Cream Cheese Wonton is one tasty, addictive “east meets west” culinary creation. Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce. You’ve got to love a good fusion dish – a merger of ingredients from two different worlds, unexpected, a little different, but yum yum yum…YUM.
Sometimes called Crab Rangoons (when imitation crabs are added to the cream cheese filling), Cream Cheese Wontons are typically deep-fried and served in many Chinese restaurants across the United States. Today, we are making Baked Cream Cheese Wontons. That’s right. Baked, not fried, and just as delicious. Hallelujah!
The truth is, I avoided Cream Cheese Wontons for the longest time. See, I grew up eating traditional wontons stuffed with ground pork, shrimp, chives etc. The idea of stuffing cream cheese into wontons was just way outside my wheelhouse. In my mind, you spread cream cheese on bagels. End of story. But then, one fateful day, I finally gave in, and I am humbled to say, the rest is history. I was so wrong about Cream Cheese Wontons, and have been pretty much addicted to them ever since.
Whenever I make this, it feels more like I am baking than cooking. Start with a softened cream cheese block. I defrost my cream cheese in the microwave if I don’t get the it out of the fridge earlier that day, or when it is a cold wintery day and the house is just cold. Like now.
Add chopped green onions, finely minced sweet onions, salt and sugar. Give it a good stir to combine all ingredients.
Crack an egg into a small bowl and whisk egg mixture. The egg mixture is the glue that holds the wonton together.
The assembling of the wontons is actually pretty therapeutic. Mindless. Automatic. I also included instructional pictures in the recipe cards below. You’re welcome!
- Scoop one teaspoon of cream cheese filling onto the middle of a square wonton wrapper. If your wonton wrapper is not a square, cut it into the shape of a square. It’s the easiest shape to handle.
- Using a brush or your finger, dap egg mixture along all four sides of the wonton wrapper.
- Take the four ends of the wrapper and bring to the middle. Seal the wrapper close by pressing the sides of the wrapper onto each other.
Then just hit repeat and keep on doing this until you run out of cream cheese filling. It should yield 15-20 wontons in each batch.
Well, hello wontons!!
Using a vegetable oil spray, spray vegetable oil on all sides, including the bottom of the wonton. If you do not have a spray, brush oil all over the wonton.
Line wontons up on a baking sheet lined with parchment paper to ensure more even baking and easier clean up. You can also use aluminum foil, or place it directly on the baking sheet.
Bake in oven at 400 degrees for 7-8 minutes, or until wontons turn golden brown.
May I present to you – Baked Cream Cheese Wontons.
What is better than Baked Cream Cheese Wonton? Baked Cream Cheese Wontons with an out-of-control dipping sauce. That’s right. Dipping sauce is da bomb, I tell you. If I don’t have dipping sauce, I may or may not want to consume those wontons. It is that important!
There are many different sauces used as a dipping sauce for Cream Cheese Wontons:
- Duck sauce – Nope, it has nothing to do with the feathered creature. It is the basic sweet and sour sauce in those little packets that you get with your egg rolls at most Chinese restaurants in the U.S. No clue why it is called duck sauce.
- Soy-based sauces. Some add some chili flakes, scallions, sesame oil etc to the sauce.
- Thai Sweet Chili Sauce – My personal favorite and I highly recommend this. It is a sweet, tangy, just slightly spicy, busting with flavors, and is widely used as a condiment in Thai food. Pei Wei serves Thai Sweet Chili Sauce as a dipping sauce for their version of Cream Cheese Wontons. You should be able to find Thai Sweet Chili Sauce in most mainstream grocery store in the US in the Asian aisle. Trader Joe’s carries a fantastic one in its store brand too.
Make these for parties – they are unique and delicious finger foods. They will also work great as appetizers to many Chinese dishes such as Stir Fry Beef with Ginger and Scallions, Chinese Barbecue Pork and Bok Choy Rice Bowl and Honey Soy Tofu, Green Beans and Pork Stir Fry. In fact, we are having all these leftover Baked Cream Cheese Wontons for dinner tonight along with a stir fry. Yum!
I hope you enjoy!
Baked Cream Cheese Wontons
Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce.
- 8 oz cream cheese softened
- 20 wonton wrappers
- 3 tbsp chopped green onions
- 1 tbsp minced sweet onions
- 1 tsp sugar
- 1/4 tsp salt
- vegetable oil
- 1 egg
- 3 tbsp Thai sweet chili sauce
In a large bowl, combine and mix well softened cream cheese with chopped green onions, minced sweet onions, sugar and salt.
Crack an egg into a small bowl and whisk it. Set aside.
To wrap the wonton, spoon a teaspoon of cream cheese mixture onto the middle of a wonton wrapper.
Using a brush or finger, brush all four sides of the wonton wrapper with egg mixture.
Pick up two opposite corners and press them to each other, then pick up the other two opposite corners to the middle and press the sides together to seal and close the seams.
Repeat Step 3-5 until all the cream cheese mixture are gone.
When all the wontons are wrapped, pre-heat oven to 400 degrees F. Brush or spray vegetable oil all over wontons, then line them up onto a baking sheet lined with parchment paper or aluminum foil.
Bring wontons into oven and bake for 7-8 minutes. Remove from oven and let them cool for 10 minutes.
Serve with Thai sweet chili sauce and enjoy!
If you choose not to spray or brush oil all over wontons, a longer bake time is needed. Regardless, always oil the bottom of the wontons to prevent wontons from sticking to the pan.
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