Kid-friendly Crispy Crunchy Hearts of Palm Rangoon + Sweet and Sour Soy Splash Recipe - Sticky Fingers Cooking
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Family Meal Plan: Crispy Crunchy Hearts of Palm Rangoon + Umami Sweet-Sour Soy Sauce + "Water You Cooking Up?" Flavored Water

Family Meal Plan: Crispy Crunchy Hearts of Palm Rangoon + Sweet and Sour Soy Splash

Crispy Crunchy Hearts of Palm Rangoon + Umami Sweet-Sour Soy Sauce + "Water You Cooking Up?" Flavored Water

by Dylan Sabuco, Erin Fletter
Photo by Brent Hofacker/Shutterstock.com
prep time
25 minutes
cook time
6 minutes
makes
4-6 servings

Fun Food Story

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Crispy Crunchy Hearts of Palm Rangoon

Crab rangoon is a popular appetizer created in the United States in the 1940s or 50s. You can often find it on menus in Asian restaurants. Sticky Fingers Cooking® has created a vegetarian version using hearts of palm instead of the usual crab meat and mixed it with seasoned cream cheese. The delicious filling is surrounded by wonton wrappers and fried to a crispy golden brown. Serve with Umami Sweet-Sour Soy Sauce!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief
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Shopping List

  • FRESH
  • 3 green onions
  • DAIRY
  • 1 C cream cheese **(see allergy subs below)**
  • PANTRY
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 T + 1 tsp soy sauce **(see allergy subs below)**
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 14-oz can hearts of palm
  • 1 pkg wonton wrappers, at least 12 **(see allergy subs below)**
  • 1/2 C vegetable oil ** for frying
  • 2 tsp rice wine vinegar
  • 2 tsp sesame oil **(see allergy subs below)**
  • 1 tsp granulated sugar or honey
  • HAVE ON HAND
  • 1 T water
  • "WATER YOU COOKING UP?" FLAVORED WATER (OPTIONAL)
  • 4 C water
  • 2 C ice
  • Choose 1 or more of the following fresh ingredients to flavor your water:
  • 1 cucumber
  • 1 lime
  • 1 lemon
  • 1 orange
  • 1 mint sprig

Fun-Da-Mentals Kitchen Skills

  • fry :

    to cook in a pan in a small amount of fat.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

  • shape :

    to form food into a specific shape by hand or with a cutting tool—examples are cutting cookie dough into shapes with cookie cutters, forming bread dough into a roll or crescent shape, and rolling ground meat into a meatball.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Cutting board
  • Kid-safe knife
  • Small bowl
  • Measuring spoons
  • Whisk
  • Pitcher
  • Measuring cups
  • Large pot + lid
  • Medium mixing bowls (2)
  • Can opener
  • Two forks (optional)
  • Wooden spoon
  • Rubber spatula
  • Tongs or slotted spoon
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Ingredients

Crispy Crunchy Hearts of Palm Rangoon

  • 1 C cream cheese **(for DAIRY ALLERGY sub 1 C dairy-free/nut-free cream cheese)**
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp soy sauce **(for CELIAC/GLUTEN/SOY ALLERGY sub 1 tsp coconut aminos)**
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 green onions
  • 1 14-oz can hearts of palm
  • 1 pkg wonton wrappers, at least 12 **(for CELIAC/GLUTEN/EGG ALLERGY sub rice paper wrappers)**
  • 1/2 C vegetable oil ** for frying

Umami Sweet-Sour Soy Sauce

  • 1 green onion
  • 2 T soy sauce **(for CELIAC/GLUTEN/SOY ALLERGY sub 2 T coconut aminos)**
  • 1 T water
  • 2 tsp rice wine vinegar
  • 2 tsp sesame oil **(for SESAME ALLERGY sub olive or vegetable oil)**
  • 1 tsp granulated sugar or honey

"Water You Cooking Up?" Flavored Water

  • 4 C water
  • 2 C ice
  • Choose 1 or more of the following fresh ingredients to flavor your water:
  • 1 cucumber
  • 1 lime
  • 1 lemon
  • 1 orange
  • 1 mint sprig

Food Allergen Substitutions

Crispy Crunchy Hearts of Palm Rangoon

  • Celiac/Gluten/Wheat/Egg: For 1 pkg wonton wrappers, substitute rice paper wrappers. Soak each rice paper wrapper for about 10 to 15 seconds in lukewarm water until pliable. Make sure to be patient and gentle. If the wrapper breaks, take a new wrapper, soak it, and wrap the broken one up with the new wrapper.
  • Dairy: For 1 C cream cheese, substitute 1 C dairy-free/nut-free cream cheese.
  • Celiac/Gluten/Wheat/Soy: For 1 tsp soy sauce, substitute 1 tsp coconut aminos.

