Cream Cheese Wonton Recipe - Just Like The Chinese Takeaway
In this recipe I am going to recreate one of my favourite chinese takeaway appetizers. 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. If you are a fan of wonton, you have to give this recipe a try. This recipe works just as well with shop bought wonton wrappers.
Equipment
- Rolling Pin
- Saucer - to help cut circles out of your dough
- Mixing bowl
- Pan or Wok
Ingredients
Dumpling Wrapper Ingredients
- 250 g Plain white flour
- 1/2 cup Water
Dumpling Filling Ingredients:
- 8 ounces Softened Cream Cheese
- 2 stalks Green (spring) Onion Finely sliced
- 1 Green chilli Finely sliced
- 1 tsp Garlic Powder
- 1 tsp Ground black pepper
- 1 tsp Sugar
- ½ cup Sweet Chili Sauce for dipping
- 2 cup Vegetable oil Or alternative frying oil
Instructions
Making The Dumpling Wrapper Dough
- Combine the flour, water and knead until the dough isn’t sticky and the surface becomes smooth
- Cover it with a damp cloth and rest for 30 minutes
- Roll out the dumpling wrapper dough until it is as thin as you can make it
- Use the saucer as a cutting guide to cut circles out of your dough
- Avoid stacking your cut out wrappers as they will stick to each other
Making The Filling
- Combine the cream cheese, green onion, garlic powder, green chili, ground black pepper, and sugar in a small bowl
Folding Dumplings
- Turn the square wonton 45 degrees so it is like a triangle.
- Spoon the filling in the middle of the square.
- Wipe 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. Be sure to remove any air bubbles as they can cause the wonton to burst when cooking.
- Cover with a damp cloth or paper towel until ready to cook and make sure the dumplings never touch each other
Deep Fry Instructions:
- Heat a pot full of oil on medium heat, about 2-3 inches deep
- When the oil is hot, test a piece of a wrapper in the oil. 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 each wonton for about 30-60 seconds, and flip as needed
- Once the wontons float to the top of the oil and look golden brown, remove them from oil to a paper towel-lined plate
- Serve hot with the sweet chilli dipping sauce