Baked Cream Cheese Wontons
Baked Cream Cheese Wontons, aka Baked Cream Cheese Rangoons – a fun and tasty appetizer found in Chinese and Asian restaurants everywhere. Even though they are baked, wontons skin is actually crispy, and wrapped around cream cheese seasoned with green onions and onions.
Don’t forget to dip these wontons in the sweet and tangy Sweet Chili Sauce – what I consider the best sauce ever for Cream Cheese Wontons, and an absolute MUST.
Crispy and Easy Baked Cream Cheese Wontons
Sometimes called Crab Rangoons (when imitation crabs are added to the cream cheese filling), Cream Cheese Wontons are typically deep-fried and served in Panda Express, Pei Wei, PF Changs, and many Chinese restaurants across the United States.
It’s one of my favorite things to order at restaurants but when making at home, I just don’t want to go through the hassle of deep frying them.
Also, let’s be real here, deep-frying isn’t exactly the healthiest way to make food (even though it is ridiculously delicious).
That’s why I started making these Baked Cream Cheese Wontons.
That’s right. Baked, not fried, but guess what, it’s just as crispy and delicious. Not to mentioned, much easier to make and don’t even get me started on how much easier it is on the cleanup afterwards.
Since my baked version is just as delicious as the deep fried ones, I seriously have just been making these whenever I’m craving them. I don’t even get them at restaurants as much anymore!
If you would like a twist to the classic Cream Cheese Rangoons, check out these fun Creole Cream Cheese Wonton Cups!
Confession: I grew up eating traditional wontons stuffed with ground pork, shrimp, chives etc. For the longest time, 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.
Ingredients
Made with minimal, pantry-friendly, easy-to-find ingredients, you don’t even need a trip to the Asian grocery store to secure all the ingredients!
- Cream Cheese – the main ingredient! It is (duh), after all, a baked wontons with cream cheese recipe. Make sure to softened (leave out in room temperature for a few hours) before use.
- Wonton wrappers – these are typically square wrappers found in the refrigerated section in most mainstream grocery store. In my experience, it’s usually by the tofu and vegetables. If you can get square ones, get those, but if not, we can cut the rectangular shaped wrapper into a square. Avoid round dumpling wrappers.
- Green onions – chopped finely
- Onions – use white, sweet or yellow onions. Also chop finely
- Granulated sugar – just a little bit to give it some sweetness
- Cooking oil – or cooking oil spray. This is important because it will help crisp up the oven baked wontons.
- Egg – this is to create an egg wash to seal the wontons.
How to make Baked Cream Cheese Wontons
Step 1: Make Cream Cheese Filling
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.
Step 2: Wrapping the Cream Cheese Rangoons
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 two opposite ends of the wrapper and bring to the middle. Seal the wrapper close by pressing the top together.
- Then take the other two opposite end and bring to the middle.
- Seal the wrapper close by pressing the sides of the wrapper onto each other. Make sure to seal it tightly if not the mixture will leak when baking.
Then just hit repeat and keep on doing this until you run out of cream cheese filling. It should yield 15-18 wontons.
Using a vegetable oil spray, generously 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.
Step 3: Bake
Bake in oven at 400 degrees for 7-9 minutes, or until wontons turn golden brown.
Be careful – they do crisp up fast, especially if your oven heats up well.
And that’s all there is to it! Baked Cream Cheese Wontons are much easier to make than you would think!
Step 4: Serve with Dipping Sauce
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.
There are many different sauces used as a dipping sauce for Cream Cheese Wontons…
My personal favorite? It’s this Thai Sweet Chili Sauce. And I highly recommend not going without it!
It is a sweet, tangy, just slightly spicy, busting with flavors, and is widely used as a condiment in Thai food.
But really, for your own sake, use it on anything really 🙂
Pei Wei serves Thai Sweet Chili Sauce as a dipping sauce for their version of Cream Cheese Wontons. That’s how I got onto the Thai Sweet Chili Sauce + Baked Cream Cheese Rangoons train.
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.
How to serve these wontons
Serve these as an appetizer to your favorite Chinese/Asian dishes! Here are some of my favorites:
- Kung Pao Shrimp
- Teriyaki Salmon
- Chinese Braised Pork Belly
- Vietnamese Noodle Bowl with Grilled Pork
- General Tso Shrimp
- Chicken and Asparagus Stir Fry
- Easy Baked Orange Chicken
- Easy Chicken Fried Rice
- Steak Fried Rice
In fact, we are having all these leftover baked wontons with cream cheese for dinner tonight along with a stir fry. Yum!
These also make great party food and finger food – for game day, for cookouts, as snacks or munchies before a dinner party… trust me, everyone will love them!
Frequently Asked Questions
Air fry at 350℉ for 5-7 minutes. Avoid overlapping or overcrowding wontons in the air fryer, and air fry in multiple batches if needed.
1) spray or brush more oil onto the wontons
2) move oven rack to a higher position so that it is closer to the heat source
There could be multiple reasons that caused this:
1) wontons are overstuffed
2) wontons are not sealed tightly
3) there could be rips in the wontons skin
I wanted to share a very simple Cream Cheese Wonton recipe with a basic cream cheese filling. Crab meat, salmon, jalapeños, sriracha (or other spicy sauce), garlic are tasty add-ons!
Absolutely! You can make it and then store the unbaked wontons by freezing them or refrigerating them. If refrigerating them, consume within 2 days. When ready to bake, make sure it is completely defrosted before baking.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other Asian/Asian Inspired Appetizers
- Asian Lettuce Wrap
- Malaysian Curry Puff
- Vietnamese Egg Rolls
- Garlic Edamame
- Shrimp and Turkey Sausage Dumplings (by Asian Caucasian!)
Baked Cream Cheese Wontons
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 ~ 1 tablespoon of cream cheese mixture onto the middle of a wonton wrapper. Do not overfill.
- 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. This recipe should yield 15-18 wontons.
- When all the wontons are wrapped, pre-heat oven to 400°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!
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!
I have made these numerous times for potlucks. I just made them for my daughter’s middle school project regarding creative restaurant menus. These are always a big hit. I definitely use the Thai sweet chili sauce as that really makes the dish!
I’m so glad!! AND YES that Thai sweet chili sauce is everything!!!
Can they be frozen, before or after baking?
If you want to freeze it, I recommend freezing it before baking! Defrost first and then bake it!