Cream Cheese Wontons

wontons-036Oh I love appetizers.

This goes perfectly with a good Asian entrée along with a egg roll.

Makes a perfect complete plate.

And they are easy.

And they freeze perfectly so you can make a batch and have them for future Asian meals.

What more can you ask for?

Oh, yeah, someone to do the prep for ya.

Well, I can’t help with that, but do indulge in these lovely tidbits.



  • 8 ounces, weight Cream Cheese
  • 2 whole Green Onions, Light Green And Dark Green Parts, Chopped
  • 1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
  • 1 whole Egg
  • 1/2 cup Water
  • 24 whole Wonton Wrappers
  • Vegetable Oil, For Frying


  1. Place cream cheese (softened) in food processor or mixer along with onions, and hot sauce and whir until all is well mixed.
  2. Mix the egg and water together until frothy in a bowl.
  3. Take a wonton wrapper and place about 1 tsp of the cheese filling in the lower corner and roll until it is covered. Then wash the outer triangle of wonton with egg wash. Bring the two sides together and press down, then flip up the tip. I make mine to look like little rectangular pillows so the tips don’t get over done. The point is to zip them up tight enough that the filling doesn’t come out during the frying.
  4. Place in oil which has been heated to about 350°. Depending on how large or small your frying vessel is, you can put 4 or so at a time.
  5. Remove when they have risen and are just golden. Place on a rack lined with paper towelling to cool.
  6. Makes at least 2 dozen.
  7. Freeze leftovers in a plastic bag and reheat in a 400° oven for about 15 minutes.
  8. Serve with a soy/honey sauce if desired.


NOTES: You can of course add anything else to the cheese mixture that strikes your fancy. Perhaps a tbsp of soy might be good.

SOURCE: Pioneer Woman



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