Chinese Sausage Rangoon with Sweet and Sour Dipping Sauce

If you love takeout classics but want something more fun, more flavorful, and made for sharing, this appetizer delivers. Created in partnership with J Squared Eatz, these crispy rangoons are filled with a creamy, savory blend of Bianco & Sons Chinese Brand Links and cream cheese, then fried until golden and dunked into Auntie Tina’s sweet and sour sauce. They are easy to make, impossible to stop eating, and perfect for New Year’s Eve parties, tailgates, game day spreads, or anytime you want a crowd pleasing appetizer that feels different from the usual lineup. It is everything you love about a Chinese takeout favorite, elevated with bold flavor and made right at home.

Prep Time: 20–25 minutes | Cook Time: 10–15 minutes | Total Time: 30–40 minutes
Serves: 4

INGREDIENTS

Chinese Sausage Rangoon

• 1 Bianco & Sons Chinese Brand Link, uncased
• 4 oz cream cheese, room temperature
• 1 TBSP soy sauce
• 2–3 TSP sriracha
• 2 scallions, sliced
• 24 wonton wrappers
• 1 egg, whisked
• 1 TBSP extra virgin olive oil

Auntie Tina’s Sweet and Sour Dipping Sauce

• 1 TBSP soy sauce
• 2 TBSP ketchup
• ½ cup rice wine vinegar
• ½ cup granulated sugar
• 5 oz water
• Zest of ½ orange
• Juice of ½ orange
• 1–2 TSP chili garlic sauce
• 1 TBSP cornstarch slurry
  • (1½ tsp water + 1½ tsp cornstarch)

Extra

• 1 quart frying oil
• 1 scallion, sliced, for garnish

METHOD

1. Make the Rangoon Filling
   1. Crumble Chinese sausage into a sauté pan with olive oil and cook until fully cooked through.
   2. Remove sausage from pan and allow to cool slightly.
   3. Add cream cheese, soy sauce, and sriracha to a food processor. Process for 15–20 seconds until smooth.
   4. Add cooled sausage and pulse 3–4 times to combine.
   5. Add sliced scallions and pulse 2 more times. Set aside.
2. Make Auntie Tina’s Sweet and Sour Sauce
   1. Add all sauce ingredients except cornstarch slurry to a saucepan.
   2. Whisk to combine and simmer over medium heat for 5 minutes.
   3. Whisk in half of the cornstarch slurry while simmering.
   4. If additional thickening is needed, whisk in remaining slurry.
   5. Sauce should coat the back of a spoon and leave a track when swiped with a finger.
   6. Transfer sauce to a heatproof bowl and chill in the refrigerator.
3. Assemble and Fry the Rangoons
   1. Prepare egg wash by whisking egg in a small bowl.
   2. Lightly brush edges of each wonton wrapper with egg wash, keeping the center dry.
   3. Add approximately 1 heaping teaspoon of filling to the center of each wrapper. Do not overfill.
   4. Fold into a triangle, sealing edges tightly and removing air pockets.
   5. Place assembled rangoons on a sheet pan and flash freeze for 5–10 minutes while oil heats.
   6. Heat oil in a Dutch oven or fryer to 365°F (oil will drop to about 350°F once rangoons are added).
   7. Fry 6 rangoons at a time for 3–5 minutes, flipping halfway through, until golden brown.
   8. Remove and drain on a sheet pan.
   9. For best results, keep cooked rangoons warm in a 200°F oven while frying remaining batches.

TO SERVE

• Slice scallion for garnish.
• Transfer sweet and sour sauce to a serving ramekin.
• Plate rangoons, add sauce, and garnish with scallions.