Cream Cheese Wontons
I’ll never forget the first time I tasted Cream Cheese Wontons. It was a rainy Friday, the kind of evening when the kitchen feels like a cozy hug, and my aunt pulled out a crinkle-cut tray of golden, crackly-wrapped pockets. The filling was luxuriously smooth, a little tang from the cream cheese, a whisper of scallion, and that gentle toasty note from sesame oil. I thought, this is what party food should be—exciting enough to feel special, simple enough to whip up on a weeknight. I make Cream Cheese Wontons all the time now, and I always end up doubling the filling because my kids ask for seconds before I can plate the first batch. This dish is a lifesaver on busy nights and a welcome indulgence for weekend get-togethers. The crunch, the creamy center, the aroma—the whole experience is like a warm hello from the kitchen.
What is cream cheese wontons?
Think of Cream Cheese Wontons as little savory envelopes that hold a velvet-soft cheese filling, all wrapped in a thin wrapper and fried to a blistered, crackly finish. It’s essentially a bite-sized appetizer that feels fancy without the fuss. The name itself is honest and inviting—creamy cheese tucked inside a wrapper, fried until the edges crisp and the center stays lush. I like to picture Cream Cheese Wontons as a cheeky nod to Chinese-American classics, with a homey twist from a splash of green onion and a light kiss of soy or sesame. It’s a dish you can customize with a pinch of garlic, a hint of jalapeño for a kick, or a cheese blend that makes the center extra unctuous. The result is always a crowd-pleaser, a tiny package of comfort that travels beautifully from the stove to the table.
Why you’ll love this recipe?
What I love most about Cream Cheese Wontons is how quickly they come together without skimping on flavor. You’ll get that iconic contrast—the crisp wrapper giving way to an centersilky melt—every time. Here are the reasons this recipe tends to disappear in minutes at my house:
- Flavor:The filling stays bright and creamy, balanced by a tiny hit of scallion and a kiss of sesame oil. It’
- Simplicity: You don’t need fancy equipment—just a skillet or air fryer, a bowl, and a tray for assembly. I’ve made Cream Cheese Wontons on busy weeknights and still felt like I treated everyone to something special.
- Cost-efficiency: What is the best way to measure cost-efficiency? The ingredients are pantry-friendly: cream cheese, garlic or scallions, a few wrappers, and a few pantry condiments. It’s enough to feed a crowd without blowing your budget.
- Versatility: You can bake, air-fry, or fry; you can season the filling any way you like; you can serve with a soy-honey glaze, chili sauce, or a tangy plum dip. It’s a blank canvas that always delivers.
There’s something comforting about Cream Cheese Wontons that I keep returning to—perhaps because they feel both nostalgic and fresh at the same time. If you’ve got a hungry gang or you’re feeding a crowd that loves finger foods, this recipe reliably shines. And yes, I’ve recommended it as a “picky- eater” starter more than a few times, because even the most cautious palate tends to melt for that creamy center and crisp edge.
How to Make Cream Cheese Wontons
Quick Overview
Here’s the quick snapshot: you mix a light egg wash to help seal the wonton wrappers, whip together a creamy filling with a touch of scallion, lay a generous spoonful on each wrapper, seal them into little packets, and either fry until golden and crackly or air-fry for a lighter finish. The key is not to overstuff and to seal well so nothing leaks during cooking. Finishing with a glossy glaze or a simple dipping sauce brings everything together in one perfect bite. This method is straightforward, friendly to new cooks, and endlessly forgiving—which is exactly how Cream Cheese Wontons should be when you’re cooking for friends and family.
Ingredients
For the Main Batter:
– 1 large egg
– 2 tablespoons water
– 1/8 teaspoon salt
– 1 teaspoon cornstarch (optional, for extra crisp)
For the Filling:
– 8 ounces cream cheese, softened
– 2 tablespoons finely chopped green onion (scallions) or chives
– 1/4 cup shredded cheese of choice (optional, I sometimes use mozzarella or cheddar for a melty center)
– 1/4 teaspoon garlic powder or 1 small garlic clove, minced
– Pinch of black pepper
For the Glaze:
– 2 tablespoons honey or sugar-free alternative
– 1 tablespoon soy sauce or tamari
– 1 teaspoon rice vinegar or lime juice
– Optional: a pinch of chili flakes for heat
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re frying, heat a sturdy skillet with about 2 inches of oil to 350°F (175°C). If you’re air-frying, preheat the air fryer to 390°F (200°C). Line a tray with parchment for easy spacing. I always like to have a damp towel handy for sealing wrappers—working with dry wrappers is no fun and you’ll waste less if you keep the edges moist as you go.
