Crispy Cream Cheese Wontons Recipe

Place the softened cream cheese in a medium mixing bowl. Beat with a fork or small whisk until smooth and slightly fluffy.

Add the finely chopped crab, chopped green onions, soy sauce, sesame oil, Worcestershire sauce, minced garlic, salt, black pepper, and sriracha (if using). Mix thoroughly until evenly combined. Taste and adjust seasoning (a touch more soy or salt if needed). The filling should hold together but remain soft.

Prepare a clean work surface and lay out wonton wrappers in a single layer. If wrappers are slightly dry, cover unused stacks with a damp kitchen towel to prevent drying out.

Spoon about 1 teaspoon of the cream cheese–crab mixture into the center of each wonton wrapper. Avoid overfilling to ensure proper sealing and even frying/baking.

Mix the beaten egg with 1 tablespoon water to make an egg wash. Using your finger or a small brush, lightly moisten the edges of the wonton wrapper with the egg wash (or water for a simpler seal).

Fold the wrapper over the filling to form a triangle (for square wrappers): press out any air around the filling and seal edges firmly. For a more decorative shape, bring two opposite corners together and press to seal, creating a small purse. Ensure all seams are tightly sealed to prevent leaking during frying.

If wrappers are sticky during assembly, dust lightly with cornstarch on the work surface and on your hands; this helps prevent sticking without drying the wrappers.

Place assembled wontons on a parchment-lined baking sheet in a single layer until ready to cook.

Deep-frying (recommended for crispiest results)

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 3–4 cups depending on pot size). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper: it should sizzle and become golden in ~30–45 seconds.

Fry wontons in small batches (6–8 at a time, depending on pot size) for 1.5–2.5 minutes, turning once with a slotted spoon, until evenly golden brown and crisp. Avoid overcrowding the oil which will lower the temperature and make them greasy.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if making large batches.

Baking (lighter option)

Preheat oven to 400°F (200°C). Lightly spray the assembled wontons with nonstick cooking spray or brush with a little oil and place on a parchment-lined baking sheet. Bake for 10–14 minutes, flipping halfway through, until golden brown and crisp. Note: baking yields a less uniformly bubbly crust than frying but still tasty.

Alternatively, for an extra crispy baked result, brush both sides lightly with oil and bake at 425°F (220°C) for 8–10 minutes, watching closely to prevent burning.

Whisk together sweet chili sauce, soy sauce, and rice vinegar in a small bowl. Sprinkle sesame seeds on top if desired. Serve sauce warm or at room temperature alongside the crispy wontons.

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