These cream cheese wontons are easy to make at home and much better than any takeout appetizer at a restaurant! My Rangoon-style fried dumplings are filled with savory cream cheese filling, sealed in wonton wrappers, and perfectly fried! It's the perfect appetizer to prepare when you are craving Asian food!
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Instructions
Preheat the oil in your fryer or in a large/deep frying pan or Dutch oven until it reaches 350°F (175°C).
In a medium-sized 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 it into a sweet sauce).
Place wontons out in a single layer on a clean working surface. Fill each wonton wrapper with roughly 1- 1 ½ 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 ½ inch border along two of the connected 'L shape' wonton sides. Fold the top half of the wonton over the filling and seal it 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 frying, and serve with tasty sweet and sour sauce.
To Bake Your Wontons
Preheat your oven to 400°F (205°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.
Notes
Use good quality cream cheese for this recipe since it's the main ingredient. Philadelphia cream cheese is a popular brand that is readily available in grocery stores.
Make sure to avoid overfilling the wontons. If you overstuff them, they might burst open when frying or baking.
When frying, it's really important to drain the excess oil by using a slotted spoon to transfer them to a plate lined with paper towels. This will help keep the wontons crispy.