Cream Cheese Wontons (Crispy Fried Appetizer)
Crispy, golden cream cheese wontons with a creamy scallion-garlic filling and a tiny hint of sweetness—easy to fry (or bake) at home and perfect with sweet chili or sweet-and-sour sauce.
Equipment
- Large mixing bowl
- Small bowl of water
- Deep pot, wok, or deep fryer
- Cooking thermometer
- Slotted spoon or spider strainer
- Paper towels
- Baking sheet or tray
Ingredients
- 8 oz cream cheese softened
- 2 green onions (scallions) finely chopped
- 1 clove garlic minced
- 1/2 teaspoon sugar optional but recommended
- 1/4 teaspoon salt optional, to taste
- 40 wonton wrappers about 40–50; keep covered with a damp towel
- water for sealing wrappers
- 3 cups vegetable oil for frying (enough for 2–3 inches in the pot)
Instructions
- Make the filling: In a bowl, mix softened cream cheese, green onions, minced garlic, sugar, and (optional) salt until smooth and well combined.
- Set up: Place wonton wrappers on your work surface and keep the stack covered with a damp towel so they don’t dry out. Set a small bowl of water nearby for sealing.
- Fill: Place 1 wrapper with a corner facing you (diamond shape). Add about 1 teaspoon filling to the center.
- Fold: Wet the edges lightly with water. Fold into a triangle, press out any air, and seal. Bring the two bottom corners together, dab with water, and pinch to seal into a classic wonton shape. Repeat, keeping assembled wontons covered.
- Heat oil: In a deep pot or wok, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer for best results.
- Fry: Fry wontons in small batches (don’t crowd) for 2–3 minutes, turning as needed, until golden brown and crisp.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with sweet chili sauce, sweet-and-sour sauce, or a soy-vinegar dip.
Notes
Don’t overfill: About 1 teaspoon per wrapper prevents bursting.
Make ahead: Assemble and freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding about 1 minute.
Baking option: Brush or spray with oil and bake at 425°F (220°C) for 12–15 minutes, until golden.
Crab Rangoon variation: Stir in 4–6 oz well-drained crab meat (or imitation crab) and reduce scallions slightly.
Nutrition
Calories: 290kcal | Protein: 6g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 320