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Cream Cheese Wontons


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Cream Cheese Wontons 0 Picture


  • 3 TBSP honey
  • 2 TBSP low-sodium soy sauce
  • 1 TBSP Sriracha or other hot sauce
  • 1 tsp vinegar or rice wine vinegar
  • 1/4 tsp sesame oil
  • 8 oz cream cheese
  • 1 TBSP Sriracha or other hot sauce
  • 2 green onions, chopped
  • 1 egg
  • 24 wonton wrappers
  • Vegetable oil, for frying


Preparation time 20mins
Cooking time 30mins


Step 1

Dipping sauce: Mix together all ingredients in a small bowl and set aside.
Wontons: In a bowl of a mixer, mix together the cream cheese, Sriracha and green onions til totally combined. In a separate bowl, mix together the egg and 1/2 cup water.
One at a time, assemble the wontons: place approximately 1/2 tsp of the cream cheese mixture on one 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 2 ends and use the egg wash to stick the together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, plae the assemblerd wontons under a light towel to keep them from drying out.
Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet til a deep-fry thermometer registers just under 350.
In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping them carefully midway through to make sure they brown evenly. Remove and drain the wontons on a paper towel. Repeat with the remaining batches.
It is best to wait 5 to 10 minutes to serve the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.


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