Name: Cream Cheese Wontons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 226.8 oz cream cheese; 0.5 cup granulated sugar; 0.25 tsp vanilla extract; 1 each egg yolk (beaten); 1 package wonton wrappers; 0.5 cup vegetable oil (for frying)

Oh, you guys. I’m practically giddy just thinking about sharing this recipe with you. This is one of those treasures, you know? The kind of dish that makes people’s eyes light up, that gets asked for again and again. It’s my go-to for when I want to impress without the stress, or when a serious craving hits and only something utterly decadent will do. I’m talking about Cream Cheese Wontons. Yes, those crispy, golden parcels of pure joy that taste like they came from a fancy restaurant, but are surprisingly simple to whip up at home. Honestly, if you’ve ever loved a spring roll or a potsticker, but wished it was just a *little* bit more… well, creamy and indulgent, you’re in for a treat. These are like the love child of a perfect appetizer and a sneaky midnight snack, and I can’t wait for you to try them!

What are cream cheese wontons?

So, what exactly are these magical little bites? Think of them as a delightful surprise waiting inside a perfectly crispy wrapper. At their heart, Cream Cheese Wontons are essentially fried wonton wrappers filled with a luscious, creamy, and often slightly savory-sweet mixture. The magic really happens with the filling – it’s usually cream cheese, of course, but then we layer in other flavors to make it sing. Sometimes it’s a hint of garlic and chives for a savory punch, other times it’s a touch of sweetness with a whisper of sugar or even a bit of finely diced green onion for a pop of freshness. The beauty of it is that it’s so adaptable! You’re basically creating little pockets of happiness that get deep-fried until they’re shatteringly crisp on the outside, giving way to that impossibly smooth, melt-in-your-mouth filling. It’s a textural and flavor symphony, and it’s way easier than you probably imagine!

Why you’ll love this recipe?

Where do I even begin? There are so many reasons this recipe has earned a permanent spot in my recipe rotation. First off, the FLAVOR. Oh, the flavor! That combination of super-crispy, golden-fried wonton wrapper giving way to that warm, pillowy Cream Cheese filling? It’s pure bliss. It hits all the right notes – creamy, a little bit salty, a little bit tangy from the cream cheese, and with whatever savory or sweet accents you decide to add. Then there’s the SIMPLICITY. Honestly, the hardest part is deciding what to serve them with because the actual making of the wontons is so straightforward. You’re literally mixing, filling, and frying. It’s therapeutic! And let’s talk about COST-EFFICIENCY. Wontons are made with humble ingredients – cream cheese, wonton wrappers, and a few pantry staples. You can make a massive batch without breaking the bank, which is always a win in my book. What I love most about this recipe is its VERSATILITY. They’re fantastic as an appetizer, a side dish, or even a sneaky dessert if you lean into the sweeter side of the filling. They’re a lifesaver when unexpected guests pop over, or when you just need a little something special to brighten your day. Compared to other appetizers that require more fuss, these Cream Cheese Wontons deliver maximum impact with minimal effort. It’s the kind of recipe that makes you feel like a culinary rockstar without a lot of sweat equity.

How do I make Cream Cheese Wontons?

Quick Overview

This recipe is all about creating those delightful golden parcels filled with creamy goodness. We’ll whip up a quick, flavorful Cream Cheese filling, carefully fold it into wonton wrappers, and then briefly fry them until they’re perfectly crisp. It’s a fast process, especially if you have all your ingredients prepped. The result is a batch of addictive, restaurant-quality Cream Cheese Wontons that are ready to be devoured in mere minutes. Seriously, they’re so quick, you might find yourself making them more often than you’d think!

Ingredients

For the main battery (Wrapper Base):
This isn’t a batter in the traditional sense, but rather the essential wrapper that holds everything together. You’ll need:
– 1 package (about 50) square wonton wrappers: Look for these in the refrigerated section of your grocery store, usually near the tofu or fresh pasta. Make sure they are fresh and pliable; if they feel dry, they might crack. I always buy them a day or two in advance if I can to ensure they’re at their best.
– Water: Just a few tablespoons, used as a “glue” to seal the wrappers. You can also use a whisked egg for an even richer seal, but water works perfectly fine and keeps it super simple.

