Cream Cheese Wonton Recipe

Soften and combine

Place softened cream cheese in a medium bowl. Use a fork or hand mixer to smooth the cream cheese until soft and lump-free (about 1 minute with a mixer).

Add shredded mozzarella, sliced green onions, granulated sugar, vanilla extract, and optional lemon zest. Fold together until uniformly combined and slightly fluffy. Taste and adjust sugar or lemon zest if desired. Transfer filling to a piping bag or a small bowl for easier assembly.

Prepare sealing paste

In a small dish combine the all-purpose flour and 2 tablespoons water to make a smooth, runny paste; this will act as glue to seal the wontons.

Lay a wonton wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1 teaspoon of the cream cheese filling in the center of the wrapper. Do not overfill — about 1 tsp yields a neat seal and crisp wrapper.

Dip your fingertip in the flour paste and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out air and sealing edges firmly. For a decorative finish, press edges with the tines of a fork or crimp with your fingers. Alternatively, bring the two opposite corners together and press to form a small purse shape. Place assembled wontons on a parchment-lined tray and cover with a lightly damp towel to keep them from drying out.

Pour vegetable oil into a medium heavy-bottomed skillet or pot to reach about 1 to 1.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wonton blister sizzles and browns in about 30 seconds.

Carefully add 6–8 wontons to the hot oil without overcrowding (work in batches). Fry for 1.5–2 minutes per side or until golden brown and crisp. Adjust heat as needed to keep oil temperature steady.

Using a slotted spoon, transfer fried wontons to a paper towel–lined baking sheet to drain. Repeat with remaining wontons. If desired, keep cooked wontons warm in a 200°F (95°C) oven for up to 15 minutes while finishing remaining batches.

While wontons fry, make the dipping sauce: combine apricot jam and 2 tablespoons water in a small saucepan. Warm over low heat, stirring until the jam melts into a smooth glaze. Add lime or lemon juice, stir, then remove from heat and transfer to a small serving bowl.

Arrange warm cream cheese wontons on a serving platter. Dust lightly with powdered sugar if serving as a sweet appetizer or dessert, and garnish with fresh mint leaves. Serve with the warm apricot dipping sauce on the side.

Serve immediately while wontons are crisp. Leftovers can be refrigerated in an airtight container for up to 2 days; re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.