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.
Ingredients
- 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
Instructions
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!
Recipe Notes
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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Never made these beauties. Must try. Thank you !
They are so yummy (I’m kinda addicted to them!) and EASY to make! Let me know if you try it! 🙂
Wontons were delicious and sooooo easy to make! My guests loved them and I’ll definitely make them again.
That is awesome, Karen! Thanks so much for trying them. I am so happy you and your guests loved them! 🙂 They are so delicious and fun!
Can you make these ahead of time and refrigerate until ready?
Hi Rochelle, thanks for reaching out! Yes, you should be able to make them ahead of time and refrigerate the wrapped wontons up to a day. When you are ready to make them, bring them out from fridge, spray/brush with vegetable oil then bake them. Good luck! Let me know how it goes! 🙂
Can you give the recipe for the duck sauce you use?
Hi Brittany! I have not made duck sauce from scratch but check this recipe out and see what you think! https://www.allrecipes.com/recipe/67532/duck-sauce/
I made these [twice. Once with scallions and once with jalepenos. Yummy both times.
Hi June! Thanks so much for trying these, and I’m so glad you enjoyed them! Love your idea of adding jalapeños – I bet that tasted yummy! Thank you for letting me know how it went 🙂
They were so yummy!
I’m so glad you enjoyed them! 🙂
Can you freeze these? If yes, do you bake them first?
I have never freezed them, because while the wonton skin will probably freeze fine I just don’t know about the cream cheese. If I need to make them ahead of time, I have refrigerated the unbaked wontons for 1-2 days, then bring them out to bake when I need them. Also, with the wontons being colder coming out from the fridge, it might require a little longer baking time. Hope this helps! 🙂
I have frozen appy’s with cream cheese & they were fine. I think I will try it!
Has anyone tried these in an air Fryer?
I have not but I can see it working really well!
These were amazing my grandkids loved them guess I will be making these a lot. Grandpa and Grandma loved them too, thanks so much for easy recipe.
I’m happy you enjoyed them and it’s so awesome that your grandkids loved them too, Linda! Thank you so much for making them and letting me know how it went!
They must be awesome, I’m dying to try them this weekend. Would you happen to have the Crab Rangoon version of this recipe?
Hi Diana, feel free to add some chopped-up imitation crab meat, or canned crab meat (be sure to drain if there’s liquid in there) to the cream cheese mixture to turn it into Crab Rangoon! Good luck! Let me know how it goes 🙂
I just made these and put them in the fridge for later today. If Il have some left over how do I re-heat them
Hi DeAnna, my favorite way to reheat them is to put them into a toaster oven or oven! Microwave works too but the wonton skin would not be as crispy.
I only have a regular white onion, not a sweet onion. Will that work? Should I just put in less? I’m making these on Monday- can’t wait!
Yes, that will work just fine! Please let me know how it goes, or if you have further questions! 🙂
I used a little less onion and a little more sugar. They were so incredibly good and easy to make! Thank you for the wonderful recipe!
Hi Rikki – I am so glad you enjoyed it!! Thanks for your feedback! 🙂
Thank you for the recipe…it looks really yummy. Thanks to your excellent instructions, it looks pretty easy too.
Thanks for your kind feedback! It is definitely one of my favorites, very yummy and simple! 🙂
Why not use the cream cheese that now comes in flavors. Like green onion,garden veggie,
Pumpkin spice,olive and others right now, there are all kinds of other . Then no mixing saving time so can eat now yummy.
Great idea, Wanda!
Made them with crab once and then without in the air fryer. Absolutely delicious!!
Adding crab in there sounds AMAZING!! So glad you enjoyed it! Thank you for letting me know! 🙂
Thanks for a great recipe. My 11 year old granddaughter made these for a side dish to a family raclette/ fondue party and they were a hit! The steps were easy for her to follow and they came out so good. I personally appreciate that they are baked and not fried. The wonton is very crispy but is a lot less calorie-laden as if we’d put them in the fryer. I’m glad we stumbled onto this recipe.
Thank you so much for making them and for letting me know how it went! I have always loved cream cheese wontons and wanted to find a healthier way to make them!
Does the 3T of sweet chili sauce get mixed into cream cheese mixture? I would think if serving wontons with sweet chili sauce you would need more tha 3T but no Indiction where it goes?
Sweet Chili sauce is for dipping. Definitely feel free to use more if needed!
I made these for Mother’s Day. They were a simple appetizer to prepare. Everyone loved them! They were so full of flavor and the sweet chili sauce was the perfect compliment. They agreed with everyone’s health needs as well. Next time I’m doing a double batch because they went so quickly. Thank you!
Yay! I am so happy you enjoyed them! I agree about the Sweet Chili sauce – I think it’s a MUST with these wontons! Appreciate you leaving a review!