E Crispy Cream Cheese Wonton (6) Recipe

Soften the cream cheese: leave at room temperature for 20–30 minutes until easily spreadable, or microwave in 5–7 second bursts until slightly softened (do not melt).

In a medium bowl, combine the softened cream cheese, finely chopped green onions, sugar, vanilla extract, and a pinch of salt. Mix thoroughly until smooth and homogenous. Taste and adjust salt or sugar as desired.

Portion the filling into 12 even portions (about 2/3 to 3/4 tablespoon each). To make even portions, use a small cookie scoop or measuring spoon.

Prepare the cornstarch slurry by mixing 2 tsp cornstarch with 2 tsp water until smooth. This will act as the glue for sealing wrappers.

Lay a wonton wrapper on a clean, dry surface. If using square wrappers, keep them as-is or cut rounds if desired — recipe assumes 12 wrappers for 6 finished items (2 wrappers per filled pocket).

Place one portion of filling in the center of a wrapper. Lightly brush the edges of the wrapper with the cornstarch slurry.

Fold the wrapper over the filling to create a half-moon or triangle (or fold two wrappers together for a thicker pocket). Press gently to remove excess air, and firmly seal the edges. If using two wrappers, make sure edges are sealed all around to prevent leakage during frying.

Repeat with remaining wrappers and filling. Place assembled wontons on a tray lined with parchment to prevent sticking. Refrigerate for 10–15 minutes to firm up before frying (this helps them hold shape).

Make a light batter by mixing 1 tbsp all-purpose flour with 2 tbsp cold water in a shallow dish until smooth. The batter should be thin — a few seconds of whisking should do. Place panko breadcrumbs (if using) in a separate shallow dish.

Heat about 1 cup neutral oil in a small saucepan or skillet over medium heat. You want the oil temperature around 350°F (175°C) for deep/shallow frying. If you don’t have a thermometer, test by dropping a small dab of batter — it should sizzle and float immediately.

One at a time, lightly dip each sealed wonton into the thin flour batter, letting excess drip off for 1–2 seconds. For an extra-crispy finish, immediately press or roll the battered wonton in panko breadcrumbs to coat. If not using panko, the batter alone gives a delicate crisp.

Carefully place 2–3 wontons into the hot oil (do not overcrowd). Fry for about 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Total fry time will depend on size and oil temperature. The filling is already cooked/ready — you are crisping the wrapper and heating through.

Use a slotted spoon to transfer fried wontons to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Transfer wontons to a serving plate. Lightly dust with powdered sugar if you want a sweet contrast (optional) and squeeze a little lemon or lime over them for brightness, or serve with sweet chili sauce or honey on the side for dipping.

Serve immediately while hot and crispy. These are intended as 6 hot appetizers (makes 6 larger or 12 smaller wontons depending on how you portion).