Appetizers · 6 Pieces
Ugly Dumpling Cream Cheese Rangoon.
Crispy fried wontons filled with cream cheese. The crowd-pleaser. Whether or not you think cream cheese rangoon belongs on a Chinese menu, you'll finish the plate.
Appetizers · 6 Pieces
Crispy fried wontons filled with cream cheese. The crowd-pleaser. Whether or not you think cream cheese rangoon belongs on a Chinese menu, you'll finish the plate.
Cream cheese rangoon is one of the most debated items in American Chinese cuisine. The debate goes like this: cream cheese has no place in a traditional Chinese kitchen, dairy was historically rare in Chinese cooking, and the dish was invented at a Polynesian-themed restaurant in San Francisco in the 1950s. All of this is true.
And then you eat one, and the debate becomes less interesting. The combination of a thin wonton wrapper fried to a blistered, crackling crisp and a center of warm, slightly sweetened cream cheese is just good. It works because the wonton skin is neutral enough that the cream cheese filling leads, and because the contrast of textures — snap and melt in the same bite — is satisfying in a way that bypasses culinary ideology.
The cream cheese at Ugly Dumpling is seasoned simply — a touch of garlic, scallion, and a small amount of sweetener — which keeps the filling from being cloying. The wontons are folded into the classic star or pillow shape and fried to order so they arrive hot, with the filling still molten inside. Six pieces, $9. You will finish them.
Per full order (6 pieces). Figures are estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 8 g |
| Fat | 22 g |
| Carbohydrates | 40 g |
| Sodium | 520 mg |
Wheat — wonton wrapper is wheat-based. Dairy — cream cheese is the primary filling. Egg — present in the wonton wrapper.
Pork, chicken, shellfish, soy (in significant quantities), or tree nuts. Suitable for lacto-vegetarians. Not suitable for vegans, gluten-free diets, or guests with dairy allergies.
The cream cheese is seasoned with garlic and scallion, which prevents it from tasting like you're just eating a deep-fried breakfast spread. The garlic gives it backbone, and the scallion adds freshness. The balance keeps the filling interesting across all six pieces.
Sweet chili sauce is the natural pairing — the gentle heat and sweetness offset the dairy richness. At the table, rangoon works well alongside the Spring Rolls for a shared fried appetizer course. Order both when feeding four or more.
Order one round for every three people at the table. The rangoon is the appetizer most likely to be finished before anyone realizes it happened — particularly with first-time guests. If your group includes people hesitant about dumplings or XLB, the rangoon is the universal entry point.
