Crispy Cream Cheese Wontons 

Crispy cream cheese wontons are a classic appetizer loved for their contrast in texture: a golden, blistered shell on the outside and a smooth, creamy, savory filling on the inside. Popular in Asian-inspired restaurants and party menus, these wontons are easy to prepare at home with simple ingredients and careful technique. This recipe walks through every stage in detail, from ingredient selection to frying and serving, ensuring consistent, restaurant-quality results.

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Ingredients (Makes 35–40 wontons)

For the Filling

• 225 g (8 oz) full-fat cream cheese, softened to room temperature

• 1 small carrot, finely grated

• 2 tablespoons finely chopped green onions (scallions)

• 1 tablespoon finely minced garlic

• 1 teaspoon soy sauce

• ½ teaspoon sesame oil

• ¼ teaspoon white pepper (or black pepper)

• ¼ teaspoon salt (adjust to taste)

• Optional:

  • 1 teaspoon sugar (for a mild sweet-savory balance)

  • 1 tablespoon finely chopped shrimp or crab (fully cooked and minced)

For Assembly

• 35–40 square wonton wrappers

• 1 small bowl of water (for sealing)

For Frying

• Neutral oil with high smoke point (vegetable, canola, or peanut oil), enough for deep frying

For Serving (Optional)

• Sweet chili sauce

• Soy sauce with a splash of rice vinegar

• Chopped green onions for garnish

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Step 1: Preparing the Filling

Place the softened cream cheese in a medium mixing bowl. Softening is essential; cold cream cheese will not blend evenly and can lead to lumpy filling. Use a spatula or fork to mash the cream cheese until smooth and creamy.

Add the grated carrot, chopped green onions, and minced garlic. These ingredients provide texture, aroma, and color, preventing the filling from being one-dimensional. Stir thoroughly until evenly distributed.

Next, add soy sauce, sesame oil, salt, and white pepper. Mix again until fully incorporated. Taste the mixture at this stage. Adjust seasoning if needed. The filling should be slightly bold in flavor, as frying will mellow the taste.

If using optional seafood such as shrimp or crab, fold it in gently at the end. Avoid overmixing, which can break down delicate proteins and affect texture.

Cover the bowl and refrigerate the filling for 15–20 minutes. This step firms up the mixture slightly, making it easier to portion and wrap.

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Step 2: Setting Up the Wrapping Station

Lay out a clean work surface. Place wonton wrappers under a lightly damp towel to prevent them from drying out. Prepare a small bowl of water for sealing the edges.

Place one wonton wrapper flat on the surface, oriented like a diamond (one corner pointing toward you).

Spoon about 1 teaspoon of filling into the center. Do not overfill. Excess filling can cause the wonton to burst during frying.

Dip a finger into the water and lightly moisten all four edges of the wrapper.

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Step 3: Folding the Wontons

There are multiple folding styles; the classic pyramid shape works best for even frying.

Bring the bottom corner up to meet the top corner, forming a triangle. Press firmly around the filling to remove any trapped air and seal the edges tightly.

Next, bring the left and right corners together, overlapping slightly, and press to seal with a dab of water. You should have a compact, upright wonton.

Place the finished wonton on a tray lined with parchment paper. Cover loosely with a towel while repeating the process with remaining wrappers and filling.

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Step 4: Heating the Oil

Pour oil into a deep pan or pot to a depth of at least 5–6 cm (2–2.5 inches). Heat the oil over medium heat until it reaches approximately 175–180°C (350–355°F).

If you do not have a thermometer, test the oil by dropping in a small scrap of wonton wrapper. It should sink briefly, then rise immediately with steady bubbling.

Oil that is too hot will brown the wontons too quickly, leaving the filling underheated. Oil that is too cool will cause greasy, soggy wontons.

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Step 5: Frying the Wontons

Carefully lower 5–7 wontons into the hot oil. Do not overcrowd the pan, as this lowers oil temperature and affects crispness.

Fry for 2–3 minutes, turning occasionally with a slotted spoon or chopsticks, until the wontons are evenly golden brown and blistered.

Once cooked, remove the wontons and place them on a wire rack or paper towel-lined plate to drain excess oil.

Allow the oil to return to proper temperature before frying the next batch.

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Step 6: Serving

Serve the wontons immediately while hot and crispy. Garnish with chopped green onions if desired.

Pair with sweet chili sauce for a sweet-spicy contrast, or a simple soy sauce mixture for a savory option. These wontons are best enjoyed fresh, as the crisp texture softens over time.

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Storage and Reheating

Unfried wontons can be frozen in a single layer on a tray, then transferred to an airtight container. Fry directly from frozen, adding 30–45 seconds to cooking time.

Fried wontons are not ideal for refrigeration, but if necessary, reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes. Avoid microwaving, which destroys crispness.

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Common Mistakes and How to Avoid Them

• Overfilling: Leads to bursting during frying

• Poor sealing: Causes oil to seep inside, making wontons greasy

• Low oil temperature: Results in soggy wrappers

• Crowding the pan: Uneven cooking and oil temperature drops

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Variations

• Add chopped jalapeño or chili flakes for heat

• Replace carrot with finely chopped water chestnuts for crunch

• Use flavored cream cheese (garlic or herb) for a shortcut

• Bake or air-fry for a lighter version, brushing lightly with oil

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Final Notes

Crispy cream cheese wontons are a simple yet crowd-pleasing dish that relies on balance: proper seasoning, careful wrapping, and controlled frying temperature. Mastering these basics ensures a crisp shell, creamy interior, and consistent results every time.