Thai, Vietnamese, and Cambodian restaurants around these parts too. But I’ve also seen pizza and fries at some of the larger Chinese buffets around here as well, so no accounting for taste.