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Cream cheese wontons served in a round Staub cast-iron dish.

Cream Cheese Wontons


  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 25 Minutes
  • Yield: 20 Wontons 1x

Description

These cream cheese wontons boast a lightly-sweet filling. Folded like stars, they’re fried or baked to crispy perfection. Friends agree, these appetizers are better than Panda Express cream cheese rangoon! Serve with homemade sweet and sour sauce.


Scale

Ingredients

  • 20 wonton wrappers (from one package)
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar (confectioners sugar)
  • 1 medium egg
  • 2 tablespoons water
  • Vegetable oil, for frying
  • OPTIONAL GARNISH: green onions, sliced

Instructions

HOW TO PREP WONTONS

Wonton wrappers are fragile and dry out easily. If that happens they’ll crack and can’t be used. So we’ll need to keep them protected while assembling this cream cheese wonton recipe.

Start by working with one wonton at time. Once confident with the process, you can begin working with a set of three.

  1. In a medium bowl, mix cream cheese and sugar together with a spatula or wooden spoon.
  2. Create the egg wash: in a small bowl or shallow dish, whisk the egg and water together.
  3. Dampen a clean dishtowel. Place the wonton wrappers inside the towel to keep them from drying out.
  4. Using a clean finger, apply egg wash to all four edges of the wrapper. With a small metal scoop, place a mound of cream cheese filling (1/2 tablespoon) in the middle of the wrapper.

HOW TO FOLD WONTONS

Folding a batch of wontons is quick and easy! There are many different styles, but here’s how I fold my cream cheese rangoon, step by step:

  1. Bring two opposite sides of the wonton wrapper to the center. The corners should meet neatly at the top. Pinch them together, using a dab of egg wash if needed.
  2. Bring remaining two sides to the center, removing any air from inside the pocket of filling. All four sides should be united.
  3. Use a dab of egg wash to firmly seal the corners together.
  4. Between two fingers, tap up and down on each of the wonton’s four seams. Make sure they’re firmly closed. This prevents the filling from coming out while frying. If needed, adjust the four edges so they’re perky and upright. As you work, transfer completed wontons to a platter covered with a damp cloth.

HOW TO FRY WONTONS

Once the oil comes to temperature, the frying process is very quick! It’ll take about 5 minutes to fry 20 wontons.

  1. Add vegetable oil to a small pot. The amount needed is enough to completely submerge the wontons in oil while frying.
  2. Bring the oil to 350°F over medium to medium-high heat. Check the temperature with a candy thermometer.
  3. With a slotted spoon, lower 2-3 wontons into the oil. Don’t over crowd the pot. The wontons should have room to float freely. Allow them to fry for about 35 seconds, or until golden and crisp.
  4. Transfer the wontons to a paper-towel lined plate. Serve warm!

 

 

 


Notes

  • WHERE TO FIND WONTON WRAPPERS AT THE MARKET: Look for them in the refrigerated produce section. Sometimes they’re located by the ready-made salad kits. At other stores they can be found by the dairy products or in the deli section. If you can’t find them, as your grocer for assistance!
  • HOW MANY WONTON WRAPPERS IN A 12-OUNCE PACKAGE? This varies from brand to brand, but there are approximately 50 sheets in a pack.
  • WHAT’S THE BEST TYPE OF OIL FOR FRIED CHEESE WONTON? Whenever deep frying foods, select an oil with a high smoke point that will remain stable throughout the cooking process. The best oils for this are canola oil with a smoke point of 400°F, or peanut oil with a smoke point of 450°F. When oil is heated beyond its smoke point, your food will have a burnt taste. Never use olive oil for deep frying!
  • HOW TO BAKE CREAM CHEESE WONTONS: Preheat oven to 400°F. Line a baking tray with parchment paper. Preheat baking tray in the oven for 5-6 minutes. Place the wontons on the hot tray. Lightly spray the tops with cooking spray. This will help crisp them up. Bake 7-10 minutes, or until crispy and golden brown. Start checking on them after 5 minutes so they don’t burn.
  • DELICIOUS ADD-INS FOR CREAM CHEESE RANGOON: Add cooked and crumbled crispy bacon and sliced green onions to the filling mixture. For a sweeter touch, mix the cream cheese and sugar with orange marmalade!
  • HOW TO USE WONTON WRAPPERS LEFTOVER FROM THIS RECIPE: Don’t let them go to waste! Make savory wonton soup or wonton taco cups! Cut them into strips and deep fry them. Use fried wonton strips as a crunchy topping for Chinese chicken salad.
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Chinese, American

Keywords: Cream Cheese Wontons, Cheese Wonton, Fried Cheese Wonton

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