Cream Cheese Wonton (8) Recipe

Prepare filling

Place softened cream cheese in a medium bowl. Add finely chopped scallions, soy sauce, sesame oil, sugar, and black pepper. If using seafood, fold in finely diced cooked shrimp or imitation crab. Mix until smooth and fully combined. Taste and adjust seasoning (add small pinch of salt only if needed). Transfer filling to a piping bag or cover bowl and refrigerate for 10–15 minutes to firm up slightly (this makes filling easier to handle).

If the cream cheese is very soft and sticky, dust the work surface lightly with cornstarch and stir cornstarch (up to 1 tsp) into the filling to reduce stickiness, keeping the mixture spreadable but not runny.

Fill wrappers

Arrange wonton wrappers on a clean, dry surface. Lightly brush the edges of each wrapper with cold water (about 1/4 tsp per wrapper). Place about 1 rounded teaspoon (roughly 8–10 g) of the cream cheese mixture in the center of each wrapper. Do not overfill; leave room at the edges for sealing.

Seal and shape

For square wrappers: fold diagonally to form a triangle and press out air. Bring the two long corners of the triangle together, overlap slightly and press to seal, creating the classic 'purse' or 'wonton flower' shape. For round wrappers: bring the edges up around the filling and pinch to seal at the top, twisting slightly to secure. Ensure all seams are tightly sealed so no filling leaks during frying. Place finished wontons on a tray lined with parchment and cover lightly with a damp towel to prevent drying.

Shallow-fry method (crispy exterior)

Pour about 1/4 to 1/3 inch of vegetable oil into a large skillet and heat over medium-high until shimmering and a small piece of wrapper sizzles (about 350°F / 175°C). Add wontons in a single layer without overcrowding—work in batches if necessary (about 6–8 at a time). Fry 1–1.5 minutes per side, turning once, until golden brown and crisp. Remove to a paper-towel-lined plate to drain. Replenish oil temperature between batches if it drops.

Alternative: Deep-fry (optional)

If using a deep pot with more oil, heat oil to 350°F (175°C) and fry wontons 1–1.5 minutes until golden, turning if needed. Drain on paper towels.

Alternative: Bake (oil-light option)

Preheat oven to 400°F (200°C). Place assembled wontons on a baking sheet lined with parchment. Lightly brush or spray each wonton with oil. Bake 10–12 minutes until golden and crisp, turning once at 6 minutes for even color.

Combine sweet chili sauce, soy sauce, and rice vinegar in a small bowl. Taste and adjust balance—add more chili sauce for sweetness or more vinegar for tang. Sprinkle toasted sesame seeds on top if using.

Serve 3–4 cream cheese wontons per person as an appetizer while hot and crisp with the dipping sauce on the side.