Baked or Fried Cream Cheese Wontons that are restaurant delicious!
Enjoy gourmet-tasting Cream Cheese Wontons in the comfort of your own home! These crispy cream cheese rangoons are crunchy on the outside giving way to warm, oozing, melted cream cheese inside. The cream cheese filling is mixed with pineapple, coconut, green onions and ginger AKA your new addiction. These easy cream cheese rangoons taste straight out of a restaurant – or dare I say even better?! I’ve included step by step photos, easy to follow instructions, and how to freeze cream cheese wontons for an easy snack or appetizer any night of the week!
There are a few things my husband makes really well: pasta, and pasta, steak, pigs in a blanket, and cream cheese wontons. Patrick would always bring his famous wontons to New Year’s Eve parties or any other get togethers and they would fly off the plate!Aside from Patrick’s cream cheese wontons, I used to devour them at my local Pick Up Stix or Panda Express whenever I had the chance. I could never get enough of the crispy wonton outside giving way to warm, oozing, melted cream cheese inside. Seriously, does it get any better?!Yes it does! Because now you can make this cream cheese wonton recipe in the comfort of your own home AND you have the option to bake wontons instead of fry them. So, If you have never made cream cheese rangoons before, you are in for a treat. Not only are they one of the best appetizers you will ever sink your teeth into, they are SO easy!
Are wontons and Rangoons the same thing?The answer is, yes! Whether you’ve ordered cream cheese rangoons or cream cheese wontons at your favorite restaurant – they are identical, just with a different name. I just call them delicious.Rangoon is a actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup. They use the same wrapper but have a savory, meaty filling. So now you have multiple reasons to buy wonton wrappers!
Where did cream cheese wontons originate?The wonton wrapper comes from the Canton region of china. The word “wonton” is Cantonese for “swallowing clouds” – swallowing clouds of cream cheese and pineapple – pick me!Despite the origin of the wonton wrapper, cream cheese wontons do not come from China. Rather, a Polynesian restaurant in San Francisco, named Trader Vic’s, starting serving crab rangoons in 1956.It is loosely based off of a traditional Burmese recipe but largely Americanized because dairy was not widely available in that area of Asia at the time – another successful marriage of American and Chinese cuisines!I added additional Polynesian flair to the traditional cream cheese wontons with pineapple, coconut, ginger, etc. and voila! we get the tasty tropical dish of swallowing clouds with pineapples.
What are cream cheese wontons made of?Traditional cream cheese wontons are super simple. They are made of cream cheese, scallions, seasonings such as onion and/or garlic powder and wonton wrappers.I wanted to mix up the traditional cream cheese wonton recipe and create pockets of crispy, creamy tropical paradise, so I added crushed pineapple, coconut, ginger, green onions and sriracha to the cream cheese. It is HEAVEN!Also, instead of frying the wontons (which you can totally do if you prefer), I decided to bake them instead. After biting into a baked wonton, Patrick questioned, “These are baked?! You can’t even tell the difference!”
Where do I find WONTON WRAPPERS?You can’t make cream cheese wontons without wonton wrappers! But you’re in luck, wonton wrappers are easy to find at any grocery store, and definitely at specialty Asian markets.At my grocery store(s), the wonton wrappers are located near the produce, at the end of the aisle in the refrigerated section. You need 36 wonton wrappers for this rangoon recipe, so make sure you check the wrapper count. Depending on the brand of wontons wrappers you purchase, you may need one or two packages.
Can I use Fat Free Cream Cheese?Yes! You can make cream cheese rangoons with full-fat cream cheese or low fat cream cheese. Full fat cream cheese obviously has more flavor and melts better, but cream cheese wontons made with low-fat cream cheese will still be tasty.
How to Make Cream Cheese WontonsTo make your cream cheese wontons, simply:
- Mix up your wonton filling ingredients.
- Add the filling to the center of the wonton wrapper
- Brush the edges with water, fold into a triangle and press the edges together.
- Brush wontons with oil and bake or fry.
HOW TO WRAP WONTONSWrapping wontons is easy, especially if you just make a triangle. You can also make a triangle and press the edges together. There really is no right or wrong way to shape your wontons as long as the edges are sealed together. Here is my easy method:
- Working on a flat, dry surface, lay out 4-6 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. You can work with more or less wontons at a time depending on your comfort, speed and skill level. The key is to not let the wrappers dry out by sitting out too long while your working on other wontons.
- Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper. Don’t fill your wontons with too much filling or they won’t stick together.
