Cream Cheese Wontons

By Cdreamgirl

Ingredients

• Dipping Sauce:
• 8 ounces, weight Cream Cheese
• 2 whole Green Onions, Light Green And Dark Green Parts, Chopped
• 1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
• 1 whole Egg
• 1/2 cup Water
• 24 whole Wonton Wrappers
• Vegetable Oil, For Frying
• 2 Tablespoons Low Sodium Soy Sauce
• 3 Tablespoons Honey
• 1 teaspoon Vinegar Or Rice Wine Vinegar
• 1/4 teaspoon Sesame Oil
• 1 Tablespoon Sriracha, Or Other Hot Sauce

Details

Servings 24
Preparation time 20mins
Cooking time 30mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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My Waffle Maker! (Winners!)

Anyway, I always break away from the co-op a little before lunch to go grab “Panda,” which my girls and I now call it since we’re on a first name basis, and one of the things we always get along with our Broccoli Beef and Beijing Beef and Kung Pao Chicken and Chow Mein Noodles is Cream Cheese Rangoon, which is basically a cream cheese mixture fried inside of wonton wrappers. It’s a delightful little treat and something we can’t get at home…

First, make the cream cheese filling, which is really simple: Into a mixer (or you can use a regular bowl and mix it by hand) add package of straight-from-the-fridge (otherwise known as cold) cream cheese…

Throw the green onions into the mixer with the cream cheese…

I squeezed in a couple of teaspoons (but wound up adding more later). Also, you can leave this out completely if you prefer just straight-up cream cheese. But, and I hate to be cliché here, but I put Sriracha in everything.

Mix it all together, scraping it a couple of times to make sure it’s all combined.

Pour it into a bowl…

And whisk it all together. This will be the glue that holds the wontons together!

You need to start heating up an inch or two of oil in a medium saucepan over medium-low heat. You don’t want the oil to get too hot, as the wonton wrappers fry (and can burn) so, so quickly. If you have an oil thermometer, shoot for 335-340—I’ve found that 350 can be too high.

Or, if you don’t have a thermometer, just heat the oil, slice a square of a wonton wrapper, and drop it into the oil. It should immediately start to gently sizzle…but if it burns or browns too quickly, you’ll know you need to back up the heat a bit.

Grab a small amount of the cream cheese mixture…

…And place it on the bottom corner of the wrapper. Then just dip your finger in the egg wash and run it all around the border of the wrapper.

Until I had a whole bunch. Each time, I covered the assembled wontons with a lightweight dishcloth to make sure they didn’t dry out.

I manage them with a spatula just a little bit to make sure they’re browning evenly.

Now, you don’t have to get in a huge hurry to serve the wontons—in fact, it’s best to wait a few minutes since the cream cheese mixture can get a little hot—so you can whip up a super easy dipping sauce in the meantime. (Or you can also crack open a jar of ready-made sauces; there are lots of them in the Asian Foods aisle of the supermarket.) I started with a little soy sauce…

Then added a good amount of honey…

Then just mix it together!

In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)

In a separate bowl, mix together the egg and water.

One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)

As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.

Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.

About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)

If you'd like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.

The one my parent’s Chinese take-out used to sell didn’t have Sriracha. We added minced imitation crab meat in it instead. We also folded it just once, triangle shaped, so it’ll have more filling in it.

I always add a can of crab meat and a little garlic to mine

We make them with a can of tuna fish, some garlic powder and a little cayenne.

I may be the only one in America who is not a cream cheese fan, but I sure do love that pretty plate you have these newest creations of yours displayed on. Love the way you put colors together to make everything look amazing, Ree.

Cheryl, I make a fried wanton with bulk sausage and a dipping sauce of orange marmalade, chinese mustard and ketchup to taste. Kind of a sweet ‘n hot sauce.

Here in theNor’ East we have Crab Rangoons,the cream cheese is beaten with a can of the shredded crabThey are folded into a triangle so you can fit more filling and you have the crunchy points that aren’t filled,serve with duk sauce

I love, love, love wontons and will definitely make these soon!

Ree, I know you make light of your escapades, but you sure do have it all together! You have inspired me to get my stuff together and do more in the kitchen. I work at a high school all day and coach two volleyball teams besides getting my daughter to her practices. I want it to slow down so that I can spend some time at home and make some of these scrumptious recipes!

I know you loathe bananas but I make it with banana and Nutella as a dessert and it it divine!

That sounds delicious. Many of the Chinese restaurants in our area make Crab Wontons and they are always in the dessert section of the buffet set up. I get a couple to enjoy with my orange slices for dessert – they have a slight sweet flavor so I have wondered if they add honey or maybe powdered sugar to the filling. Thanks for sharing your recipe.

Yummmmmmmm these are they way to my heart. Can’t wait to make them!! Thanks, Ree! =)

Oh man, my husband is in so much trouble. He loves these things and now I can make them at home!

Oh yum, Has anyone mixed Cream cheese and apricot jam and wrap and fry the same way. MMM

Yes, I bake mine and after I spray with some cooking spray, I dust with cinnamon sugar mix. Its like desert Very good.

Oh this makes me hungry, I find that the best Panda was in California, I don’t know, maybe the fresh ingredients there… we have one about 20 minutes or so from our house… though we don’t live as rural as you,,, we want to drive a bit for convenience.

I have made these for guests i added canned crab minced red pepper garlic scallion and chopped water chestnuts. I have also fill them with my egg roll filling. I fry up coleslaw mix onions garlic soy sauce a spoonful of peanut butter peppers mushroom. What ever looks good in the frig.

