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Cheese wontons are my go—to appetizer any time friends or family drop by and I need something delicious in a hurry. Their creamy filling and crispy edges make them completely irresistible. These little golden bites get devoured faster than I can fry them, and they are shockingly easy to make at home.
The first time I pulled out a plate of these cheese wontons at a neighborhood potluck, I barely got to taste one before they were gone. Since then, they have been my signature party dish and everyone looks forward to them.
Ingredients
- Cream cheese: Eight ounces softened gives the filling its creamy body and melts just right. You want it smooth so bring it to room temperature ahead of time
- Chopped scallions: Two tablespoons for fresh flavor and a bit of crunch. Use bright green fresh scallions for the best taste
- Soy sauce: One teaspoon adds that subtle savory depth. Look for naturally brewed soy sauce for richer umami
- Garlic powder: One teaspoon gives mellow garlicky warmth. Double check the powder is fresh with no clumps
- Sugar: One quarter teaspoon balances all the flavors and keeps the filling mellow
- Wonton wrappers: Twenty four count. Look for these in the produce section they should be soft and pliable
- Vegetable oil: Plenty for frying. The oil should be fresh and neutral like canola or peanut for crisp results
- Water: For sealing wrappers. Room temperature works best for easy handling
Step-by-Step Instructions
- Prepare the Filling:
- In a medium bowl mix the cream cheese with chopped scallions soy sauce garlic powder and sugar. Stir until everything is completely smooth and combined. The mixture should be fluffy and well blended because this ensures even flavor in every bite
- Shape the Wontons:
- Place a wonton wrapper on a clean flat surface like a cutting board. Add a generous teaspoon of the cream cheese filling to the exact center of the wrapper. Try not to overfill or they can burst as they fry
- Seal the Edges:
- Dip a finger into water and trace around the entire edge of the wonton wrapper. The water will help glue the dough together. Fold the wrapper in half corner to corner to make a triangle shape
- Press and Seal:
- Gently press the filled wonton from the center outward to remove any air pockets. These can cause bursting during frying. Press all edges firmly to make a tight seal. Run your finger along the seams if needed
- Repeat the Process:
- Continue filling and sealing the remaining wonton wrappers. Until you run out of filling or wrappers arrange finished wontons on a tray covered with a clean towel so they do not dry out
- Heat the Oil:
- Pour vegetable oil into a large skillet or deep fryer so that it is about two inches deep. Heat the oil to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Use a thermometer for best results
- Fry the Wontons:
- Add wontons a few at a time so you do not overcrowd the pan. Fry each batch for three to four minutes per side turning once with tongs until they are golden and evenly crispy
- Drain and Serve:
- Use a slotted spoon to remove the fried wontons. Drain on paper towels to keep them crisp. Serve immediately while hot with your favorite dipping sauce like sweet chili or soy sauce
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Scallions truly make the filling feel fresh and light. I once swapped out the scallions for finely chopped chives in a pinch and my family still talks about how tasty those turned out. We now switch it up every other time for fun
Storage Tips
If you have extra fried wontons store them in an airtight container in the refrigerator for up to two days. To reheat lay them in a single layer on a baking sheet pop them in a hot oven until warmed through and crisp again around seven minutes at three hundred seventy five degrees Fahrenheit. This brings back the crunch perfectly. Avoid microwaving since it will soften them
Ingredient Substitutions
You can swap chives or finely diced red onion for scallions. Try seasoned vegan cream cheese for a dairyfree version. Gluten free wonton wrappers are available at specialty stores for allergies. If you want more spice mix in a dash of sriracha to the cream cheese mixture for a little heat
Serving Suggestions
Serve these cheese wontons with a side of sweet chili sauce plum sauce or just plain soy sauce. They pair beautifully alongside other Asianinspired appetizers like crispy spring rolls or dumplings. For a lighter spin serve with a crunchy cucumber salad
Cultural and Historical Context
Wontons have long histories in Chinese cuisine originally eaten in soups. This American takeout style cheese wonton is an adaptation often called crab rangoon when made with crab. The cheese filling speaks to fusion food trends blending traditional wonton wrappers with an American cream cheese filling for an irresistible party snack
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Cheese wontons are a dish to turn to when you want comfort in bite size form. I love improvising with fillings or switching up the dipping sauces. Sometimes my family gathers in the kitchen to fold up a big batch together and it turns a simple appetizer into a shared memory
Frequently Asked Questions
- → What kind of cheese is best for these wontons?
Softened cream cheese lends a smooth, tangy texture that melts beautifully during frying.
- → How can I make sure the wontons are sealed properly?
Wet the edges with water before folding and press firmly to avoid any filling leaks during frying.
- → Can these wontons be baked instead of fried?
Yes, brush with oil and bake at 400°F until golden and crisp for a lighter alternative.
- → What dipping sauces pair well with them?
Sweet chili, soy ginger, or classic sweet and sour sauces complement the savory filling nicely.
- → Can I prepare them ahead of time?
Shape the wontons ahead and refrigerate; fry just before serving to maintain crispness.