This website may contain affiliate links and advertising so that we can provide recipes to you. Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade does cream cheese freeze well of everyone’s favorite restaurant style Cream Cheese Wonton.

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton. Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Cream cheese wontons in a creamy bowl with a side of sauce. Cream Cheese Wontons The hardest part of these is yummy mouth popping appetizers is  going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love.

You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party. These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well. Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.

Oil: Peanut oil is the best oil for frying. Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling. Fold: Pinch tightly  each corner bring them together to create a star. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.

Work in small batches if that helps. Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying. Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water. Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all.

A little bit goes a long way. Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces. Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar.

The possibilities are as endless as your imagination. Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces. Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown. Reheat on a baking tray in the oven at 325 for 5-8 minutes. Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.