These delightfully luscious and crispy Cream Cheese Wontons are super easy to make at home and so much better than any takeout you can get! My Rangoon style fried dumplings are filled with savory cream cheese filling and sealed in wonton wrappers, then fried to perfection!
Cream Cheese Wontons Recipe
My family could eat Asian food all day, every day! So I’ve gotten pretty good at making all of our Chinese restaurant takeout favorites here at home.
These crunchy, creamy wontons are by far one of the easiest to make appetizers, so it’s super easy to make a great ‘full restaurant menu feel’ at home! I combine my quick and easy wontons with any number of our favorite entrees, especially when I’m making my Panda Express dinners!
How To Make Cream Cheese Wontons
Start out with preheating your oil while you assemble the wontons. Heat your deep fryer or a large, deep skillet or frying pan, or Dutch oven until the oil reaches 350ºF ( 175ºC ). If you are using a pan, make sure that you have a good quality thermometer that can be used to check the oil temperature.
In a medium-size mixing bowl combine the room temperature softened cream cheese with the lemon juice and garlic powder for this savory cream cheese filling. Other great filling additions include fresh cut chives, salt, and pepper, grated onions or shallots, or a touch of sugar.
Place the wonton wrappers out in a single layer on a cutting board or clean working surface. Fill each wonton with 1 – 1 1/2 teaspoons of the combined cream cheese wonton filling.
Mix the beaten egg white and water to make your egg wash. Spread a border along two connected edges of the wonton wrapper, that forms an ‘L’ shape. This will be the bottom of the wonton.*If you are folding in your wontons into a shape other than the triangles shown here, you may need to get all of the edges coated with egg wash for sealing.
Fold the other edge over to make a triangle and seal the wonton edges securely, so that the filling doesn’t seep out while frying. Make sure to fit the wonton wrapper tightly around the filling, and push air bubbles out while sealing each cream cheese wonton.
Fry the Wontons
Carefully place the filled and sealed wontons into your preheated oil, and cook the wontons in batches of 4 – 5 wontons at a time ( depending on how much room you have in your pan, skillet, or fryer ). Cook for approximately 3 – 5 minutes, then remove your golden browned wontons and transfer them to a paper towel-lined plate.
Continue until all of the wontons have been fried, then serve immediately. Serve with my fantastic sweet and sour sauce or some Sweet Thai Chili, the amazing sauce I use on my Panda Express SweetFire Chicken Breast!
To Bake Your Cream Cheese Wontons
Place filled and sealed wontons onto a parchment paper-lined baking sheet, that has a light coating of oil on the parchment paper as well. Bake at 400ºF ( 205ºC ) for 10 – 12 minutes, or until golden brown.
Cream Cheese Wontons
- 24 wonton wrappers
- 8 oz cream cheese (softened, at room temperature)
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1 egg white (beaten, with 2 teaspoons water)
- cooking oil (for frying)
- Preheat the oil in your fryer, or in a large/deep frying pan or Dutch oven, until it reaches 350 degrees F (175 degrees C).
- In a medium size mixing bowl, combine the softened cream cheese with lemon juice and garlic powder. Additional filling ingredients could include fresh cut chives, salt & pepper, grated onions, or sugar (if you will not be dipping into a sweet sauce).
- Place wontons out in a single layer on a clean working surface. Fill each wonton wrapper with roughly 1- 1 1/2 teaspoon portion of the cream cheese filling.
- Mix the egg wash (beaten egg white and water) and use your finger or a pastry brush to spread a 1/2 inch border along two of the connected 'L shape' wonton sides. Fold the top half of the wonton over the filling and seal onto the bottom egg wash coated edge. Match up the edges and push out any air from the center of the wonton, sealing securely, or your filling will escape while frying. *If you are folding your wontons differently, you may need to use the egg wash on all 4 edges.
- Place the filled wontons carefully into the hot oil and cook in batches of 4-5 wontons at a time. Cook for 3-5 minutes, then remove golden browned wontons to a paper towel lined plate until all of the batches are cooked. Serve immediately after done frying, serve with tasty sweet and sour sauce.
To Bake Your Wontons
- Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, then lightly grease the paper. Bake for 10-12 minutes until golden browned, then remove from the oven and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!