Cream Cheese Wontons have to be the most Americanised Chinese takeaway dish ever. Growing up in the US I loved getting cream cheese wontons anytime I got a greasy Chinese takeaway. Since living in the UK cream cheese wontons are just not a thing here. When I ask people if they have ever tried them they look at me funny. I was missing cream cheese wontons and wanted to recreate them at home. If you love cheese and carbs you are gonna love this recipe.
Cream Cheese Wontons dipped into red, sweet sauce is so iconic of my favorite Chinese restaurant. These easy snacks or appetizers are so super easy, yummy! They may be fried, or made healthier in the air fryer!
Okay, I’m not gonna lie- I love just about anything fried, and these little cream cheese wontons are no exception. They are just so crunchy, warm, and creamy… YUM! I can eat way too many in one sitting.
Dumpling Wrapper Ingredients:
250g Plain white flour
1/2 cup water
Dumpling Filling Ingredients:
8 ounces Softened Cream Cheese
2 stalks of finely sliced Green Onion
1 Finely diced green chili
1 tsp Garlic Powder
1 tsp ground black pepper
1 tsp sugar
24-30 Wonton Wrappers or make your own dumpling wrappers
Sweet Chili Sauce for dipping
- Mix cream cheese, green onion, garlic powder, green chili, ground black pepper, and sugar in a small bowl.
- Prepare your wonton wrappers and add a teaspoon of cream cheese filling to the wrapper and use your favourite fold (3 folds listed below) to seal.
- Turn the square wonton 45 degrees so it is like a triangle.
- Spoon the filling in the middle of the square.
- Swipe some water around the entire perimeter of the wrapper.
- Grab both the top and bottom corners and fold them together so they meet.
- Repeat with the other corner pinch each of the three “arms” so it’s nice and tight. Cover with a damp cloth or paper towel until ready to cook and make sure each dumpling is not touching each other.
Deep Fry Instructions:
- Heat a pot full of oil on medium heat, about 2-3 inches deep. Test a piece of a wrapper in the oil when it gets hot.
- You’ll know it’s ready when it immediately starts bubbling around the wonton. If the oil is not hot enough, the wrapper will sink and not bubble. Fry for just about 30-60 seconds, and flip as needed if your oil does not cover the wontons. Once they float to the top and look golden brown, remove them from oil to a paper towel-lined plate.
- Serve with dipping sauce.
I hope you guys enjoy making these dumplings. They are by far the easiest dumplings to make. If you do make them leave a comment down below. Also if you enjoy this recipe make sure to try out my prawn dumpling recipe.