Cream cheese wontons have a crispy outside and a creamy, delicious inside. This crispy cream cheese wontons recipe serves 8 to 10 people, with 2 to 3 wontons per person.
8 ounces (230 grams) cream cheese, at room temperature
2 ounces (55 grams) green onion, finely minced
1 wonton wrapper, package
sweet & sour dipping sauce (optional)
2 to 4 cups of corn oil to use for frying
Prepare the filling. Take 1/2 cup of cream cheese and let it sit out in room temperature for around thirty minutes to soften it a bit. Remove the end and top part off one green onion. If the green onion is a thick one, slice the thick stem in two. Now, finely mince the green onion and add 1/4 cup of the minced green onion to the cream cheese. Add a few grinds of black pepper and salt and mix together thoroughly.
Fill and fold the wontons. Take a wonton wrapper and lay it in front of you and spread thinly about 1/2 to 1 teaspoon of the cream cheese mixture in the middle of the wonton sheet. Take a little water and coat the edges of the sheet with your finger. Fold over into a triangle, sealing all the edges securely. Continue filling and folding until you finish your cream cheese mixture.
Fry the wontons. Heat your frying oil in a wok or large skillet to 325º-350º (163º-177º C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil. Drop your wontons slowly into the hot oil. Since you can eat the cream cheese filling uncooked, you only need to fry the wontons until they turn golden brown. This might take about thirty to fifty seconds or up to two full minutes, depending on your oil temperature.
Drain and serve. Carefully remove the golden wontons and place on a paper towel to let the oil drain off. The wontons will still be cooking a few moments even after removing them from the oil. Once they dry off a bit, they are ready to eat and enjoy.
Things You’ll Need
1 wok or large skillet
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Sources and Citations
VideoJug’s How to Make Crispy Cream Cheese Wontons – Original source of information, shared with permission