Umami Sweet-Sour Soy Sauce

  • Celiac/Gluten/Wheat/Soy: For 2 T soy sauce, substitute 2 T coconut aminos.
  • Sesame: For 2 tsp sesame oil, substitute 2 tsp olive or vegetable oil.

Instructions

Crispy Crunchy Hearts of Palm Rangoon

1.
intro

Crab Rangoon is a very popular side dish at Asian restaurants in the United States. The dish consists of crispy wonton wrappers filled with a mixture of seasoned crab and cream cheese. It was popularized around the 1950s and has remained popular to this day. This famous appetizer inspires today’s recipe. Instead of crab, we will utilize hearts of palm to mimic the texture of crab while keeping our Hearts of Palm Rangoon affordable and vegetarian.

2.
slice + measure + mix

In a medium bowl, measure 1 cup cream cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Lastly, slice 2 green onions into small bits and mix that into the cream cheese mixture.

3.
edible education

Hearts of palm are a vegetable harvested from the inner core of certain palm trees, prized for their mild flavor and versatility. Whether canned or fresh, hearts of palm are great for salads, sandwiches, and even soups. They are also a good source of fiber, protein, potassium, and zinc.

4.
shred + stir

Open 1 can of hearts of palm, drain all the liquid, and pour the hearts of palm into a medium bowl. Using two forks or clean hands, shred the hearts of palm in long strips. Combine the hearts of palm with the cream cheese mixture. Stir until well combined.

5.
shape + seal

Lay a wonton wrapper on your cutting board. Place 1 heaping teaspoon of the hearts of palm mixture to the center of the wrapper. Then, dip your fingers into a bowl of water and trace the edges of the wonton wrapper. This will combine with the cornstarch that coats the wrapper to make the rangoon stick and stay sealed. Finally, bring all four corners together by pinching them to the center. Seal any holes by pinching with a little extra water on your fingers. Repeat with the remaining wonton wrappers. The rangoons should look like little purses or pouches.

6.
frying safety

Make sure to always have your skillet lid nearby. Smoke and splatter are hazardous and need to be treated with care. As soon as you finish using the fryer oil, remove the skillet from the heat to ensure it cools as quickly as possible.

7.
fry + cool

Place the rangoons on a paper-towel-lined cutting board until ready to place them in the pot. Adults heat 1/2 cup of vegetable oil in a large pot over medium-high heat. Once the oil is hot and shimmering, carefully place the rangoons into the hot oil with tongs or a slotted spoon. Fry for 2 to 3 minutes on each side until golden brown.

8.
serve + splash

Remove the rangoons from the pot and place them back on the paper-towel-lined cutting board for a minute to cool and soak up any excess oil into the paper towel. Once cooled slightly, drizzle a little Umami Sweet-Sour Soy Sauce on the rangoons and dig

Umami Sweet-Sour Soy Sauce

1.
slice + measure + whisk

Slice 1 green onion into thin pieces. Measure and whisk together 2 tablespoons soy sauce, 1 tablespoon water, 2 teaspoons vinegar, 2 teaspoons toasted sesame oil, and 1 teaspoon sugar in a small bowl. Stir in the sliced green onion. Serve as a dipping sauce for many Asian-style dishes!

"Water You Cooking Up?" Flavored Water

1.
chop + measure + stir

Choose the flavor of water you will be making. Simply slice whatever fresh ingredients you chose and place them into a pitcher. Measure and add 4 cups of water and 2 cups of ice. Stir a few times and then serve.

Surprise Ingredient: Heart of Palm!

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Photo by diogoppr/Shutterstock.com

Hi! I'm a Heart of Palm!

"I'm the edible bud in the inner core or heart of certain varieties of palm tree! You may have seen me in cans and jars in the grocery store. I often find my way into salads and vegan dishes, replacing the seafood and other meat, like the lobster in lobster rolls! If you've never tried me before, you may just decide you 'heart' (love) me!"

