Cream Cheese Wontons (Crispy, Creamy, Addictive)

Cream cheese wontons are the unsung heroes of takeout menus. Crispy, golden, stuffed with sweet and tangy cream cheese. No crab needed. Just pure, fried, creamy perfection. Make a double batch. You’ll thank me.

Ingredients

Makes 24 wontons.

• 24 wonton wrappers
• 8 oz (225g) cream cheese, softened
• 2 green onions, finely chopped (optional)
• 1 tsp sugar
• ½ tsp garlic powder
• ¼ tsp salt
• 1 egg white (for sealing)
• Vegetable oil for frying
• Sweet chili sauce or duck sauce for dipping

Step-by-Step Instructions

Step 1: Make Filling

1. In a bowl, mix cream cheese, green onions, sugar, garlic powder, and salt until smooth.

Step 2: Fill Wontons

1. Place a wonton wrapper in a diamond shape. Place 1 teaspoon of filling in the center.
2. Wet edges with egg white. Fold into a triangle, pressing out air. Seal well.
3. For the classic shape, wet the two long corners and fold them together.
4. Repeat with remaining wrappers.

Step 3: Fry

1. Heat 1½ inches of oil to 350°F (175°C).
2. Fry wontons in batches (5-6 at a time) for 1-2 minutes until golden brown and crispy.
3. Drain on paper towels or a wire rack.

Step 4: Serve

1. Serve hot with sweet chili sauce or duck sauce. Fight over the last one.

Summary

Prep Time: 20 min | Cook Time: 10 min | Total: 30 min

Yield: 24 wontons | Difficulty: Easy

Storage Notes

Make ahead: Assemble uncooked wontons and freeze on a tray. Once frozen, transfer to a bag. Fry from frozen (add 1 minute). Leftovers: Reheat in oven or air fryer at 375°F for 5-7 minutes. Never microwave — sogginess is tragedy.