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!
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 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 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.