Instructions

• Preheat oven to 375°F. Line a baking sheet with foil or parchment paper.
• In a medium bowl, beat 8 oz softened cream cheese, 1/2 clove minced garlic, a dash of salt, and 2 chopped green onions until well combined.
• In a small bowl, beat 1 egg until smooth. Keep the beaten egg nearby to use for sealing and brushing.
• Place one square wonton wrapper on a clean work surface. Put 1 teaspoon of the cream cheese mixture in the center of the wrapper.
• Dip your finger or a small pastry brush into the beaten egg and lightly coat the outer edges of the wonton wrapper.
• Bring all four corners of the wonton up to the center and pinch firmly to seal. Press the sides together to form an "X" or star shape and make sure the seams are fully sealed; wipe away any excess filling from the edges before sealing. Add a little more egg wash if needed to seal.
• Place the sealed Rangoon seam-side up on the prepared baking sheet. Repeat steps 4–6 with the remaining wrappers and filling, arranging them in a single layer without touching.
• If any beaten egg remains, lightly brush the tops of the Rangoon with it for better browning.
• Bake in the preheated oven at 375°F for 5 minutes. Carefully flip each Rangoon to the other side and bake an additional 5 minutes, until golden brown and crisp.
• Let the Rangoon cool on the baking sheet for 1–2 minutes before serving with your favorite dipping sauce.
• Air fryer option: Arrange Rangoon in a single layer in the air fryer basket (do not overcrowd) and cook at 350°F for about 7 minutes, until golden and crisp.