Golden Blueberry Wontons Recipe

Prepare filling

In a medium bowl, mash 1 cup of the fresh blueberries lightly with a fork so some berries remain whole. In a separate bowl, beat the softened cream cheese until smooth. Stir in 3 tablespoons granulated sugar, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, 1 teaspoon cornstarch and 1/8 teaspoon kosher salt until fully combined and smooth. Fold the mashed blueberries into the cream cheese mixture gently, then fold in the remaining 1/2 cup whole blueberries so the filling has pockets of berry.

Taste the filling and adjust sugar or lemon zest if desired. Chill the filling in the refrigerator for at least 15 minutes to firm slightly — this makes wrapping easier and reduces leaking during frying or baking.

Assemble wontons

Set up an assembly area with a stack of wonton wrappers, a small bowl of water (for sealing), and the chilled filling. Keep unused wrappers covered with a damp towel to prevent drying. Place one wrapper square on a clean surface with a corner pointing toward you (diamond shape). Put about 2 teaspoons of blueberry-cream filling in the center of the wrapper. Lightly moisten the edges of the wrapper with water using your fingertip or a pastry brush.

Fold the wrapper over the filling to form a triangle (bringing the bottom corner to the top), press out excess air, and seal the edges firmly. Optionally, bring the two side corners together and press to create a traditional wonton purse or leave as a sealed triangle. Repeat with remaining wrappers and filling (should make about 24 small wontons).

Prepare egg wash and sugar

In a small bowl, beat 1 egg with 1 teaspoon milk to make an egg wash. Place 2 tablespoons granulated sugar on a small plate for sprinkling. If using powdered sugar or fine cornmeal for dusting, have it ready in a separate small bowl.

Frying (deep-fry)

Pour about 1 to 1 1/2 inches of neutral oil into a heavy skillet or Dutch oven and heat over medium-high until oil reaches 350°F (175°C). Working in batches to avoid crowding, brush or lightly dip each wonton in the egg wash and sprinkle with a pinch of granulated sugar on the outside. Carefully place 6–8 wontons into the hot oil and fry for 1.5–2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer cooked wontons to a paper towel–lined rack to drain. Keep finished wontons warm in a low oven (200°F / 95°C) while frying remaining batches.

Baking (alternative, lower oil)

Preheat oven to 400°F (200°C). Lightly brush or spray both sides of wontons with oil or the egg wash and place them on a parchment-lined baking sheet in a single layer. Sprinkle tops with sugar if desired. Bake 8–12 minutes until golden and crisp, flipping halfway through for even color. Remove from oven and cool slightly on wire rack.

If any filling leaks during cooking, drain gently and discard excess. Allow wontons to rest 1–2 minutes before serving so filling cools slightly and reduces burn risk.

Serve

Arrange wontons on a platter. Dust lightly with powdered sugar or fine cornmeal if using. Serve warm with lemon curd or warmed blueberry jam for dipping and garnish with the reserved fresh blueberries. For best texture, consume within 1 hour of frying/baking.