I absolutely love this recipe because it’s a perfect fusion of creamy goodness and crispy textures, making for the ultimate satisfying snack. Plus, the whole process of folding and frying these wontons brings out my inner chef without requiring a ton of time or fancy kitchen skills!
Homemade Cream Cheese Wontons are a fabulous appetizer. The luscious filling is 8 ounces of softened cream cheese and 8 tablespoons (or 1/2 cup) of finely chopped green onions.
That’s not all. There’s also 1/2 teaspoon of garlic powder and 1/4 teaspoon of onion powder for flavor.
They don’t stop there. The wontons are wrapped and fried until golden and crispy, making these bites the perfect canvas for a sweet and sour drizzle.
Ingredients
Cream Cheese:
Delivers a concentrated, creamy texture; contributes the benefits of dairy.
Green Onions:
Contributes a new, gentle onion taste; has vitamin A and C.
Garlic Powder:
Boosts delicious flavor with antioxidants; minimizes calories.
Wonton Wrappers:
Crispy and light.
Mostly made of carbs.
Vegetable Oil:
Utilized for deep frying, it yields a crisp, golden-brown outside.
Ingredient Quantities
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 24 wonton wrappers
- 1 egg, beaten
- Vegetable oil, for frying
- Sweet and sour sauce, for dipping
Instructions
1. In a mixing bowl, combine the cream cheese, green onions, garlic powder, onion powder, and salt. Together, they should create a well-blended mixture.
2. Take a wonton wrapper and lay it on a clean countertop. Into the very center of the wrapper, drop about 1 teaspoon of your cream cheese filling.
3. Lightly brush the edges of the wrapper with beaten egg to help seal.
4. Take the wrapper and fold it in half diagonally to form a triangle. Press the edges tightly to seal, making sure that no air is left inside. If you’d like a little extra style on the finished dumpling, you can pleat the edges.
5. Using the same method, fill and wrap the remaining wonton wrappers.
6. Heat approximately 2 inches of oil in a deep skillet or pot to 350°F (175°C).
7. Working in batches, fry the wontons for about 2-3 minutes, turning them occasionally to ensure even browning. They’re done when they look golden brown and crispy.
8. Using a slotted spoon, remove the wontons and allow them to drain on a paper towel to remove excess oil.
9. Allow to cool slightly before serving.
10. The wontons can be served warm with sauce for dipping that is both sweet and sour.
Equipment Needed
1. Mixing bowl
2. Spoon or spatula
3. Knife
4. Cutting board
5. Small bowl for the beaten egg
6. Pastry brush
7. Clean countertop or work surface
8. Deep skillet or pot
9. Thermometer (for measuring oil temperature)
10. Slotted spoon
11. Paper towels
12. Plate or tray for cooling wontons
FAQ
- Q: Can I prepare cream cheese wontons in advance?Wontons can be assembled and stored in the refrigerator for a day before frying, but shouldn’t they be cooked immediately after assembly?
- Q: How can I prevent the wontons from opening during frying?A: Ensure that the edges are well sealed with the beaten egg and pressed firmly to keep them from opening during frying.
- Q: What oil is best for frying wontons?Vegetable oil advises because of its delicate flavor and high smoke point.
- Q: Can I bake the wontons instead of frying them?Yes, you can bake them at 400°F for about 10-12 minutes, or until golden brown. They may not be as crispy, though.
- Q: Are there alternative dipping sauces I can use?Besides sweet and sour sauce, you can use soy sauce, sweet chili sauce, or spicy mayo instead.
- Q: How can I store leftover wontons?A: Keep prepared wontons in an airtight container in the fridge for no longer than 3 days if you want to eat them and not be on the verge of an accidental food safety violation.
- Q: Can I freeze uncooked wontons?Place them in a single layer on a baking sheet to freeze. Then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the frying time.
Substitutions and Variations
8 oz cream cheese can be exchanged for 8 oz neufchâtel cheese in order to create a lower-fat dish.
Chives, finely chopped, can replace green onions in this recipe. You will need 2 tablespoons of chives in place of the 2 green onions called for in the ingredient list.
1/2 teaspoon of garlic powder could be substituted with 1 minced garlic clove for a fresher taste.
You can use dumpling wrappers instead of wonton wrappers, but the texture may be a bit different.
Canola oil, which has a high smoke point, can be used in place of vegetable oil when frying.
Pro Tips
1. Prevent Overfilling: Be careful not to overfill the wonton wrappers. Overfilling makes it harder to seal them properly and can cause the filling to leak during frying.
2. Seal Tightly: Ensure the edges of the wonton wrappers are sealed tightly by pressing them firmly together. You can use a fork to crimp the edges for a secure seal and decorative look.
3. Temperature Control: Use a kitchen thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the wontons may burn; if it’s too cool, they’ll absorb excess oil and become greasy.
4. Batch Frying: Fry the wontons in small batches to avoid overcrowding the pot, which can drop the oil temperature and result in uneven cooking.
5. Creative Variations: For added flavor, you can experiment by adding finely chopped jalapeños or crumbled bacon to the cream cheese mixture for a spicy or savory twist.
Homemade Cream Cheese Wontons Recipe
My favorite Homemade Cream Cheese Wontons Recipe
Equipment Needed:
1. Mixing bowl
2. Spoon or spatula
3. Knife
4. Cutting board
5. Small bowl for the beaten egg
6. Pastry brush
7. Clean countertop or work surface
8. Deep skillet or pot
9. Thermometer (for measuring oil temperature)
10. Slotted spoon
11. Paper towels
12. Plate or tray for cooling wontons
Ingredients:
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 24 wonton wrappers
- 1 egg, beaten
- Vegetable oil, for frying
- Sweet and sour sauce, for dipping
Instructions:
1. In a mixing bowl, combine the cream cheese, green onions, garlic powder, onion powder, and salt. Together, they should create a well-blended mixture.
2. Take a wonton wrapper and lay it on a clean countertop. Into the very center of the wrapper, drop about 1 teaspoon of your cream cheese filling.
3. Lightly brush the edges of the wrapper with beaten egg to help seal.
4. Take the wrapper and fold it in half diagonally to form a triangle. Press the edges tightly to seal, making sure that no air is left inside. If you’d like a little extra style on the finished dumpling, you can pleat the edges.
5. Using the same method, fill and wrap the remaining wonton wrappers.
6. Heat approximately 2 inches of oil in a deep skillet or pot to 350°F (175°C).
7. Working in batches, fry the wontons for about 2-3 minutes, turning them occasionally to ensure even browning. They’re done when they look golden brown and crispy.
8. Using a slotted spoon, remove the wontons and allow them to drain on a paper towel to remove excess oil.
9. Allow to cool slightly before serving.
10. The wontons can be served warm with sauce for dipping that is both sweet and sour.
