If you’re looking for an easy, homemade cream cheese wontons recipe, you’ve just found it! With only three ingredients, these tasty appetizers found in Chinese restaurants (also known as “Cream Cheese Rangoons”) are super simple to make yourself!
There’s just something magical about a crunchy wonton wrapper surrounding soft, melty cream cheese. The contrasting textures and mild flavor of these Cream Cheese Wontons make them the perfect side dish to more flavorful Chinese fare, like my Chinese Pork Loin with Honey Garlic Sauce.
Today’s Freebie!
What are Cream Cheese Wontons Made of?
My easy cream cheese wontons recipe has just three ingredients:
- Wonton wrappers
- Cream cheese
- Green onions
If you have people who don’t like green onions, you are free to leave them out. I love the extra flavor and crunch they provide!
Where did Cream Cheese Wontons Originate?
Cream Cheese Wontons and Crab Rangoons are often spoken of interchangeably. The only real difference is that Cream Cheese Wontons don’t have crab in them.
From my research on the internet, Cream Cheese Wontons (and Crab Rangoons) are actually not Chinese. China (and other Asian countries, like Japan) don’t use very many milk products like cream cheese.
While wonton wrappers are from the Canton region of China, it is supposed that the Crab Rangoon was invented by a guy named Victor Bergeron for his tiki-themed restaurants. (Although he claimed the dish was from Burma/Thailand and named after its capital city, “Rangoon.”)
Honestly, I don’t really care where they came from. I just care that they’re delicious!
How to Make and Fold Cream Cheese Wontons
I’ve got step-by-step pictures to show you how to make the filling for the wontons and how to fold and fry them.
First, you’re going to lay out 30 wonton wrappers on a large cutting board or clean counter. (You may not be able to lay them all out at the same time. That’s o.k.)
My wonton wrappers were a little wrinkly. No worries! The wrinkles fall right out in the hot oil!
Now you’re going to mix eight ounces of softened cream cheese with two chopped green onions in a small mixing bowl. (Sometimes I also add some garlic powder for extra flavor.)
Use a teaspoon to scoop up the cream cheese filling and put it in the center of the wonton wrapper. Repeat until all the filling has been used up.
You can use more or less filling, according to your desires. I used about a teaspoon of the cream cheese mixture. Just don’t over-fill the wontons, or the filling may leak when you’re frying them.
Just use your finger to help slide the cream cheese/green onion mixture off the spoon and onto your wonton wrapper.
In a separate small bowl, add a little bit of water. Set it near your working station. Dip your index finger into the water and brush it along all the edges of the wrapper.
Please excuse my wrinkly fingers.
Now fold wonton in half, bringing opposite corners together, and press the sides together to seal.
It’s o.k. to squish the filling down a little to make the sides come together better.
Voila. Now that your cream cheese wonton is filled and sealed, it is time to fry.
Cover your uncooked wontons with a damp paper towel to keep them from drying out before they are fried.
Ready-to-fry cream cheese wonton.
I like to use an electric skillet to fry my cream cheese wontons. It has high sides, and I can easily control the temperature of the oil.
If you don’t have an electric skillet yet, I highly recommend the Presto 16-inch Foldaway Skillet! (Or, you can use a deep fryer if you have one).
You’ll want to fill your electric skillet or high-sided frying pan with about an inch to two inches of oil. Heat oil to 375 degrees.
Add the wontons in small batches, (about four to six at a time) to the hot oil, and fry on one side until you can see the edges begin to brown. This will take about one minute.
Using long-handled tongs, flip each wonton and allow to cook for about another minute, until golden brown and crispy on the other side.
Remove the wontons and place them on a paper towel-lined plate or baking sheet.
Serve right away with sweet Asian Sweet Chili Sauce. (We like the Mae Ploy brand). Or, you can dip them in reduced-sodium soy sauce.
There are also lots of other fun sauces you can find at Asian markets to try with your homemade cream cheese wontons, egg rolls, and other Asian dishes!
For more perfect appetizer recipes, be sure to visit my page!
Today’s Freebie!
Yield: 30 Cream Cheese Wontons
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Easy homemade cream cheese wontons with just three ingredients! The perfect side dish to any Chinese meal!
Ingredients
- 30 square wonton wrappers
- 8 ounces cream cheese, softened
- 2 green onions, chopped
Instructions
- Mix your 8 ounces of softened cream cheese and chopped green onion in a small mixing bowl. Set aside.
- Lay out 30 wonton wrappers.
- Use a teaspoon to scoop the cream cheese mixture and place in the center of each wonton. (Use about one teaspoon of filling).
- Dip your finger into a small bowl of water and moisten the edges of each wonton wrapper. (Just do one at a time, or the edges will dry out before you can fold all of the wontons).
- Fold each wrapper in half, corner to corner, and press the sides to seal.
- Fry the wontons in one inch of 375-degree-F. oil. Fry 4-6 at a time.
- Fry for about one minute, until the edges start to brown. Then use tongs to flip each wonton over and fry about another minute until golden brown.
- Serve immediately with sweet chili dipping sauce.
Notes
Scroll up for step-by-step instructions and pictures!
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 70mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g
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