Cream Cheese Wonton (6) Recipe

Place the room-temperature cream cheese in a medium mixing bowl. Use a fork or small whisk to smooth it until creamy and lump-free.

Add the finely chopped green onions, minced garlic, soy sauce, sesame oil, and ground white pepper. If using chopped cooked shrimp or imitation crab, fold it in now. Mix thoroughly until evenly combined.

Taste a small amount and adjust seasoning: add an extra 1/4 tsp soy sauce or a pinch of salt if needed. Keep the filling chilled if not assembling immediately.

Prepare a clean work surface and lay out 6–8 wonton wrappers at a time, keeping the rest covered with a damp towel to prevent drying.

Brush or dab a small amount of beaten egg (or water) around the edges of one wonton wrapper to act as glue.

Filling each wrapper

Place about 1 teaspoon of the cream cheese filling in the center of the wrapper. Be careful not to overfill — about a small pea-sized mound or 1 tsp is enough.

Fold the wrapper into a triangle by bringing one corner over to the opposite corner and press the edges firmly to seal, ensuring no air pockets remain. If you prefer the classic purse shape, bring the two opposite corners of the triangle together and press with a dab of egg to hold them (creating a small peaked wonton).

Place finished wontons on a baking sheet dusted lightly with cornstarch or lined with parchment, spacing them so they don't stick. Repeat until all wrappers are filled. Cover with a damp towel if there will be any wait before cooking.

For deep-frying: In a medium heavy-bottomed skillet or saucepan, heat about 1 to 1 1/2 inches of vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in; it should sizzle and brown slowly.

Fry wontons in small batches (4–6 at a time depending on pan size) until golden brown and crisp, about 2 to 3 minutes, turning once with a slotted spoon. Do not overcrowd the pan to maintain oil temperature.

Using a slotted spoon, transfer fried wontons to a paper towel-lined plate to drain excess oil.

For shallow-frying (less oil): Heat about 1/4 inch of oil in a skillet over medium-high heat. Add wontons seam-side down and cook 1.5–2 minutes per side until golden and crisp; flip carefully so they brown evenly. Drain on paper towels.

For baking (lower-fat option): Preheat the oven to 400°F (200°C). Lightly spray or brush both sides of the wontons with oil and place on a parchment-lined baking sheet. Bake 8–12 minutes, flipping halfway, until golden and crisp. Baking yields less bubbly texture than frying but is still delicious.

Warm the sweet chili or plum sauce in a small bowl if desired. Arrange 6 wontons on a serving plate, garnish with chopped cilantro or sliced green onions, and serve immediately with dipping sauce on the side.