BAKED CREAM CHEESE WONTONS
Cream Cheese Wonton is one tasty, addictive “east meets west” culinary creation. Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce. You’ve got to love a good fusion dish – a merger of ingredients from two different worlds, unexpected, a little different, but yum yum yum…YUM.
Sometimes called Crab Rangoons (when imitation crabs are added to the cream cheese filling), Cream Cheese Wontons are typically deep-fried and served in many Chinese restaurants across the United States. Today, we are making Baked Cream Cheese Wontons. That’s right. Baked, not fried, and just as delicious. Hallelujah!
The truth is, I avoided Cream Cheese Wontons for the longest time. See, I grew up eating traditional wontons stuffed with ground pork, shrimp, chives etc. The idea of stuffing cream cheese into wontons was just way outside my wheelhouse. In my mind, you spread cream cheese on bagels. End of story. But then, one fateful day, I finally gave in, and I am humbled to say, the rest is history. I was so wrong about Cream Cheese Wontons, and have been pretty much addicted to them ever since.
Whenever I make this, it feels more like I am baking than cooking. Start with a softened cream cheese block. I defrost my cream cheese in the microwave if I don’t get the it out of the fridge earlier that day, or when it is a cold wintery day and the house is just cold. Like now.
Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce.
Ingredients
- 8 oz cream cheese softened
- 20 wonton wrappers
- 3 tbsp chopped green onions
- 1 tbsp minced sweet onions
- 1 tsp sugar
- 1/4 tsp salt
- vegetable oil
- 1 egg
- 3 tbsp Thai sweet chili sauce
Instructions
- In a large bowl, combine and mix well softened cream cheese with chopped green onions, minced sweet onions, sugar and salt.
- Crack an egg into a small bowl and whisk it. Set aside.
- To wrap the wonton, spoon a teaspoon of cream cheese mixture onto the middle of a wonton wrapper.
- Spoon cream cheese onto wonton wrapper
- Using a brush or finger, brush all four sides of the wonton wrapper with egg mixture.
- brush wonton wrapper with egg wash
- Pick up two opposite corners and press them to each other, then pick up the other two opposite corners to the middle and press the sides together to seal and close the seams.
- wrap up wonton
- Repeat Step 3-5 until all the cream cheese mixture are gone.
- When all the wontons are wrapped, pre-heat oven to 400 degrees F. Brush or spray vegetable oil all over wontons, then line them up onto a baking sheet lined with parchment paper or aluminum foil.
- Bring wontons into oven and bake for 7-8 minutes. Remove from oven and let them cool for 10 minutes.
- Serve with Thai sweet chili sauce and enjoy!
Recipe Notes
If you choose not to spray or brush oil all over wontons, a longer bake time is needed. Regardless, always oil the bottom of the wontons to prevent wontons from sticking to the pan.
Visit Baked Cream Cheese Wontons @ joyousapron.com For Full Intructions
