Homemade Cream Cheese Wontons
- Brianne Thomas
- 33 minutes ago
- 5 min read
Homemade wonton dough filled with a delicious cream cheese filling and then fried to crispy perfection. Serve these tasty bites as an appetizer or alongside your favorite Asian-inspired dishes!
Imagine indulging in your favorite take-out dishes right in the comfort of your home, where every bite bursts with freshness and flavor. With just a handful of basic ingredients, you have the power to craft mouthwatering homemade alternatives. Why settle for mediocre when you can whip up a delicious, homemade version that leaves takeout in the dust?!
Why You’ll Love These Homemade Cream Cheese Wontons
Budget Friendly. This homemade version can be made for just pennies on the dollar compared to take-out.
Healthier Option. This recipe is made with simple ingredients, and they can be baked, which saves a lot of calories!
Make Ahead. This recipe can be made in advance, separately, or entirely, making them perfect for parties.
What to Serve with Homemade Cream Cheese Wontons
These delicious, crispy bites are perfect on their own or as an appetizer to other Asian-inspired favorites like Sweet and Spicy Orange Chicken or Homemade Vegetable Egg Rolls.
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Helpful Tips
Uniform Thickness: Ensure your dough is rolled out to an even thickness for consistent cooking results.
Storage: If not using immediately, layer wonton wrappers with parchment paper and store them in an airtight container in the refrigerator for up to 2 days.
Freeze for Later: For longer storage, freeze the wrappers. Place parchment paper between each wrapper to prevent sticking and store them in a freezer-safe bag.
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Ingredients
Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/3 to 1/2 cup water (as needed)
Filling:
Homemade Wonton Wrappers, approximately 20-22
8 oz cream cheese, softened
2 Tablespoons Sriracha Sauce (optional)
1 Tablespoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup green onions, finely chopped
Vegetable oil, for frying
3 Tablespoons Water
Directions
Dough
In a large mixing bowl, combine the all-purpose flour and salt. Stir well to ensure the salt is evenly distributed throughout the flour.
In a small bowl, lightly beat the egg. This will make it easier to mix into the flour.
Make a well in the center of the flour mixture. Pour the beaten egg into the well.
Start by adding 1/3 cup of water to the flour and egg mixture. Using your hands or a wooden spoon, gently combine the ingredients until a dough begins to form. If the dough feels too dry, add more water, one tablespoon at a time, until the dough holds together.
Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. This process helps develop the gluten, giving your wonton wrappers their characteristic chewy texture.
Wrap the kneaded dough in plastic wrap or place it in a bowl covered with a damp cloth. Allow it to rest at room temperature for at least 30 minutes. Resting the dough relaxes the gluten, making it easier to roll out.
After resting, divide the dough into quarters. Work with one piece at a time, keeping the remaining pieces covered to prevent them from drying out.
Roll each piece of dough into a thin sheet, aiming for a thickness of about 1/16 inch. You want about a 3 ½ inch square. You can use a rolling pin or a pasta machine for this step.
Using a sharp knife or a pastry cutter, cut the dough into squares, typically about 3-4 inches on each side.
Filling
In a medium bowl, combine the 8 ounces of softened cream cheese, 2 Tablespoons of Sriracha, 1 Tablespoon of sugar, ½ teaspoon of garlic powder, and 1/4 teaspoon of salt. Mix well until smooth and creamy.
Stir in the ¼ cup chopped green onions, mixing until evenly distributed throughout the cream cheese mixture.
Lay a wonton wrapper flat on a clean, dry surface. Place about 1 teaspoon of the cream cheese filling in the center of the wrapper.
Dip your finger in water and moisten the edges of the wonton wrapper.
Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. Make sure there are no air bubbles.
To create a more decorative shape, bring the two outer corners of the triangle towards each other and press together to seal.
Repeat with the remaining wonton wrappers and filling.
Cooking Directions
Heat approximately 3-4 inches of vegetable oil in a heavy-bottomed Dutch oven or fryer over medium-high heat until it reaches 350°F.
Carefully add a few wontons to the hot oil, being careful not to overcrowd the pan.
Fry the wontons for 2-3 minutes or until they're golden brown and crispy, turning occasionally to ensure even cooking.
Remove the wontons with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
How to Bake Homemade Cream Cheese Wontons
Prepare as directed. Bake in a preheated oven at 400°F for approximately 10-12 minutes or until golden brown.
How to Store Homemade Cream Cheese Wontons
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
How to Freeze Homemade Cream Cheese Wontons
Prepare as directed but do not cook. Place wontons onto a baking sheet lined with parchment paper. Flash freeze for approximately 1 hour. Place the frozen wontons into a freezer-safe container or storage bag. Wontons can be stored in the freezer for up to 3 months.
When ready to prepare, work in small batches and place frozen wontons directly into hot oil. Fry the wontons for approximately 3-4 minutes or until they are golden brown and crispy.
If the frozen wontons were previously cooked, reheat them in a preheated oven at 400°F for approximately 10-12 minutes or until golden brown, or in an air fryer at 300℉ for about 10 minutes, or until heated through.
If you enjoyed this Homemade Cream Cheese Wonton recipe, let us know in the comments below, and don’t forget to click that heart icon at the bottom of your screen!
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