History & Etymology

  • Palm trees are native to tropical and subtropical Central and South America and South and Southeast Asia. The cultivation and culinary use of the heart of palm goes back to at least pre-Columbian times, thousands of years ago, in Central and South America. It is also traditional in Southeast Asian culture. 
  • In Florida, where cabbage or sabal palmetto palms are the official state tree and hearts of palm have been harvested from native trees, they call the vegetable "palm cabbage" or "palmetto." In Central and South America, they use the name "palmito," and in the Philippines, it is called "ubod."
  • Conservation programs have halted most of the harvesting in Florida. Canned hearts of palm sold in the United States now come from Central and South American countries such as Costa Rica, Ecuador, and Peru. 
  • The English word "palm" comes from the Middle English "paume," from Old English, from the Latin "palma," or "palm (of a hand)," because the palm tree leaf is like a spread hand. 

Anatomy

  • Some of the palm trees that produce edible hearts of palm include the açaí, coconut, juçara, palmetto (sabal), and peach (or pupunha) palms. Not all palm trees have edible hearts of palm; some are bitter or even toxic. 
  • There are palm trees that produce multiple stems and are sustainably harvested, so they continue to produce stems. Other palms, like the palmetto, only have one stem, so harvesting their hearts of palm destroys those trees. 
  • Heart of palm has a mild flavor, similar to artichoke, chestnut, or white asparagus. It has a hearty texture and is sometimes used as a meat substitute. It is crunchy but tender and can be cut easily. 

How to Pick, Buy, & Eat

  • Most people buy their hearts of palm in cans or jars, pickled in brine. This is because fresh heart of palm is highly perishable.
  • Gluten-free pastas made from puréed heart of palm, like spaghetti and lasagna, are also available for purchase.
  • You can eat the innermost core of the fresh vegetable raw after removing the outer layer, although it spoils quickly. The taste and texture is similar to jicama.
  • Heart of palm goes well in a salad. It can replace or accompany other firm vegetables in a soup or stew. You can purée it to create a dip, spread, or gluten-free pasta. Or, try grilling or sautéing it by itself or with other veggies or meats.

Nutrition

  • Heart of palm is rich in potassium and vitamin B6 and low in fat and sugar. It is a good source of protein, fiber, iron, zinc, copper, and manganese. It also contains some vitamins A and C.
  • Heart of palm has all nine essential amino acids, necessary for many bodily functions. Potassium is needed for healthy hearts, and vitamin B6 helps our brains to function. Fiber is good for our digestion. 
  • Fresh hearts of palm do not have much natural sodium, but since they are pickled in salt water (brine) for the canned and jarred versions, you may want to rinse them before eating if you are avoiding salt.

History of Crab Rangoon!

Photo by Joshua Resnick/Shutterstock.com
  • Crab rangoon, also called crab puffs, are crispy, filled dumplings. The dish was created in the 1940s or 50s for the Polynesian restaurant, Trader Vic's, in Oakland, California. So, even though its name contains the name of the Burmese city of Rangoon, it originated in the United States.
  • Crab rangoon are often served as appetizers at Chinese-American restaurants, but can also be made and served at home. They are made with wonton wrappers filled with cream cheese, crab meat (or imitation crab), green onions, and garlic. After moistening the edges with a wet fingertip, the wrappers can be folded over the filling into a triangle shape and sealed, or by bringing the four edges in towards the center to create a four-pointed star. They are deep-fried or baked until crisp. The dumplings can be served hot or cold.

Let's Learn About the United States!

