Cream Cheese Wontons
Cream cheese wontons are commonly associated with Chinese-American cuisine. They are a popular appetizer in many Chinese-American restaurants and combine traditional Chinese cooking techniques with Western ingredients like cream cheese.
Equipment
- Mixing bowl
- Wonton Wrappers
- Pastry brush
- Deep Fryer or Deep Pan
- Frying Thermometer
Ingredients
- 2 tsp minced chives optional
- 24 wonton wrappers
- ½ tsp onion powder
- 1 egg beaten
- 8 oz cream cheese softened
- oil for frying
- ½ tsp sugar
Instructions
- Combine the cream cheese, sugar, and onion powder in a bowl, stirring until everything is fully blended.
- Lay a wonton wrapper on a flat surface and place a teaspoon of the cream cheese mixture in the center.
- Lightly brush the edges of the wrapper with the beaten egg.
- Fold two opposite corners of the wonton together, pressing them firmly in the center, then bring the other two corners together and pinch tightly to form a neat package.
- Continue this process with the remaining wonton wrappers and cream cheese filling until all are prepared.
- In a deep pan, heat about 4 inches of oil to 350°F (175°C).
- Fry the wontons in batches of 5-6, turning them occasionally to ensure they cook evenly on all sides.
- Fry each batch for approximately 3-5 minutes until golden brown.
- Remove the wontons and place them on paper towels to drain any excess oil.
- Repeat until all the wontons are fried.
- Garnish with chives and serve immediately with your favorite dipping sauce.
Notes
- Feel free to fold the wontons in any style you prefer—here’s a guide with 10 different folding techniques.
- Use a frying thermometer to keep the oil at the right temperature; too hot, and the wonton edges might burn.
- I like serving my cream cheese wontons with sweet and sour sauce or Thai sweet chili sauce on the side.