Oct 4, 2011

Recipe for: Crispy Cream Cheese Wontons

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 minutes to prep, 15 minutes to fry
MAKES:
23-25 wontons

Every time we order out for Chinese, I always get the same thing — crab rangoons and beef & broccoli. They’re my favs. I even have to split up the crab rangoons between Jared and I or else I would eat his share. No joke. I’m just addicted to those crispy little things filled with cream cheese, seasonings and crab. I was inspired by the crab rangoon to do a simpler version filled with only two ingredients — cream cheese and green scallions. Yes, it probably would have been better with fresh lump crab meat, but times are tough people! Either way, the outcome was the same and still delicious. Who wouldn’t love gooey cream cheese with a hint of onion encased in a super crispy and hot wonton wrapper? It may not be the healthiest thing, but who cares! Just don’t eat everyone’s share.

INGREDIENTS:
25 wonton wrappers (1 package comes with 60)
1 package of cream cheese
3 green scallions, chopped
vegetable oil, for frying
water

DIRECTIONS:
1. Mix filling. Combine the cream cheese and chopped scallions in a small bowl.

2. Make the wontons. Take one wonton wrapper and lay flat on a board. Scoop 1 teaspoon of filling in the center of the wrapper. Dip your finger into some water and damp the edge of the wrapper all around. Pull up the opposite ends of the wrapper to the center and pinch the edges tightly. Be sure that all the edges are completely sealed or else the filling will come out.

You can also make triangle wontons by simply scooping a teaspoon of filling on top of the wrapper. Wet the edges and the fold one corner over to form a triangle-shaped wonton. Again, be sure to seal all the edges to prevent the filling from leaking out.

3. Fry & drain wontons. Heat a large pot filled a quarter way up with vegetable oil at medium temperature. Using a thermometer, once the oil reaches 200° drop 4-6 wontons at a time. Keep an eye on them because they can turn brown quickly. Each side takes about 2 minutes. Once golden-brown, place the fried wontons on a plate lined with a paper towel. Cool for a minute because they will burn your tongue! Enjoy!

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10 Comments

  • OH. MY. ISABEL.

    As a health professional, I must say, these are YUMMY. Further more, they make me not care for my well being when I smell then taste them :)

    • Isabel

      You would think I would learn being married to a personal trainer…but you know you love them!

  • Seriously? Every time you post a new recipe, I’m salivating (and bookmarking!).

    • Isabel

      LOL. Thanks, Jillian! Hope you try these! They’re quite addicting.

  • I see myself making these and dipping them in sriracha ….mmmmmm

  • Isabel

    mmmmm that’s a fabulous idea. i actually dipped mine in the bottled sweet chili sauce.

  • […] at first because I didn’t even know where to begin. But, after much research, I realized that wonton soup is not as difficult as you might think. The most tedious part was forming the actual wontons […]

  • Found this recipe a couple years after your original post. I LOVE cream cheese wontons and decided to make some. Your recipe and directions were perfect! It’s going to cost me a few more miles on the treadmill but it is worth it. Thanks :)

    • Isabel

      Hahaha, you can treat yourself every once in a while. You can even use low-fat cream cheese! Thanks Niki for your comment!

  • […] I’m new or something, but I’ve never heard of adding cream cheese to mashed potatoes. Have you? My first and most unforgettable experience was over the Thanksgiving […]

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