Fried Cheese Wonton Recipe

Name: Japan Japanese & Chinese Diners Fried Cheese Wonton Recipe
Cook time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 8 pieces round or square wonton wrappers; 4 tbs cream cheese (full-fat); 2 tbs mozzarella cheese, shredded; 1 tsp parmesan cheese, finely grated; 1 tsp green onion, finely minced; 0.5 tsp garlic, minced; 0.25 tsp soy sauce; 1 pinch white pepper (or black), ground; 1 cups vegetable oil (for deep frying); 2 tsp water (for sealing wrappers); 1 tsp cornstarch (optional — for dusting); 0.25 cups sweet chili sauce; 1 tsp soy sauce; 0.5 tsp rice vinegar; 0.25 tsp sesame oil; 0.25 tsp sesame seeds (optional)

Inspired by Japan Japanese & Chinese Diner

Time25m

Serves8

8 pieces.

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Ingredients

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Wonton wrappers & cheese filling

8 pieces round or square wonton wrappers

4 tbs cream cheese (full-fat)

2 tbs Mozzarella cheese, shredded

1 tsp parmesan cheese, finely grated

1 tsp green onion, finely minced

1/2 tsp Garlic, minced

1/4 tsp Aged soy sauce

1 pinch white pepper (or black), ground

Assembly & frying

1 cups vegetable oil (for deep frying)

2 tsp water (for sealing wrappers)

1 tsp cornstarch (optional — for dusting)

Dipping sauce (optional)

1/4 cups sweet chili sauce

1 tsp Aged soy sauce

1/2 tsp Rice vinegar

1/4 tsp Toasted sesame oil

1/4 tsp Sesame seeds (optional)

Method

Wonton wrappers & cheese filling

Make the filling

In a small bowl, combine the cream cheese, shredded mozzarella, grated parmesan, minced garlic, finely minced green onion, 1/4 tsp soy sauce, and a pinch of white pepper. Mix until smooth and evenly incorporated. Taste and adjust seasoning; keep mixture slightly firm so it holds shape.

Portion filling

Spoon approximately 1 level teaspoon of the cheese mixture into the center of each wonton wrapper (you will use 8 wrappers). Avoid overfilling — leave a clean edge for sealing. If filling is very soft, refrigerate for 10 minutes to firm up.

Assembly & frying

Seal the wontons

Lightly moisten the edges of each wonton wrapper with water using your fingertip or a small brush (about 1/4 teaspoon of water per edge). Fold the wrapper over the filling to form the desired shape: for triangles, fold in half and press out air; for purses, bring corners together and pinch. Press edges firmly to ensure a tight seal. If desired, dust the exterior lightly with 1 tsp cornstarch to reduce slipping while frying.

Heat the oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet or small saucepan; the oil should be about 1/2 to 1 inch deep to allow frying the wontons without submerging completely. Heat oil over medium heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and rises immediately. If you don't have a thermometer, test by dropping a small corner of wrapper — it should bubble steadily and turn golden in 10–15 seconds.

Fry the wontons

Fry the wontons in batches so they do not overcrowd the pan (2–4 at a time depending on pan size). Carefully lower each sealed wonton into the hot oil using tongs or a slotted spoon. Fry for about 1.5–2 minutes per side, turning once, until they are golden brown and crisp. Total frying time should be 3–4 minutes per wonton depending on size and oil temperature.

Drain

Use a slotted spoon to remove the wontons and transfer them to a plate lined with paper towels to drain excess oil for 1–2 minutes. Let rest 1 minute so the filling sets slightly; they will be very hot inside.

Serve

Arrange 8 wontons on a serving plate. Serve hot with the dipping sauce (see next section).

Dipping sauce (optional)

Whisk together 1/4 cup sweet chili sauce, 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/4 tsp sesame oil in a small bowl. Taste and adjust balance: more vinegar for tang, more chili for heat. Sprinkle 1/4 tsp sesame seeds on top if using. Serve alongside the hot wontons.