Step 2: Mix Dry Ingredients
In a small bowl, whisk the cornstarch (if using) with the salt. This helps the batter cling just right and gives a touch more crisp when fried. A light dusting goes a long way, so you don’t need much.
Step 3: Mix Wet Ingredients
Beat the egg with the water until silky. If you like, whisk in a tiny splash of sesame oil for extra aroma. The mixture should be smooth and just a touch loose—you don’t want it to run, but it should spread a little to help seal the edges.
Step 4: Combine
Fold the wet into the dry just until combined. It’s tempting to overmix, but you want a cohesive batter that’s not tough. A few small lumps are perfectly fine and will dissipate once you start sealing the wontons.
Step 5: Prepare Filling
In another bowl, beat the cream cheese until smooth. Add the green onion, shredded cheese (if using), garlic, and pepper. Taste and adjust: a pinch more scallion or a whisper more garlic if you love it. The filling should be creamy and a touch savory, not overly salty, so I’ll often balance with a tiny squeeze of lemon if I’m serving with a sweet glaze.
Step 6: Layer & Swirl
Lay a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling in the center for small wrappers, up to 1 generous teaspoon for larger ones. Dip your finger in the egg wash and run a light bead along the edges, then fold the wrapper into a triangle or traditional crescent, pressing out any air bubbles and sealing the edges well. If you see a thin seam, give it another quick seal with a dab of wash. Repeat until all filling is used. This is where patience pays off—the crisper the seal, the less filling leaks during frying.
Step 7: Bake
In this version, you can fry for maximum crunch or bake for a lighter finish. For baking, arrange the sealed wontons on a parchment-lined sheet, lightly spritz with oil, and bake at 400°F (200°C) for 8–10 minutes, flipping halfway until both sides are golden. If you’re frying, drop a few at a time and fry 2–3 minutes per side, until the wrappers are bronzed and crackly and the centers look luxuriously soft. If you’re using an air fryer, you can air-fry at 390°F for about 6–8 minutes, turning once for even browning. The goal is a crisp exterior with a creamy center—this is Cream Cheese Wontons magic.
Step 8: Cool & Glaze
Let the pastries rest on a rack for a minute or two so they finish crisping. While they warm, whisk together your glaze ingredients. I like a glossy sweet-soy finish that clings to every corner, but you can keep it simple with a light soy-dashi dip if you prefer. Brush or drizzle the glaze over warm wontons so they soak in a little glossy sheen, then serve. If you’re freezing half, wait to glaze until you reheat to avoid soggy skins.
Step 9: Slice & Serve
Cream Cheese Wontons are best served hot, while the centers are still luxuriously soft. Plate them with a little dipping trio: a bright soy-honey glaze, a cool sour cream-dill mix, and a classic sweet chili sauce. A sprinkle of sesame seeds or extra chopped scallions on top makes them look extra festive. If you want, you can pair these with a quick cucumber salad for a refreshing contrast, or with a bowl of miso soup to echo the flavors. I promise you, guests lean in for that first bite and there’s a chorus of “mmm” before they even reach for a second.
What to Serve It With
Cream Cheese Wontons shine as a party starter, but they’re also a crowd-pleasing snack for movie nights or casual dinners. Here are some serving ideas that keep the vibe relaxed and delicious:
For Breakfast: Set out a tray of warm Cream Cheese Wontons with a light soy-honey glaze and a tiny plate of scrambled eggs on the side. Add a little fruit salad for brightness, and you’ve got a brunch that feels indulgent but wholesome.
For Brunch: One bright platter, a glass of sparkling tea, and a few savory dips—the contrast with the creamy centers is irresistible. I love pairing them with a citrusy mimosa or iced green tea to balance the richness.
As Dessert: Believe it or not, Cream Cheese Wontons can be dessert-adjacent when you swap in a sweet glaze and a dusting of powdered sugar or a drizzle of chocolate. A splash of vanilla in the filling and a honey glaze makes the bite feel like a grown-up treat.
For Cozy Snacks: Toss a few with a sweet chili dip and a pinch of sesame seeds, and you’ve got a comforting, addictive snack that’s perfect with a warm blanket on the couch. My kids actually ask for seconds—every single time—so I keep the batch modest but generous.
Top Tips for Perfecting Your Cream Cheese Wontons
These little tips come from years of tweaking the batches when friends drop by or we’re feeding a post-work crowd. They’re not about grand techniques, just practical nudges that push this recipe from good to unforgettable.
