Fried Cream Cheese Wontons Recipes

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 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.

FRIED CREAM CHEESE WONTONS

Steps:

• Defrost the wonton wrappers by setting on the counter at room temp for about 30 minutes.
• In a medium bowl, using a spoon, stir together cream cheese, diced shallot and sugar until combined.
• In a small bowl, whisk up your egg with 1 Tbsp of water. Set nearby.
• Place about 2 tsp of cream cheese mixture in the middle of each wonton. Dip your finger in the egg mixture and dab a little onto the center part of each side. Press opposing sides together and pinch in the center to enclose the cream cheese.
• Don't worry if they flop over a bit, they'll perk up when you fry them.
• In a heavy-bottomed deep pan, pour 3-4 inches of vegetable oil. Heat on medium until 350°F, using a candy thermometer.
• Once oil is hot, use a slotted spoon or frying spoon strainer to gently place 4-5 wontons in at a time and leave for about 1 minute until lightly browned. If they flip or turn, gently coax them so the points are up and the filling stays in.
• Once cooked, remove wontons from the oil and place on a cooling rack with a cookie sheet or paper towels underneath to catch the dripping oil.
• Repeat with the remaining wontons until they're all fried. Watch your temperature as you fry and adjust your heat as needed to keep it close to 350°F.
• I like to serve immediately, but you can keep them in a warm oven up to 30 minutes to keep them hot for whenever you're ready to serve. Enjoy!!!!

SWEET CREAM CHEESE FRIED WONTONS

Steps:

• Heat oil in a small pot.
• Beat egg.
• Mix cream cheese and 1/2 cup of sugar with egg.
• Spoon mixture into center of wonton wrapper.
• Moisten the edges of the wrapper with water and fold into whatever shape you desire.
• Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
• Drop into hot oil and brown both sides.
• Serve with your favorite sauce or just eat 'em alone!

AIR FRIED JALAPENO CREAM CHEESE WONTONS

Steps:

• Mix together the cream cheese and jalapeno's in a small bowl.
• Spoon 1 1/2 teasoons of cream cheese in the middle of each wonton wrapper.
• Wipe the edges of the wonton wrappers with water.
• Bring all 4 corners together in the center and seal.
• Spray the bottom of the fryer basket with cooking spray.
• Put as many as your air fryer can hold without over crowding,.
• Spray the tops of the wontons with cooking spray.
• Cook in the air fryer at 400 degrees for 5-10 minutes or until golden brown.

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.

CRABBY CREAM CHEESE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
• In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.