Every time I want to have cream cheese wontons I need to pay $8 to buy it from restaurants.
But now I no longer buy it! I start to make it at home, it is easy to make it by your own, and cream cheese wontons made with my recipe can taste better than in restaurants!
How to Make Cream Cheese Wontons
A small number of ingredients, including cream cheese, seasonings, wontons, and oil, are all you need to make cream cheese wontons. Most grocery stores have packages of wonton wrappers in the product section. Before being spooned into the wonton wrappers and folded, the cream cheese is combined with seasonings. I fill my wontons with water to seal them.
Wontons can be folded in a variety of ways, and before choosing this one, I tried three others. To make little packages of cream cheese goodness, I took the simple route and simply brought the opposing corners to the center and pinched them shut.
The wontons can now be fried. These cook quickly, so keep a close eye on them and flip them over as necessary to ensure they’re cooked all the way through. Serve them hot with a dipping sauce of your choice. I advise using either sweet and sour sauce or Thai sweet chili sauce.
Ingredients
- 6 oz crab meat, drained
- 8 oz cream cheese, softened
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp mayo
- 1 tsp soy sauce
- 24 small wonton wrappers
- vegetable oil, for frying
Instructions
- To 350 degrees Fahrenheit, preheat the vegetable oil. in a heavy bottomed pot or deep fryer.
- In a bowl, mix the crab meat, mayonnaise, cream cheese, soy sauce, onion powder, and garlic powder.
- One teaspoon of filling should be placed in the center of each wonton wrapper. Run a wet fingertip along the wrapper’s edges. Making sure to enclose the filling, fold the wonton wrapper up, then press the edges together to seal.
- Cook the wrappers in batches of four or five for 3 to 4 minutes, or until they are golden brown. Take out of the oil and place it on a wire rack to drain any extra oil. Serve hot.
PRO TIP: If left out in the open, wonton wrappers can quickly dry out. To protect the stack of wrappers while you’re preparing them, use a damp paper towel.
Tips and Variations
Making these crab rangoons, also known as cream cheese wontons, is very easy and straightforward.
Here are some tips and variations to make sure you have a great success…
- FOLD – there’s no wrong way to fold a wonton, as long as you’re making sure you fold it nice and tight, so none of that creamy goodness can escape.
- WATER OR EGG – you can use water or a beaten egg to seal the wonton wrappers.
- FILLING – Crab meat can easily be omitted if you don’t like it. Get creative with the filling; you can use bacon, cheese, sausage, shrimp, etc. Just be careful not to overfill them!
- OIL – use either vegetable oil or canola oil for frying and a thermometer to check that the temperature is consistent at 350 degrees.
- BAKE – No problem if you don’t like frying! At 350 degrees Fahrenheit, you can bake these wonton wrappers. for about 10 minutes, until golden brown.
- AIR FRYER – Try frying these in your 400° F-preheated air fryer. for just 6 minutes, turning halfway through.
Storing Cream Cheese Wontons:
- Refrigerator: For up to two days, cooked wontons can be stored in the refrigerator in single layers with paper towels separating them. Reheat on a baking sheet in the oven for 5-8 minutes at 325 degrees.
- Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.
- Following the recipe, make the cream cheese wontons.
- Place in a single layer on a baking sheet covered with parchment paper, and then freeze for an hour.
- Fill a gallon freezer bag with frozen wontons.
- Just extend the amount of time for frying when using frozen food.
- Freeze: Cooked Wontons: Wintons can be warmed up and frozen in the same manner as uncooked wontons. Perfect for a last-minute, quick appetizer.
