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Cheese Wontons Recipe

Name: Ni's Asian Bistro & Sushi Bars Cheese Wontons Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 oz cream cheese (room temperature); 1 cup mozzarella, finely shredded; 1 tbs parmesan, finely grated; 2 tbsp green onions, finely chopped; 1 tsp garlic, minced; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp black pepper; 1 tsp red pepper flakes; 36 pieces wonton wrappers (square); 1 tbs water (for sealing); 1 tsp cornstarch (light dusting, optional); 2 cups neutral oil for frying (canola or vegetable); 1 tbs nonstick cooking spray (if baking); 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp sesame oil; 1 tsp chili garlic sauce; 1 tbsp green onion, thinly sliced

Inspired by Ni's Asian Bistro & Sushi Bar

Time45m

Serves6

Make Cheese Wontons Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wonton filling

8 oz cream cheese (room temperature)

1 cup mozzarella, finely shredded

1 tbs parmesan, finely grated

2 tbsp green onions, finely chopped

1 tsp Garlic, minced

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp black pepper

1 tsp Red pepper flakes

Wrappers & assembly

36 pieces wonton wrappers (square)

1 tbs water (for sealing)

1 tsp cornstarch (light dusting, optional)

Cooking (frying) or baking

2 cups neutral oil for frying (canola or vegetable)

1 tbs nonstick cooking spray (if baking)

Dipping sauce (optional)

3 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp chili garlic sauce

1 tbsp green onion, thinly sliced

Method

Wonton filling

Mix the filling

In a medium bowl, combine the room-temperature cream cheese, shredded mozzarella, grated parmesan, finely chopped green onions, minced garlic, soy sauce, sesame oil, black pepper, and red pepper flakes. Mix thoroughly with a spatula until evenly combined and smooth. Taste and adjust seasoning (add a pinch more salt or pepper if desired).

Cover the filling and refrigerate for at least 15 minutes to firm up slightly — this makes filling the wrappers easier.

Wrappers & assembly

Prepare a clean work surface and a small bowl of water for sealing. If the filling seems wet, dust a small amount of cornstarch over it and mix to tighten the texture.

Lay out one wonton wrapper square on the work surface with a corner facing you (diamond shape). Place about 1 teaspoon of the cheese filling in the center of the wrapper. Avoid overfilling.

Dip your finger in the bowl of water and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges firmly.

For a classic wonton shape: bring the two bottom corners of the triangle together, overlap slightly, and press to seal (you can add a dab of water if needed). Alternatively, leave as triangles or cup-shape depending on preference.

Place assembled wontons on a parchment-lined tray in a single layer. Repeat until all filling and wrappers are used. You should make about 36 wontons.

Cooking (frying) or baking

Deep-frying method (recommended for crispiness)

Pour oil into a deep pot or medium skillet to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small cube of bread sizzles and browns in 20–30 seconds.

Working in batches (do not overcrowd), carefully add 6–8 wontons to the hot oil. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes total. Use a slotted spoon to transfer cooked wontons to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing the rest.

Baking method (lighter)

Preheat the oven to 425°F (220°C). Lightly spray a baking sheet with nonstick spray. Arrange wontons in a single layer, spacing them apart. Lightly spray or brush the tops with oil.

Bake for 10–12 minutes, turning once halfway through, until golden and crisp. Baking time can vary with oven and wrapper thickness — watch carefully to avoid burning.

Dipping sauce (optional)

While wontons cook, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce in a small bowl. Stir in thinly sliced green onion. Taste and adjust sweetness or heat. Serve alongside hot wontons.

To serve

Arrange wontons on a serving platter. Serve immediately with the dipping sauce. Leftover cooked wontons can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.