Cream Cheese Wontons
This recipe brings the taste of take-out right to your kitchen!
Wontons are absolutely one of my favorite parts of Chinese take-out. Actually, I take that back. I love all the appetizer aspects of take-out: egg rolls, crab rangoons, wontons, hot & sour soup, and the list goes on. To my surprise, cream cheese wontons were much easier to make than I originally expected.
The best part about homemade wontons was that I realized just how endless the possibilities for fillings could be. I kept this version simple because I was nervous about frying the delicate wrappers, but next time I think I will be a little more adventurous.
These wontons are filled with cream cheese, green onions, and a sprinkle of garlic powder and ginger, and a dash of hot sauce. I kept it simple and just bought wonton wrappers instead of making my own. You can find wonton wrappers in the refrigerated section of your grocery store.
Now I had no idea how to fold up a cream cheese wonton (and you can tell by the pictures that I kept it pretty simple), but I did find some great tutorials on youtube that will walk you through some fancier folding options. Here are some links for your viewing pleasure
I had a lot of fun with the recipe below and I hope you do too! What fillings do you like in your wontons? Let me know in the comments below so I can give them a try
- In a small bowl, combine the cream cheese, chopped green onions, garlic, ginger, and hot sauce. Mix until well combined. Adjust seasoning to taste.
- In a separate bowl, make the egg wash. This is what will help seal the wonton wrappers. Beat 1 egg and 1/3 cup of water until well combined. Set aside.
- Assemble the wontons. Place approximately 1 teaspoon of the cream cheese mixture in the center of the wonton. Dab your finger in the egg wash and rub the edges of the wrapper with the egg wash. Fold the wonton to enclose the cream cheese mixture, using the egg wash to help stick the folds together. For different folding techniques, please refer to the videos above. Note: the wonton wrappers will dry out quickly so cover the folded wontons with a damp paper towel until ready to fry
- In a medium saucepan or skillet, heat 2 inches of vegetable oil. If you don't have a thermometer, stick the end of a wooden spoon into the hot oil and see if the oil bubbles around the wood. This will be your key to know when the oil is hot enough.
- Fry the wontons for 45 seconds per side or until golden. The wontons will continue to brown once removed from the oil so be careful not to overcook. Drain the finished wontons on a paper towel and allow them to cool slightly before serving as they will be very hot.
- Serve with an optional dipping sauce of soy sauce and honey mixed together if desired.