"A certain production company filmed me on behalf of a particular gastronomic network to 'test my range for TV,' putting me in a situation where they brought a bunch of ingredients completely out of my control or knowledge and told me to make food out of them. What I prepared was an embarrassingly tasty dessert rangoon that I'm sharing with you because sharing is how we heal from trauma."
- Jon Kung
Ready to indulge? When you've been through it and experienced the highs and the lows, you wanna take a moment to celebrate, and then move the fuck on. That's exactly what we're doing with glam trash cake rangoons!
Grab your favorite people and a wild list of ingredients for this dessert. You're going to fold up some Ding Dong and cream cheese rangoon-style dumplings and fry them in a wok.
When they're done, dip them in honey and roll them in Fruity Pebbles. Then sprinkle some cooked hot dog bits on top, and you're good as gold. Enjoy them while they're hot for an experience that truly moves you.
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Kung Food
This glam trash cake rangoons recipe comes from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung.
When people define themselves as 'third-culture' kids, they're usually referring to their experience as the children of immigrants or expats - those of us who grew up both in the culture of their parents' country (in my case, Hong Kong) and the culture of the adopted country (US and Canada).
As a third-culture kid, I grew up neither fully here nor there - I didn't feel completely accepted as American or Chinese. Personally, I see 'third culture' as being something that is inclusive and full of possibility. It has had a huge influence on art, literature, fashion, and design, and I would argue that it can also apply to food.
I would describe my culinary style as American Chinese, or Third-Culture Chinese, and really what does that mean but to celebrate my own expression of cultural diversity where I live now?
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Glam Trash Cake Rangoons
Ingredients
- Hostess Ding Dongs - for the rangoon filling
- Calpico - strawberry Calpico
- cream cheese - a block of cream cheese at room temperature, also for the filling
- hot dog - for garnish
- honey - makes the garnish stick
- Fruity Pebbles - also garnish
- wonton wrappers - to create the dessert rangoons
- oil - any neutral oil will work
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Equipment
- prep bowls
- blender or food processor
- measuring cup
- spatula or spoon
- Santoku knife
- butcher block
- wok
- kitchen thermometer
- spider strainer
- paper towel-lined plate
Make the Filling
Wash your hands with soap and water. Place the Ding Dongs and cream cheese in a blender. Use a measuring cup to add the Calpico. Pulse to combine. Use a spatula to transfer the mixture to a medium bowl. Set the filling aside.
Cook the Hot Dog
Use a knife and butcher block to mince the hot dog. Transfer the hot dog to a wok or skillet over medium heat. Fry until the hot dog bits are crispy, almost like bacon bits. Turn off the stove when finished. Transfer the hot dog bits to a clean bowl and set aside.
Prep the Garnishes
Add the honey and Fruity Pebbles to clean bowls and set aside with the cooked hot dog.
Create the Rangoons
Place a wonton wrapper and a small bowl with water, and the bowl of rangoon filling on a clean surface.
Dip your finger into the water and wet the edges of the wrapper. Spoon 2 teaspoons of filling onto the center of the wrapper. Bring two adjacent corners of the wrapper together and seal the seam with your fingers. Repeat until all adjacent corners meet and all seams are sealed.
Repeat for all 12 wonton wrappers. Be sure to seal them well so that the filling remains inside during frying.
Heat the Oil
Add enough oil to a wok to cover 3 inches. Heat over medium-high heat to a temperature of 300 degrees Fahrenheit.
Deep-Fry the Rangoons
Place some of the rangoons in the wok and fry for 3 minutes or until lightly golden. Carefully transfer to a paper towel-lined plate and repeat until all the rangoons have been fried. Turn off the stove when finished.
Add the Garnishes
Once the rangoons are cool enough to touch, dip the rangoons into the honey and then into the Fruity Pebbles.
Top them with some of the hot dog bits and enjoy!
free recipe!
Glam Trash Cake Rangoons
A tasty dessert that may cause, or heal you from, your trauma.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Glam Trash Cake Rangoons
Equipment
- Blender or food processor
- Kitchen Thermometer
- Plate lined with paper towels
Ingredients
- 4 Hostess Ding Dongs
- ¼ cup strawberry Calpico
- 8 oz cream cheese block, at room temp
- 1 hot dog
- honey for garnish
- Fruity Pebbles for garnish
- 12 wonton wrappers
- neutral cooking oil for frying
Instructions
- Make the Filling: Wash your hands with soap and water. Place the Ding Dongs and cream cheese in a blender. Use a measuring cup to add the Calpico. Pulse to combine. Use a spatula to transfer the mixture to a medium bowl. Set the filling aside.
- Cook the Hot Dog: Use a knife and butcher block to mince the hot dog. Transfer the hot dog to a wok or skillet over medium heat. Fry until the hot dog bits are crispy, almost like bacon bits. Turn off the stove when finished. Transfer the hot dog bits to a clean bowl and set aside.
- Prep the Garnishes: Add the honey and Fruity Pebbles to clean bowls and set aside with the cooked hot dog.
- Create the Dumplings: Place a wonton wrapper and a small bowl with water, and the bowl of rangoon filling on a clean surface.Dip your finger into the water and wet the edges of the wrapper. Spoon 2 teaspoons of filling onto the center of the wrapper. Bring two adjacent corners of the wrapper together and seal the seam with your fingers. Repeat until all adjacent corners meet and all seams are sealed.Repeat for all 12 wonton wrappers. Be sure to seal them well so that the filling remains inside during frying.
- Heat the Oil: Add enough oil to a wok to cover 3 inches. Heat over medium-high heat to a temperature of 300 degrees Fahrenheit.
- Deep-Fry the Rangoons: Place some of the rangoons in the wok and fry for 3 minutes or until lightly golden. Carefully transfer to a paper towel-lined plate and repeat until all the rangoons have been fried. Turn off the stove when finished.
- Add the Garnishes: Once the rangoons are cool enough to touch, dip the rangoons into the honey and then into the Fruity Pebbles. Top them with some of the hot dog bits and enjoy!
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/rangoons
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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