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Ingredients
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Wonton wrappers & assembly
Cooking & finishing
Method
Wonton wrappers & assembly
- 1
Prepare filling
In a medium bowl, combine 200 g cream cheese (softened), 100 g shredded mozzarella, 2 finely chopped green onion, and 1 minced garlic clove. Season with 1 tsp salt and 1 tsp black pepper. Mix thoroughly until smooth and evenly combined. Taste and adjust seasoning if needed.
- 2
Set up assembly station
Lay out wonton wrappers in a single layer on a clean dry surface or tray dusted lightly with flour or cornstarch to prevent sticking. Keep a small bowl of 30 ml water nearby to seal wrappers.
- 3
Fill wontons
Place about 1 heaped teaspoon (≈10 g) of the cheese filling in the center of each wonton wrapper. Be careful not to overfill—leave room at the edges for sealing.
- 4
Seal (triangle or purse)
For square wrappers: brush edges lightly with water, fold diagonally to form a triangle, press out air, then bring the two corner points together and press to seal (purse shape). For round wrappers: brush edge with water, fold over to form a half-moon and press to seal, or pleat to create a small dumpling. Ensure all edges are tightly sealed to prevent leaking.
Cooking & finishing
- 5
Option A — Pan-fry (crispy bottom)
Heat a nonstick skillet over medium heat and add 30–40 ml vegetable oil. When the oil is shimmering, arrange assembled wontons in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes until the bottoms are golden brown. Carefully add 40 ml water to the skillet (watch for splatter), cover immediately, and steam for 2–3 minutes until wrappers are translucent and filling is heated through. Remove lid and let excess moisture evaporate; if desired, add 15 g butter and 5 ml sesame oil, swirling to glaze the wontons. Transfer to a paper towel-lined plate to drain briefly.
- 6
- 7
Serve
Arrange wontons on a serving plate. Serve hot with small bowls of soy sauce and chili oil or sweet chili sauce for dipping. Garnish with extra chopped green onion if desired.