Cream Cheese Wontons

Cream Cheese Wontons

Crispy fried wonton wrappers hold a tangy, rich cream cheese filling.

Total 40 min Makes 24 wontons Calories 210/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Dairy, Eggs, Wheat, Soy

These crispy fried wontons wrap a tangy cream cheese and scallion filling inside golden, crunchy shells. Popular as a Chinese-American takeout appetizer, they come together quickly with store-bought wrappers and fry up in just a few minutes. Serve them hot with sweet and sour sauce or duck sauce for dipping at parties or alongside fried rice.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 scallions, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 24 wonton wrappers
  • 1 egg, beaten
  • 4 cups vegetable oil, for frying
  • 1/2 cup sweet and sour sauce, for serving

Method

  1. In a medium bowl, beat the softened cream cheese until smooth, then stir in the sliced scallions, garlic powder, Worcestershire sauce, soy sauce, and salt until evenly combined.

  2. Lay a wonton wrapper on a clean work surface and place about 1 teaspoon of the cream cheese filling in the center.

  3. Brush the edges of the wrapper with the beaten egg, then fold into a triangle or purse shape, pressing the edges firmly to seal and pushing out any trapped air. Repeat with the remaining wrappers and filling.

  4. Heat the vegetable oil in a heavy pot or deep skillet over medium heat to 350°F.

  5. Fry the wontons in batches of 6, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

  6. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining wontons, letting the oil return to temperature between batches.

  7. Let cool for 2 to 3 minutes before serving, as the filling stays very hot. Serve warm with sweet and sour sauce for dipping.

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    Cream Cheese Wontons

    These crispy fried wontons wrap a tangy cream cheese and scallion filling inside golden, crunchy shells. Popular as a Chinese-American takeout appetizer, they come together quickly with store-bought wrappers and fry up in just a few minutes. Serve them hot with sweet and sour sauce or duck sauce for dipping at parties or alongside fried rice.

    40 min 24 wontons 210 cal

    Ingredients

    • 8 ounces cream cheese, softened
    • 2 scallions, thinly sliced
    • 1 teaspoon garlic powder
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon soy sauce
    • 1/4 teaspoon salt
    • 24 wonton wrappers
    • 1 egg, beaten
    • 4 cups vegetable oil, for frying
    • 1/2 cup sweet and sour sauce, for serving

    Method

    1. 1

      In a medium bowl, beat the softened cream cheese until smooth, then stir in the sliced scallions, garlic powder, Worcestershire sauce, soy sauce, and salt until evenly combined.

    2. 2

      Lay a wonton wrapper on a clean work surface and place about 1 teaspoon of the cream cheese filling in the center.

    3. 3

      Brush the edges of the wrapper with the beaten egg, then fold into a triangle or purse shape, pressing the edges firmly to seal and pushing out any trapped air. Repeat with the remaining wrappers and filling.

    4. 4

      Heat the vegetable oil in a heavy pot or deep skillet over medium heat to 350°F.

    5. 5

      Fry the wontons in batches of 6, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

    6. 6

      Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining wontons, letting the oil return to temperature between batches.

    7. 7

      Let cool for 2 to 3 minutes before serving, as the filling stays very hot. Serve warm with sweet and sour sauce for dipping.