Wonton Cheese Sticks Recipe
Served with a side of ranch or house pizza sauce
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Ingredients
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Wonton Cheese Sticks
Breading (optional crispier exterior)
For Frying
Dipping Sauces (served on side)
Method
Wonton Cheese Sticks
Prepare sealing paste
In a small bowl whisk together 2 tablespoons flour and 2 tablespoons cold water until smooth to make a sealing paste. Set aside.
Prepare cheese sticks and wrappers
Cut the mozzarella block into 24 uniform sticks about 3/4" x 3". Lay out wonton wrappers on a clean surface, keeping them covered with a damp towel so they don’t dry out.
Assemble
Place one cheese stick in the center of a wonton wrapper. Brush the edges of the wrapper lightly with the flour paste. Fold the wrapper over the cheese to form a tight packet (rectangle or triangle) so the cheese is completely enclosed. Press edges to seal, folding or crimping to prevent leaks. Repeat with remaining wrappers and cheese sticks.
Optional breading
If you want extra crispiness, set up a breading station: bowl of 1 cup flour, bowl of beaten eggs, bowl of breadcrumbs mixed with Italian seasoning. Dredge each sealed wonton first in flour (shake off excess), then dip in egg, then coat evenly with breadcrumbs. Place on a baking sheet while working in batches.
Frying
Pour oil into a deep skillet or pot to a depth of about 1 1/2"–2" (or use a deep fryer). Heat oil to 350°F (175°C). Use a thermometer for accuracy.
Fry in batches: lower 6–8 wonton cheese sticks into the hot oil, seam-side down. Fry for 1 1/2–2 minutes per side, turning once, until golden brown and crispy. Avoid overcrowding to keep oil temperature steady.
Use a slotted spoon or spider to transfer fried cheese sticks to a paper towel–lined tray to drain. If any cheese leaks, carefully remove and discard burnt bits between batches. Allow to rest 1–2 minutes (cheese will be hot).
If making large quantities, keep finished sticks warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.
Serving
Arrange wonton cheese sticks on a serving platter. Sprinkle with grated Parmesan and chopped parsley for garnish and an extra flavor note.
Serve immediately with small ramekins of ranch dressing and house pizza sauce for dipping. Include napkins—sticks will be hot and crispy.