Garlic Herb Goat Cheese & Jalapeño Rangoon

22 to 24 rangoon
Forget takeout — make garlic herb rangoon at home! Our fresh Garlic Herb Chèvre is mixed with charred jalapenos & stuffed inside a thin, crispy dumpling wrapper. Think jalapeño popper vibes (but better!).

Recipe by: Kristina Cho, Eat Cho Food


  • For the Rangoon:
  • 1 to 2 jalapeños (1 for less spicy, 2 for more spicy)
  • 8 ounces (2 4-oz logs) Roth Garlic Herb Chèvre goat cheese, softened
  • 1/4 teaspoon salt
  • Dash of white pepper
  • Wonton wrappers, store-bought or homemade (recipe below)
  • Cornstarch, for dusting
  • Canola or other neutral-flavored oil, for frying
  • Sweet chili sauce, for serving
  • For the Wonton Wrappers:
  • 150 grams (1 1/4 cups) flour
  • Pinch of salt
  • 75g (1/3 cup) hot water


For the Rangoon:

  1. Char jalapeños over an open burner or under the broiler until blistered all over. Allow jalapeños to cool for about 5 minutes. Finely mince, and add to a medium bowl with softened goat cheese. Season with salt and white pepper, and mix until combined.
  2. Working with one wrapper at a time, fill the wrapper with 2 teaspoons of goat cheese filling. Fold the edges into a star shape (see video here) and pinch close. If using store-bought wrappers, you will need to dab the edges with water in order for the wrapper to stick together. Place formed rangoon on a baking sheet lightly dusted with cornstarch. Repeat with remaining wrappers and filling.
  3. Heat 3 inches of oil in a heavy-bottomed pot or wok to about 365 degrees F. Working in batches of 4 to 6 (or however many fit in your pot), fry until golden brown, about 60 to 90 seconds. Stir occasionally with a spider or tongs so they fry evenly. Transfer the fried rangoon to a baking sheet set with a wire rack to cool. Repeat the frying process.
  4. Serve immediately with sweet chili sauce.

For the Wonton Wrappers:

  1. Combine flour and salt in a mixing bowl. Add hot water while stirring with a flexible spatula. Once you have a shaggy dough, start kneading with your hands. Knead until smooth-ish, about 5 minutes. Wrap the dough with plastic wrap and allow it to rest for 30 minutes (or up to 2 hours).
  2. Uncover the dough, and divide into 3 equal portions. On a work surface dusted with cornstarch, take one portion of dough and roll it into a roughly 3- x 6-inch rectangle, about ¼-inch thick. Lightly dust dough with cornstarch. Using a pasta roller, roll the dough until very thin — working from the lowest setting to the thinnest with each pass (I go to setting 6). Dust with a little more cornstarch between passes, if needed. Transfer the sheet of dough to a lightly-dusted surface and allow it to slightly dry out (that makes forming wontons easier) while you roll out the rest of your dough.
  3. Cut out 3 1/2-inch rounds with a cookie cutter. Dust each wrapper with cornstarch if you’re planning on stacking them. Knead the scrap dough and run through the pasta machine for more wrappers.
  4. Cover the wrappers in plastic wrap until ready to form dumplings.