👉 Dill PickleRangoons

Cream Cheese Dill Pickle Rangoons with a Twist!


  • 8 oz cream cheese, softened
  • 1/4 cup fresh dill, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dill pickle chips, dried off
  • 1/2 cup imitation crab (optional), flaked
  • 24 wonton wrappers
  • Cooking spray or oil for frying


  1. In a mixing bowl, combine the softened cream cheese, fresh dill, and minced garlic. Mix until well incorporated.
  2. If you’re adding imitation crab, gently fold it into the cream cheese mixture.
  3. Lay out the wonton wrappers on a clean surface. Have a small bowl of water nearby for sealing the wrappers.
  4. Place a teaspoonful of the cream cheese mixture in the center of each wonton wrapper.
  5. Add a dill pickle chip (and imitation crab if using) on top of the cream cheese mixture.
  6. Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally, creating a triangle, and press the edges to seal.
  7. If air frying:
    • Preheat your air fryer to 375°F (190°C).
    • Lightly coat the rangoons with cooking spray.
    • Place them in the air fryer basket, ensuring they are not touching.
    • Air fry for 5-7 minutes or until golden and crispy.

    If frying:

    • Heat oil in a pan or deep fryer to 350°F (175°C).
    • Fry the rangoons in batches until they are golden brown, about 2-3 minutes per side.
    • Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  8. Serve the Cream Cheese Dill Pickle Rangoons with a dipping sauce of your choice, such as sweet chili sauce or soy sauce with a splash of rice vinegar.

Enjoy these delightful and crispy rangoons with a burst of creamy, dill, and pickle goodness

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