20 rangoons

According to a profile in Forbes, Chef Lucas Sin opened his first restaurant at 16 in an abandoned newspaper factory in his hometown of Hong Kong. At Yale University, he studied cognitive science and English but spent his weekends running a pop-up restaurant. After graduating, he cooked in Seattle, Hong Kong, New York and Kyoto before opening Junzi Kitchen, a growing fast-casual chain that aims to update Americans' understanding of Chinese food. In this dumpling recipe, he showcases the versatility of Laura Chenel Original Log in global cuisine and seafood dishes.

Recipe courtesy of Chef LUCAS SIN, Executive Chef / Owner - Junzi Kitchen

Shiso Seafood Rangoon


Dumpling Filling:

  • 4 egg whites
  • 280g Laura Chenel goat cheese log
  • 32g snow peas, julienned
  • 7 shiso leaves, chiffonade
  • 80g imitation crab meat, shredded

Sweet and Sour Dumpling Sauce:

  • 56g rice vinegar
  • 56g cup white sugar
  • 56g fish sauce
  • 56g ketchup

Dumpling Assembly:

  • 20 square wonton wrappers
  • 20 small shrimp, peeled and deveined
  • Canola oil or neutral oil, for frying


  1. First, prepare the dumpling filling (recipe follows).
  2. Next, prepare the sweet and sour dumpling sauce (recipe follows).
  3. Once the sauce and dumpling filling have been prepared, begin assembly on the rangoons.
  4. On a clean work surface, lay a wonton skin flat. In the center of the wrapper, place a shrimp, curled up.
  5. Place 25g of filling in the center of the dumpling, on top of the shrimp. Using your finger, lightly brush the edges of the wrapper with water. Fold into a crab rangoon shape. Continue on until all 20 dumplings have been folded.
  6. Once the dumplings have been folded, fill a rondeau or a wok halfway with frying oil and heat until the oil reaches 350ºF.
  7. Gently slide the dumplings into the oil. If any dumplings burst, remove immediately and discard. Fry, in batches until golden brown. Remove and allow the dumplings to cool slightly on a paper towel or a wire rack.
  8. Serve warm with sweet and sour sauce on the side and an optional shiso leaf for garnish.

Dumpling Filling Preparation:

  1. In a metal bowl, whip egg whites until soft peaks form. Gently fold in Laura Chenel goat cheese.
  2. In a separate bowl, combine julienned snow peas, shiso chiffonade, and shredded imitation crab.
  3. Fold the crab mixture into the goat cheese mixture and mix gently until combined.
  4. Season with salt to taste and set aside.

Sweet and Sour Dumpling Sauce Preparation:

  1. In a saucepan, combine rice vinegar and white sugar. Turn heat to high and bring the mixture to a boil. Continue boiling until the sauce is reduced to desired consistency, about 5 minutes.
  2. Reduce heat and stir in the fish sauce and ketchup.
  3. Bring to a boil once more and immediately turn off heat. Let cool.
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