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
- In a bowl, mix cream cheese, green onions, sugar, garlic powder, and salt until smooth.
Step 2: Fill Wontons
- Place a wonton wrapper in a diamond shape. Place 1 teaspoon of filling in the center.
- Wet edges with egg white. Fold into a triangle, pressing out air. Seal well.
- For the classic shape, wet the two long corners and fold them together.
- Repeat with remaining wrappers.
Step 3: Fry
- Heat 1½ inches of oil to 350°F (175°C).
- Fry wontons in batches (5-6 at a time) for 1-2 minutes until golden brown and crispy.
- Drain on paper towels or a wire rack.
Step 4: Serve
- 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.