For the Filling:
This is where the magic happens! The key is to balance the creaminess with a little something extra to make it truly irresistible.
– 8 ounces cream cheese, softened: Full-fat, block-style cream cheese works best for richness and texture. Make sure it’s truly softened to room temperature so it mixes smoothly without lumps.
– 2-3 green onions, thinly sliced (white and green parts): These add a fresh, slightly pungent bite that cuts through the richness. I like to use both parts for a more complex flavor.
– 1 clove garlic, minced: Just a little bit adds a fantastic savory depth. Don’t overdo it, we want a hint, not a garlic bomb.
– 1 tablespoon soy sauce (or tamari for gluten-free): This brings in that umami factor and a lovely salty note. Be mindful of the saltiness if you’re using a salted soy sauce.
– 1/2 teaspoon sesame oil: A little goes a long way to add that distinct, nutty aroma and flavor that’s classic in Asian-inspired dishes.
– Pinch of white pepper (optional): For a subtle warmth that’s less visually apparent than Black Pepper.
– 1 teaspoon sugar (optional, for a hint of sweetness): If you like your Cream Cheese Wontons with a slightly sweet edge, this is the way to go. It balances the tang of the cream cheese beautifully.

For Frying:
You need a good neutral oil with a high smoke point.
– 3-4 cups vegetable oil, canola oil, or peanut oil: Enough to generously fill your pot or wok, at least 2-3 inches deep, so the wontons can float and fry evenly.

For the Glaze (Optional, but highly recommended!):
This takes them from great to absolutely show-stopping.
– 2 tablespoons sweet chili sauce: This is my secret weapon for a quick, delicious glaze. It’s got sweet, spicy, and tangy notes all in one.
– 1 teaspoon lime juice (optional): A little zing to brighten everything up.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Before you even think about mixing the filling, get your frying station ready. Pour your chosen frying oil into a heavy-bottomed pot, deep skillet, or wok. You want at least 2-3 inches of oil. Set your stove to medium-high heat. You’ll be looking for the oil to reach about 350°F (175°C). If you don’t have a thermometer, don’t worry! You can test it by dropping a tiny piece of wonton wrapper into the oil. If it sizzles immediately and turns golden brown within 30-60 seconds, it’s ready. Have a wire rack set over a baking sheet nearby for draining the fried wontons – this is crucial for achieving that perfect crispiness!

Step 2: Mix Dry Ingredients

This step is super simple because we’re essentially preparing the filling ingredients. In a medium bowl, combine your softened cream cheese, thinly sliced green onions, minced garlic, soy sauce, sesame oil, white pepper (if using), and sugar (if using). I like to use a fork to mash and mix everything together initially, ensuring the garlic and green onions are well distributed. Make sure your cream cheese is nice and soft; it makes all the difference in getting a smooth, lump-free filling.

Step 3: Mix Wet Ingredients

This is where we prepare the “glue” for sealing our wontons. Get a small bowl and fill it with about 1/4 cup of water. If you’re using a whisked egg, crack one egg into a small bowl and whisk it until it’s frothy.

Step 4: Combine

This step is all about getting your filling ready for action. Once the cream cheese is softened and your other filling ingredients are measured out, it’s time to bring them together. Add the green onions, minced garlic, soy sauce, sesame oil, white pepper (if using), and sugar (if using) to the bowl with the cream cheese. Use a fork or a spatula to thoroughly mix everything until it’s well combined and smooth. You want to ensure all those lovely flavorings are evenly distributed throughout the cream cheese mixture. This is the stage where you can also give it a little taste (carefully, of course!) and adjust seasonings if you feel it needs more soy sauce for saltiness or a touch more sugar for sweetness. I often find myself adding a tiny bit more soy sauce because I love that umami kick.

Step 5: Prepare Filling

Now it’s time to get the filling ready to go. In a medium bowl, combine the softened cream cheese with the thinly sliced green onions, minced garlic, soy sauce, sesame oil, and the optional white pepper and sugar. Use a fork or a spatula to mash and mix everything until it’s well combined and smooth. Make sure there are no big lumps of cream cheese; a nice, creamy texture is what we’re aiming for. This filling is so versatile – you can add a pinch of chili flakes for heat or even some finely chopped cooked shrimp if you’re feeling fancy!

