Cheese Wonton Recipe

Soften the cream cheese: leave at room temperature for 20–30 minutes or microwave in a microwave-safe bowl on medium power for 10–15 seconds until just soft but not melted.

Prepare crab and scallions: finely chop the imitation crab sticks or crab meat into small pieces (2–3 mm). Thinly slice the green onions, using both white and green parts.

Combine filling: in a medium bowl, add the softened cream cheese, chopped crab, and sliced green onions. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, 1 teaspoon white pepper, and 1/4 teaspoon salt. Mix thoroughly with a rubber spatula until smooth and evenly combined. Taste and adjust seasoning — mixture should be lightly savory with a hint of sweetness.

Chill briefly (optional): cover and refrigerate the filling for 15 minutes to firm up for easier handling if filling becomes too soft.

Prepare egg wash and sealing water: beat the large egg with 2 tablespoons cold water in a small bowl to make an egg wash. Keep a second small bowl of plain cold water for sealing if you prefer not to use egg wash.

Working with one wonton wrapper at a time, place the wrapper on a clean work surface. If using square wrappers, orient as a diamond. Place about 1 teaspoon of the filling (rounded) in the center of each wrapper. Do not overfill — too much filling will prevent proper sealing.

Seal the wontons: dip your finger in the egg wash (or water) and run a thin line around the edges of the wrapper. Fold the wrapper over the filling to form a triangle (for square wrappers) or bring opposite edges together (for round wrappers), pressing out air and sealing the edge firmly. For a classic folded wonton shape, bring two opposite corners together and press to seal, creating a little head with two flared wings. Ensure all edges are fully sealed to prevent leaking during frying.

Place assembled wontons on a baking sheet lined with parchment paper or a lightly floured tray in a single layer. Cover loosely with a damp towel to prevent drying while you finish assembling the rest.

Heat oil: pour about 1–2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven so the oil is about 1–1.5 inches deep. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and bubble immediately and float to the surface.

Fry in batches: carefully add 6–8 wontons to the hot oil without overcrowding. Fry 1–2 minutes per side until golden brown and crisp, turning once with a slotted spoon or tongs. Total fry time will be about 2–4 minutes depending on size and oil temperature.

Drain and rest: transfer fried wontons to a wire rack or plate lined with paper towels to drain. Continue frying remaining wontons, letting oil return to temperature between batches.

Serve: let wontons rest 1–2 minutes to cool slightly (filling will be very hot). Arrange on a platter and serve warm with dipping sauce.

Combine the dipping sauce ingredients: in a small bowl, whisk together 1/2 cup sweet chili sauce, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Sprinkle with 1 teaspoon toasted sesame seeds. Taste and adjust any component to preference (more vinegar for tang, more soy for salt).

Serve sauce in small bowls alongside the hot wontons for dipping.