Photo by JeniFoto/Shutterstock.com (July 4th Picnic)
  • Most of the United States of America (USA) is in North America. It shares its northern border with Canada and its southern border with Mexico. It consists of 50 states, 1 federal district, 5 territories, 9 Minor Outlying Islands, and 326 Indian reservations. 
  • The country's total area is 3,796,742 square miles, globally the third largest after Russia and Canada. The US population is over 333 million, making it the third most populous country in the world, after China and India.
  • The United States of America declared itself an independent nation from Great Britain on July 4, 1776, by issuing the Declaration of Independence.
  • The Revolutionary War between the US and Great Britain was fought from 1775-1783. We only had 13 colonies at that time! On September 9, 1776, the Second Continental Congress met in Philadelphia and declared that the new nation would be called the United States. 
  • The 13 colonies became states after each ratified the constitution of the new United States, with Delaware being the first on December 7, 1787.  
  • The 13 stripes on the US flag represent those first 13 colonies, and the 50 stars represent our 50 states. The red color of the flag symbolizes hardiness and valor, white symbolizes innocence and purity, and blue symbolizes vigilance and justice.
  • Before settling in Washington DC, a federal district, the nation's capital resided in New York City and then Philadelphia for a short time. New York City is the largest city in the US and is considered its financial center. 
  • The US does not have a recognized official language! However, English is effectively the national language. 
  • The American dollar is the national currency. The nickname for a dollar, "buck," comes from colonial times when people traded goods for buckskins!
  • Because the United States is so large, there is a wide variety of climates and types of geography. The Mississippi/Missouri River, running primarily north to south, is the fourth-longest river system in the world. On the east side of the Mississippi are the Appalachian Mountains, the Adirondack Mountains, and the East Coast, next to the Atlantic Ocean. 
  • On the west side of the Mississippi are the flat Great Plains, the Rocky Mountains (or Rockies), and the West Coast, next to the Pacific Ocean, with several more mountain ranges in coastal states, such as the Sierras and the Cascades. Between the coasts and the north and south borders are several forests, lakes (including the Great Lakes), rivers, swamps, deserts, and volcanos. 
  • Several animals are unique to the US, such as the American bison (or American buffalo), the bald eagle, the California condor, the American black bear, the groundhog, the American alligator, and the pronghorn (or American antelope). 
  • The US has 63 national parks. The Great Smoky Mountains, Yellowstone, Yosemite, Zion, and the Grand Canyon, with the Colorado River flowing through it, are among the most well-known and visited.
  • Cuisine in the US was influenced early on by the indigenous people of North America who lived there before Europeans arrived. They introduced beans, corn, potatoes, squash, berries, fish, turkey, venison, dried meats, and more to the new settlers. Other influences include the widely varied foods and dishes of enslaved people from Africa and immigrants from Asia, Europe, Central and South America, and the Pacific Islands. 

What's It Like to Be a Kid in the United States?

  • Education is compulsory in the US, and kids may go to a public or private school or be home-schooled. Most schools do not require students to wear uniforms, but some private schools do. The school year runs from mid-August or the beginning of September to the end of May or the middle of June.
  • Kids generally start school at about five years old in kindergarten or earlier in preschool and continue through 12th grade in high school. After that, many go on to university, community college, or technical school. 
  • Spanish, French, and German are the most popular foreign languages kids learn in US schools. 
  • Kids may participate in many different school and after-school sports, including baseball, soccer, American football, basketball, volleyball, tennis, swimming, and track and field. In grade school, kids may join in playground games like hopscotch, four-square, kickball, tetherball, jump rope, or tag.
  • There are several fun activities that American kids enjoy doing with their friends and families, such as picnicking, hiking, going to the beach or swimming, or going to children's and natural history museums, zoos and wild animal parks, amusement parks, water parks, state parks, or national parks. Popular amusement parks include Disneyland, Disney World, Legoland, Six Flags, and Universal Studios.
  • On Independence Day or the 4th of July, kids enjoy a day off from school, picnicking, and watching fireworks with their families. 
  • Thanksgiving is celebrated on the last Thursday in November when students get 2 to 5 days off school. Christmas, Hanukkah, and Kwanzaa are popular December holidays, and there are 2 or 3 weeks of winter vacation. Easter is celebrated in March, April, or May, and kids enjoy a week of spring recess around that time.  
  • Barbecued hot dogs or hamburgers, watermelon, apple pie, and ice cream are popular kid foods for 4th of July celebrations. Turkey, dressing, green bean casserole, cranberry sauce, and pumpkin pie are traditional Thanksgiving foods. Birthday parties with cake and ice cream are very important celebrations for kids in the United States!

Lettuce Joke Around

What did the bottled water tell the spy?

"The name's Bond, Hydrogen Bond."

The Yolk's On You

I’m allergic to green onions.

Every time I eat them, I break out in chives!

THYME for a Laugh

How much does a Chinese dumpling weigh?

Wonton! (One ton!)

THYME for a Laugh

Drinking water is so popular, but I don’t really get the hype.

Maybe it’s just too mainstream!

THYME for a Laugh

What did one palm tree say to another?

"You've got my heart in your palm!"

Lettuce Joke Around

Flight attendant: "What would you like to drink?" 

Passenger: "Water" 

Flight attendant: "Still?" 

Passenger: "Well, I haven’t changed my mind …"

Lettuce Joke Around

My cell phone got wet, so I put it in rice, but I don't think it's working.

The soy sauce just made things worse!

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