Step 6: Layer & Swirl

This is the fun part – assembling the wontons! Lay one wonton wrapper flat on a clean, dry surface. Have your bowl of water (or whisked egg) and your filling ready. Place about 1 to 1.5 teaspoons of the cream cheese filling in the center of the wrapper. Don’t overfill, or it will be hard to seal and might ooze out when frying. Dip your finger in the water (or brush with egg wash) and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air pockets as you seal the edges. Then, bring the two bottom corners of the triangle together, dab a little water on one corner, and press them together to form the classic wonton shape. Alternatively, you can fold it into a little purse shape or just simply fold it into a rectangle, sealing all the edges. The key is to get a good seal so the filling doesn’t escape during frying. I usually work in batches, filling and sealing about 10-15 at a time so the wrappers don’t dry out.

Step 7: Bake

Alright, it’s time for the frying! Carefully place 3-5 wontons into the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and lead to greasy wontons. Fry them for about 2-4 minutes per side, or until they are a beautiful, deep golden brown and crispy. Use tongs or a slotted spoon to carefully flip them so they cook evenly. Keep an eye on them, as they can go from perfectly golden to burnt very quickly!

Step 8: Cool & Glaze

Once they’re perfectly golden, carefully remove the Cream Cheese Wontons from the oil and place them on the prepared wire rack to drain. This is super important for keeping them crispy! While they’re still warm, you can drizzle them with the glaze. In a small bowl, whisk together the sweet chili sauce and the lime juice (if using) until combined. Drizzle this over the hot wontons. The heat from the wontons will help the glaze spread and adhere beautifully. If you want a more intense glaze, you can gently toss the fried wontons in the glaze in a bowl.

Step 9: Slice & Serve

Once glazed (or if you’re skipping the glaze, once they’ve drained for a minute), they are ready to be served! These are best enjoyed immediately while they’re hot and wonderfully crispy. You can slice them in half if you want to show off the creamy interior, or just serve them whole. Arrange them on a platter and watch them disappear!

What to Serve It With

These Cream Cheese Wontons are so versatile, they fit into almost any meal or occasion. For breakfast, they’re a surprising treat alongside a strong cup of coffee. Imagine a few warm, crispy wontons with a touch of sweetness to start your day – it’s a little bit of indulgence that feels so right. For a more elaborate brunch, they make a fantastic addition to a buffet spread. Think of them nestled amongst mini quiches, fruit salads, and perhaps some smoked salmon. Their savory-sweet profile complements lighter brunch fare beautifully. As a dessert, they’re pure decadence. Drizzle with a little extra sweet chili glaze or even a touch of honey and a sprinkle of toasted sesame seeds. They’re perfect for satisfying a sweet tooth without being overly heavy like a slice of cake. And for those cozy snack times? They’re unbeatable. Serve them with a side of ranch dressing if you’re feeling adventurous, or just enjoy them plain while you’re curled up on the couch. My kids absolutely adore them with a side of ketchup, and while I sometimes tease them about it, I secretly think it’s adorable! We’ve also found they pair wonderfully with a side of stir-fried vegetables or even a simple green salad to balance out the richness.

Top Tips for Perfecting Your Cream Cheese Wontons

Over the years of making these countless times, I’ve picked up a few tricks that I think really make a difference. First, for the cream cheese filling: make sure it’s truly softened. If it’s cold, it will be lumpy and harder to mix, and your wontons won’t be as smooth. I usually take my cream cheese out an hour or two before I plan to make them. When you’re filling the wonton wrappers, don’t be tempted to overstuff them. I know it’s tempting to pack in as much of that delicious filling as possible, but it makes sealing them a nightmare and they’re more likely to burst open during frying. About a teaspoon to a teaspoon and a half is usually perfect. For the folding and sealing, moisten the edges generously, but not so much that the wrapper gets soggy. A slightly damp fingertip is all you need. Press firmly to create a good seal – this is crucial to prevent filling leakage! When it comes to frying, the oil temperature is your best friend. Too low, and they’ll be greasy. Too high, and they’ll burn before the inside is heated through. Stick to that 350°F (175°C) mark, and cook them in small batches. My biggest lesson learned here was not overcrowding the pot. It really does make a world of difference in achieving that perfect crisp. If you’re new to frying, don’t be afraid! Just be patient and attentive. For ingredient swaps, if you’re not a fan of green onions, finely chopped chives or even a tiny bit of fresh cilantro can work, though they’ll change the flavor profile. And if you want to add a little heat to the filling itself, a pinch of red pepper flakes is a fantastic addition! For the glaze, don’t be afraid to experiment. A simple drizzle of honey or a swirl of Sriracha can be delicious too. The sweet chili sauce is just my personal favorite because it’s so easy and consistently delicious. Remember to drain them well on a wire rack – this is non-negotiable if you want crispy wontons! They shouldn’t sit in a pile on paper towels, as the steam will make them soft.

