Cream Cheese Wontons

Indulge in these crispy and creamy cream cheese wontons made from scratch with this easy-to-follow recipe.

Course Appetizer, Snack

Cuisine Asian, Asian American

Keyword cream cheese wonton recipe, cream cheese wontons recipe, how do you make cream cheese wontons, how to make cream cheese wontons

Prep Time 20

Cook Time 10

Servings servings

Calories 224kcal

Author Beth Pierce

Using a handheld mixer or stand mixer, blend the cream cheese, granulated sugar, garlic powder, onion powder, and Worcestershire Sauce.
Dip your index finger in water and run the full edge of the wonton. Bring the opposite corners together, pressing out the air. Use your thumb and index finger to seal the edges. Repeat the process until the wontons are stuffed.
While you are prepping the last of the wontons heat a couple of inches of vegetable oil in a Dutch oven or heavy pot over medium heat. Once the oil reaches 350-360 degrees, fry 4-6 wontons at a time for 1-2 minutes, flipping halfway through. Maintain an oil temperature between 350-375 degrees.
Remove the cream cheese wontons to paper towels and continue frying the remaining wontons.

You can mix the cream cheese mixture up to 2 days in advance. Store it in an airtight container in the fridge. Remove it from the fridge about 40 minutes before making the wontons.
A high-temperature thermometer helps maintain the frying oil between 350 and 375 degrees. A good heavy-bottom pot, such as a Dutch oven, helps maintain heat.
Cover the extra wontons and the prepped stuffed wontons with a lightly water-moistened paper towel or dish towel.
Seal the edges as tightly as you can by pressing them together. If needed, remoisten your fingers.
Freeze leftover wonton wrappers with parchment or wax paper between them. Place them in a zipper freezer bag, removing as much air as possible. Freeze for up to 2 months. Reheat from frozen in an air fryer at 370 degrees for about 6 minutes or in an oven at 350 degrees for about 8 minutes.