Love these and I also like to add some crab meat to the filling. Also, my favorite dip for these is the Chinese hot mustard that makes my eyes water with the first bite

Oh, wowsers!! I just love these! They serve these at a favorite Chinese restaurant that my husband and I go to. They are the perfect appetizer, but I could almost make a meal of ‘em along with a bowl of hot and sour soup. They are also delish dipped in seasoned rice vinegar before taking each crunchy bite! They look so easy to make at home; I like that there is such a small amount of oil to have to deal with…one of the reasons I usually avoid deep frying is the oil post-frying. Thanks, Ree, yet again!

You can also make your own wrappers… they are super-easy to do and cost less than a buck to make.

Mmmmm I love those! I have been craving them and been wanting to make them. I would just leave out the onion. Not, that I don’t like onion, just not in my WonTons. They look and sound fabulous! drool drool

Our local Chinese dive makes them with crab mixed in the cream cheese. They. Are. Delicious.

I was thinking of adding some finely diced jalapeño pepper to the mix. Maybe make it more like a jalapeño popper. Mmmmm.

I have to stop what I’m doing and go make these now.

We make the same things for my kiddos at home but add in cooked crumbled bacon and Parmesan cheese and the dip in our homemade pomegranate jelly melted down…. Sweet, salty, crispy, cheesy…yummy!!!!! My kids devour them!

We have been making these for years. Sometimes we chop up a little Imitation krab and add to the cream cheese and green onion. They are YUMMY!

Yum! I make these all the time for parties but I add in a tin of drained crab meat and a pinch of sugar and a teaspoon or so of onion and garlic powder along with the cream cheese and green onions. They are always a hit!

YUM! the only thing different I’d do is chop up some spicy boiled shrimp (cooled in fridge). Then you have a nice Shrimp Rangoon. This is one of my favorites!!

I made a similar version for a potluck a few weeks ago and they were a big hit. I tried to make it lighter and baked mine. I brushed the egg wash over the top and baked at 400 for 12 minutes. Next time I would flip and cook a bit longer until brown all over (as I did with leftovers) to be sure wonton is truly crisp.

I make these too but mine arent as pretty as yours. I have trouble with the wrapping part. We love them!

I reckon these would be great with sweet cream cheese mixed maybe with some strawberry jam? Im in the UK but when we visit Vermont there is a beautiful pastry/croissant type thing which is filled with cream cheese and strawberry. They are to die for. I reckon the same could be done with these at home.

It makes me so happy that you love PANDA as much as our family does – we are destined to be friends if we were to ever meet in the drive-thru!!!

We love these at our house! If youre feeling extra sassy add a can of imitation crab meat to your cream cheese mixture! So yummy!

I am going to try to make it today. I hope it looks half as yummy as yours do!!

You make this look so easy! I love crab rangoon! I want chinese food now too.

I am Chinese and we make these occasionally! I add imitation crab meat and a little mayo to help smooth out texture! My mom likes to add regular diced onions also

I like the addition of a little mayo. Nice touch!

These look so yummy! What’s your suggestion for adding crab? I love the crab wontons from Thai restaurants!!

I’m with the crabmeat and garlic adders up top! These look yummy tho’! Wish our Panda had a drive thru!

I love crab rangoon! However, I will never ever attempt to make them again. When I was a teenager and learning to cook, I attempted these. That was the day I learned water and hot oil do not mix and I have a few nifty scars on my arm to prove it!

I love to add fresh chopped jalapeno in with the crab and my bff bacon! We also like to dip into a hot pepper jelly warmed up for super simple dipping sauce.

We have been making these for years as another reader commented. We lightly spray and bake ours and add a little crab. I have also used laughing cow onion flavored wedges. They turn out great! Portion control too! Glad to see daily posts again!!!

I live in a small town in Oregon. My Panda Express is 50 miles away. Your recipe could save the day when I am craving! I have had them with crab meat in them, yummy stuff! Would it work to just add some in with your recipe?

They are the same thermometer. Just need something to measure the heat of the oil. Good Luck!

These sound yummy. The place where I buy mine sells them for I think $1.50 for six, and that is my fix for them. If I made these i would be tempted to eat them all!

Is there a way I could make these but bake them?? I love cream cheese wontons, and I love Panda as well

one of my favorite places!!

When I make mine I put in a can of crab meat to make them crab ragoons. Delish!!!

Those looks so good, one of my favorites and a Chinese restaurant. If I made these I would fill half the wontons up with Nutella and make that dessert.

This recipes also works fantastic for those seafood lovers by adding a can of rinsed (and well drained) crabmeat to each batch and using a spicy sweet/sour dipping sauce.

I like the shot where you are pouring the soy sauce. I can see your red-headed reflection in the bowl!

Mmmm for some reason i want to add shrimp to the mixture..never had shrimp and cream cheese before.

This is my absolute favorite thing to get a Panda Express and I must admit I make my family get two bags of them each time we go because I don’t like to share mine. I have always wanted to know how they make it, so I will be trying this recipe out this weekend! Can’t wait! Thanks so much for sharing it!!

what if you added food-processed edamame beans in the filling too?

Red, I know you think The Middle Of Nowhere is in Oklahoma, but there are lots of them around the country; mine is in Upstate South Carolina. Thank you for showing those of us who don’t have a lot of restaurant options how to make things at home. Hugs, Pretty Woman.

There good with shrimp mixed in as well!!!!

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