Storing and Reheating Tips

These Cream Cheese Wontons are undeniably best when they’re fresh out of the fryer, but life happens, and sometimes you have leftovers! For storing, if you have any that survived the initial onslaught (which is rare in my house!), let them cool completely on a wire rack first. Then, store them in an airtight container at room temperature for up to 2 days. They might lose a little crispness, but they’ll still be tasty. If you need to store them for longer, pop them into the refrigerator in an airtight container. They should last for about 3-4 days this way. The glaze will also hold up fine in the fridge. Now, for reheating, this is key to bringing back some of that glorious crispness. The microwave is generally a no-go for fried foods if you want them crispy; it just makes them soft and rubbery. Instead, your best bet is the oven or an air fryer. Preheat your oven to around 375°F (190°C) and spread the wontons in a single layer on a baking sheet. Bake for about 5-8 minutes, or until they’re heated through and starting to crisp up again. If you have an air fryer, even better! Pop them in at 350°F (175°C) for about 3-5 minutes, shaking the basket halfway through. They come out remarkably close to fresh! For the glaze, it’s best to add it *after* reheating if you’re planning on storing them. If you’ve already glazed them and are refrigerating, that’s fine too, but they might be a bit softer. I usually skip the glaze on any leftovers I intend to reheat.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! The trickiest part is finding gluten-free wonton wrappers that fry up nicely. Some Asian markets carry them, or you might find them online. The texture might be slightly different, but the delicious cream cheese filling will still shine. You can also try making your own gluten-free wrappers using rice flour and tapioca starch, but it’s a bit more advanced. Alternatively, you could use corn tortillas cut into small squares, though this will give you a more “quesadilla chip” vibe rather than a traditional wonton wrapper. For the filling, ensure all your soy sauce is gluten-free (like tamari).

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a common confusion with other popular Asian-inspired appetizers. My Cream Cheese Wontons rely solely on the delicious cream cheese filling and crispy wrapper. So, no zucchini involved here, which means no peeling required!

Can I make this as muffins instead?

That’s an interesting thought! While you can’t really make “muffins” out of the wonton wrapper itself, you could adapt the cream cheese filling into a savory muffin recipe. You’d likely want to mix the cream cheese filling into a standard muffin batter (perhaps a savory one with cheese and herbs) and bake it in muffin tins. The crispy wonton wrapper element would be missing, of course. If you’re looking for a crispy baked item, you could try baking the filled wontons, but they won’t achieve the same level of crispness as frying.

How can I adjust the sweetness level?

The filling itself is not very sweet, with only an optional teaspoon of sugar. If you want a sweeter filling, you can add a bit more sugar, maybe up to a tablespoon, or even a touch of honey or maple syrup. If you prefer a less sweet glaze, you can reduce the amount of sweet chili sauce and add a little more lime juice or even a splash of extra soy sauce for a more savory finish. Taste as you go and adjust to your preference!

What can I use instead of the glaze?

The glaze is wonderful, but definitely not mandatory! If you don’t have sweet chili sauce or prefer something else, you have options. A simple drizzle of honey or maple syrup works beautifully if you want more sweetness. For a more savory option, a sprinkle of toasted sesame seeds and a tiny bit of extra soy sauce or a teriyaki glaze can be nice. Some people even like to serve them with a side of sweet and sour sauce or a spicy sriracha mayo for dipping. You could also just serve them plain and let the delicious filling speak for itself!

Final Thoughts

So there you have it – my absolute favorite recipe for Cream Cheese Wontons! I truly believe this is one of those recipes that will become a go-to for you too. It’s the perfect combination of crispy, creamy, and utterly delicious, and the fact that it’s so straightforward to make is just the icing on the cake. Whether you’re serving them up as an appetizer to impress your friends, or just whipping up a batch for a cozy night in, these little golden parcels are guaranteed to bring smiles. If you loved this recipe, you might also enjoy my recipe for crispy vegetable spring rolls or my easy potsticker recipe – they share that wonderful savory flavor profile! I can’t wait to hear what you think of these Cream Cheese Wontons. Let me know in the comments below how they turn out for you, and if you discover any amazing flavor variations! Happy cooking!

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