An ultimate guide to making sweet, spicy and regular cream cheese wontons with options to deep fry, air fry and bake in the oven!
- 32 wonton wrappers*
- 8 oz. cream cheese
- 1 egg
- 1-2 Tbsp. water
To Deep Fry:
- canola oil, enough to fill a medium/large pot with 3 inches of oil
Optional Ingredients For Spicy or Sweet Wontons:
- powdered sugar**
To Fold Wontons:
Place a single wonton wrapper on a clean counter or cutting board. Make the egg wash by whisking the egg and water in a small bowl.
Put 1-1 1/2 teaspoons of filling in the center of the wonton wrapper.
Dip your finger in the egg wash and "paint" the edges of the wonton wrapper. The egg wash acts as the "glue" to keep the wontons together once folded.
Fold the bottom corner up to the opposite corner so the wonton is in the shape of a triangle. Pinch the edges to seal the wonton. Make sure there aren't any large air pockets.
"Paint" more egg wash onto the bottom two corners of the wonton.
Fold the left corner over the center of the wonton.
Fold the right corner over the center of the wonton.
The wonton should look like an open envelope. To make sure they are folded tightly, pinch the four corners of the "envelope".
NOTE: If baking your wontons, use a little egg wash to fold the top corner down so the envelope looks closed. Otherwise the "point" will burn when baking.
To Deep Fry:
Heat Oil: Fill a medium to large pot or dutch oven with canola oil 3-4 inches deep. Put the oil on the stove over medium/high heat. If using a thermometer, heat the oil to 350 degrees. If not using a thermometer, test the oil by ripping off a piece of a wonton wrapper and dropping it in the oil. The oil is ready when the piece of wonton wrapper sinks to the bottom, immediately starts bubbling and then pops back up to the surface within 5 seconds and starts to become slightly golden within 15-20 seconds.
Fry Wontons: Gently place 4-7 wontons in the oil at a time (depending on the size of the pot). Using tongs, chopsticks or a slotted spoon move the wontons around as they fry. Fry for 1-2 minutes or until slightly golden brown. Place the wontons on a few layers of paper towels to absorb the excess oil. Serve immediately.
To Air Fry:
Preheat Air Fryer: Preheat the air fryer for about 5 minutes at 350 degrees.
Air Fry: Spray both sides of wontons with cooking spray. Put a single layer of wontons in the air fryer for 3-5 minutes at 350 degrees or until lightly golden and crispy. Serve immediately.
Preheat Oven: Preheat the oven to 400 degrees.
Bake: Spray both sides of wontons with cooking spray and place them on a sheet pan. Put in the oven for 4-5 minutes. Flip the wontons and immediately return them to the oven for an additional 4-5 minutes or until the wontons are lightly golden and crispy. Serve immediately.
*There are usually 40-50 wonton wrappers per 12-14 oz package.
**To make sweet cream cheese wontons, combine 1 Tbsp. of powdered sugar for every 1 ounce of cream cheese prior to filling and folding your wontons. Immediately before serving, sprinkle the wontons with a little more powdered sugar.
***To make spicy cream cheese wontons, combine 1 tsp. of sriracha for every 1 ounce of cream cheese prior to filling and folding your wontons.
Looking for a dipping sauce? Serve regular and spicy cream cheese wontons with soy sauce, sweet and sour sauce, teriyaki sauce or spicy mayo. For sweet cream cheese wontons, sift or sprinkle them with a little powdered sugar. If you really want to go all out, serve them with chocolate sauce.
Note: Nutrition is for baked and air fried wontons. Deep fried wontons will be higher in calories and fat.
Serving: 3wontons | Calories: 191kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Cholesterol: 43mg | Sodium: 216mg | Fiber: 1g | Sugar: 1g
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