Wrapper Prep: Keep the wrappers covered with a damp towel while you work so they don’t dry out. If they crack, they’re hard to seal and won’t hold up to frying. Don’t overthink it—just keep them pliable and ready.
Filling Consistency: If your cheese is very soft, you can chill the mixture for 10–15 minutes before filling to prevent leakage. You want a center that holds its shape a bit but still melts beautifully when fried.
Wrapping Technique: Try to press out as much air as possible when sealing; air pockets can cause bursting. A gentle twist in the corners can create a neat, attractive shape that crisps evenly.
Flavor Substitutions: Swap half the cream cheese for cotija for a salty edge, or blend in a spoonful of ricotta for extra creaminess. A touch of feta in the filling adds a tangy bite that some folks adore. Start small and taste as you go.
Frying Tips: If your oil isn’t hot enough, the wrappers absorb fat and get soggy. If it’s too hot, the wrappers burn before the centers melt. A steady 350°F–360°F (175°C–182°C) is my sweet spot. Fry in small batches so the temperature remains stable.
Glaze Variations: For a lighter finish, skip the glaze and serve with a simple soy-dashi dip. For those with a sweet tooth, a maple-sriracha version brings a different kind of heat and sweetness. You can also dust with fine sesame seeds for a pretty finish.
My own lessons learned? The best Cream Cheese Wontons happen when you keep the filling modest, seal the edges well, and let the center melt just enough to create that velvet bite. I’ve tested this with almond milk in the glaze and it actually made the glaze silkier and less sticky—trust me on this one, it’s a small tweak that makes a big difference in texture. And yes, I’ve learned not to crowd the pan; the crowd pleaser is always the single, perfectly crisp pocket that shows off that creamy center.
Storing and Reheating Tips
You’ll likely want to make extras—Cream Cheese Wontons disappear fast, and they reheat surprisingly well with a little crisp revival. Here’s how I keep them fresh and tasty.
Room Temperature: Best enjoyed the same day, but they’ll stay crisp for up to 2 hours if kept on a wire rack. Avoid stacking, which can trap steam and soften the edges.
Refrigerator Storage: Keep them in an airtight container for up to 2 days. If you’re keeping a glaze on, it’s better to store without glaze and rewarm, then glaze when you serve to preserve the shimmer.
Freezer Instructions: Freeze unbaked or baked-well-wrapped pockets on a tray, then transfer to a freezer bag. They’ll keep for up to 1–2 months. To reheat, bake from frozen at 400°F (200°C) for 10–12 minutes (or air-fry 8–10 minutes) until hot and crisp.
Glaze Timing Advice: If you’re freezing, glaze after reheating to preserve the glossy finish. If you’re storing unglazed, glaze just before serving for maximum shine.
These methods have kept Cream Cheese Wontons tasting fresh and vibrant long after the first plate has disappeared. The crisp shell and creamy interior are worth a little extra planning, and I’m always happy to see guests go back for a second helping.
Frequently Asked Questions
Final Thoughts
Cream Cheese Wontons are the kind of recipe that carry warmth from my kitchen to yours. They’re not fussy, they’re not fussy-looking, and they taste like a small celebration in every bite. I love that you can tailor them to your mood—keep the filling classic for a crowd, or add a peppery kick for a party with friends who like a little heat. If you’re cooking them with family, I swear the aroma alone brings everyone to the stove—the scent of fried wrappers, creamy cheese, and a hint of garlic is a memory-maker in the making. If you try this, I’d love to hear which glaze you chose and how your friends reacted when they bit in. Happy baking, and may your Cream Cheese Wontons always come out perfectly crisp and irresistibly creamy.
Cream Cheese Wontons
Ingredients
Main Ingredients
- 226.8 g cream cheese softened
- 50 g granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 12 sheets wonton wrappers
- null cooking oil for frying
Instructions
Preparation Steps
- In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and salt. Mix until smooth and well combined.
- Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the cream cheese mixture onto the center of the wrapper.
- Moisten the edges of the wonton wrapper with water. Fold the wrapper in half to create a triangle, pressing the edges to seal and remove any air pockets.
- Repeat with the remaining wrappers and cream cheese mixture.
- Heat about 2 inches of cooking oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
- Carefully fry the wontons in batches, about 2-3 at a time, for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
- Remove the fried wontons with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce, such as chocolate sauce, caramel sauce, or fruit compote.
