CREAM CHEESE WONTONS
Cream Cheese Wontons are a delicious, addicting, and humorously nostalgic delicacy that combine elements of Chinese and American cuisine.
This dish was the catalyst that finally rekindled my love for cream cheese wontons. In the steam trays next to the dumplings and the fried sugar donuts at a Chinese buffet, my family would indulge in the guilty pleasure of a Chinese buffet. Who knows what two things I put on my plate?
Why is this happening? “Crab rangoon” cream cheese wontons, which are basically cream cheese wontons with fake crab filling, were commonly referred to as such. I was never a great fan of shellfish as a kid, so I stayed away from it.
That’s correct. My lips first encountered a cream cheese wonton not all that long ago. When we went to pick up dinner one night, the owner of the Chinese takeout shop in Manhattan’s Chinatown gave us a free carton of these crispy fried cream cheese wontons. After one bite, I realized what a treat I’d been missing out on all this time.
To serve these cream cheese wontons, you may use either the dipping sauce I’ve made here, or you can use a duck sauce, which has a lot more to do with these wontons than it does duck.
Alternatively, you may transform these into “crab rangoons” by adding imitation or real crab to the filling.
We’re ready to get started with the recipe!
INGREDIENTS:
WONTON:
- 225g of cream cheese
- 4 finely chopped scallions
- 1 pack of wonton wrappers
- 2 teaspoons of sugar
- ½ teaspoon of salt
- Vegetable oil
DIPPING SAUCE:
- 1 tablespoon of soy sauce
- 1 tablespoon of water
- 1 teaspoon of honey
- 1 teaspoon of Sriracha
- ½ teaspoon of sesame oil
INSTRUCTIONS:
- Cream cheese, scallions, sugar, salt, and other ingredients are combined to make the wonton filling.
- Put the wontons together. Take each wrapper and lightly wet the outer edges with water. A teaspoon of the cream cheese filling should be placed in the center. The triangle should then be folded in half. Bring the triangle’s two long side corners together, then use more water to seal the joint. Continue until every wonton is put together.
- 375 degrees Fahrenheit should be reached in a small pot with a few inches of vegetable oil. Batch-fry the wontons for 2 minutes or until they are golden brown. You’ll use a lot less oil if you fry in several batches and use a small pot.
- Combine all the sauce ingredients to make the dipping sauce, then serve it alongside the wontons.