Chicken Cream Cheese Wontons Recipes

CREAM CHEESE WONTONS

Steps:

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

CREAM CHEESE WONTONS

Steps:

• Make the wonton filling by combining the cream cheese, sugar, salt, and scallions.
• Assemble the wontons. Take each wrapper, and dampen the outer edges with a thin layer of water. Place a teaspoon of the cream cheese filling in the middle, and fold in half into a triangle. Bring the two corners on the long side of the triangle together, and seal with another dab of water. Continue until all the wontons are assembled.
• Heat a couple inches of vegetable oil in a small pot until it reaches 375 degrees F. Fry the wontons in batches--about 2 minutes per batch--until golden brown. Definitely use a small pot for this and fry in multiple batches; you'll use much less oil!
• Make the dipping sauce by combining all the sauce ingredients, and serve with the wontons.

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CREAM CHICKEN WONTONS

Steps:

• In a bowl, mix your ground chicken, cream cheese, green onions and seasonings until combined.
• Set up a rolling station with the wonton wrappers and a small dish of water.
• Place a wonton wrapper at an angle, so there is a corner pointing up.
• Place a heaping teaspoon of the filling (more if you want) in the center of the wrapper.
• Using your fingers, brush the entire edges of the wonton wrapper with a little bit of water. Fold the wrapper over the filling, making a triangle and then press the edges shut. If it doesn't seal good, brush the edges with a little more water.
• Take the two corners of the triangle (on the bottom of the triangle where the wrapper is folded over) and press them together. Use a little bit of water to make sure the corners stay stuck together, then fold them to one side, pressing them to the wonton. Repeat until all of the filling is gone.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

BAKED JALAPENO CHICKEN AND CHEESE WONTONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
• Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
• Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
• Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
• Serve warm with salsa or soy sauce.

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

CHICKEN AND CREAM CHEESE WONTONS RECIPE - (4.4/5)

Steps:

• 1. In a medium bowl mix together cream cheese, chicken, garlic, Simply Asia Kung Pao Stir-Fry Sauce and onion. 2. In a small bowl beat egg with whisk. 3. In a large heavy pot start heating your oil to 375F. Use a deep fry thermometer to get a correct reading on the oil's temperature. 3. Working on wax paper, lay down your wonton wrapper. Using a pastry brush, brush a little of the beaten egg onto the sides of the wrapper. Place 1 teaspoon of the mixture in the middle of the wrapper. Pinch the sides up until the mixture is completely sealed inside the wrapper. Lay on a wire rack until you are ready to fry. Do this until you have used up all your wrappers. 4. Drop 4 or 5 of the wontons into the hot oil and fry until they are golden brown, about 2 minutes on each side. Drain on paper towels and serve with your favorite dipping sauce.