- Working with one wonton at a time, wet your finger and brush the edges of the wonton wrapper with water.
- Fold the cream cheese wonton into a triangle by bringing 2 opposite corners of the wonton together to enclose the filling.
- Pinch the edges of the wrapper together to firmly a seal, pressing out any air.
- Place finished wontons on parchment paper and cover with a damp paper towel or damp towel so they don’t stick and don’t dry out.
TIPS TO PREVENT WONTONS FROM TEARINGThere are a couple tricks to prevent cream cheese wontons from tearing:
- Don’t over stuff: if the cream cheese rangoons are stuffed with too much filling, they will spring apart. Stick to one teaspoon of filling per wonton.
- Don’t dry out: wonton wrappers can easily dry out which will make them brittle and break or tear easily. To prevent this, keep any wrappers you are not working with under a damp cloth or in a sealed bag. Only remove them when you are ready to use them. As soon as you have filled your wonton wrappers, place them on parchment paper under a damp cloth.
- Use parchment: placing the finished wontons on parchment paper is important so they don’t stick, otherwise, they can stick to a cutting board/other surface and tear.
- Limit water: don’t use too much water to seal the wontons otherwise the wontons become soggy and the edges will not stick together. Only lightly dampen the edges.
- Clean work surface: before you start a new batch of wontons, wipe your working surface so it is dry otherwise your wonton wrappers will become soggy and tear.
How to Bake Cream Cheese WontonsYou can bake or fry your cream cheese wontons and they will both be delicious. To bake, simply line wontons on a lightly greased baking rack and spray with cooking spray. Bake 8-12 minutes or until corners are browned and crispy.
How to Fry Cream Cheese Wontons
Can Cream Cheese wontons be refrigerated?Cooked cream cheese wontons can be refrigerated but I do not recommend refrigerating uncooked wontons. Wonton wrappers dry out very quickly and will become brittle when refrigerated if they have not been cooked, which will cause them to tear and leak when baked or fried.To store cooked cream cheese wontons, line them in a single layer on a paper towel lined plate/platter and cover with foil.To reheat, place them on a baking sheet and crisp them up in the oven at 300 degrees for 5-10 minutes.
CAN I FREEZE UNCOOKED WONTONS?Instead of refrigerating wontons which will dry them out, you can freeze them instead! To freeze wontons:
- Place assembled, uncooked wontons on a parchment-lined baking sheet/plate (whatever will fit in your freezer) without touching.
- Loosely cover with plastic wrap.
- Freeze wontons until solid, about 1 hour.
- Transfer wontons to a freezer bag.
- Cook wontons directly from frozen by either baking or frying, adding a couple extra minutes to cooking time.
CAN I FREEZE COOKED CREAM CHEESE WONTONS?Yes, these cream cheese wontons freeze beautifully! Freezing the wontons creates a fabulous easy- snack/appetizer option for all those busy parties or nights.
- Place assembled, wontons on a parchment-lined baking sheet/plate (whatever will fit in your freezer) without touching.
- Loosely cover with plastic wrap.
- Freeze wontons until solid, about 1 hour. Flash freezing them allows them to be stored together without sticking to each other.
- Transfer wontons to a freezer bag and squeeze out any excess air.
- To reheat, place wontons on a baking sheet and bake at 300 degrees for 8-10 minutes.
Best Dip for Cream Cheese WontonsMy favorite dip for cream cheese rangoons is sweet and sour sauce. The sweet and tangy dip enveloping the crunchy, creamy cream cheese wontons is heaven. The sweet tanginess cuts through the creaminess with taste bud precision.I’ve taken traditional sweet and sour sauce and made it using pineapple juice. It might just be the best sweet and sour sauce known to wo-man. You will need:
- garlic loves
- pineapple juice
Cream Cheese Wonton Variations
- Mix in some imitation crab to create cream cheese crab rangoons!
- You can mix in other proteins as well like cooked pork or chicken
- mix cream cheese with Nutella and use more nutella for dipping
- add chopped strawberries to cream cheese (with or without chocolate chips)
- add some powdered sugar to the cream cheese filling then sprinkle the cooked wontons with powdered sugar; serve with orange marmalade or lemon curd for dipping
- mix cream cheese wth orange marmalade, apricot preserves, strawberry preserves, lemon curd etc. and some powdered sugar; sprinkle cooked wontons with powdered sugar
- mix cream cheese with garlic powder, onion powder, herbs and ANY cheese such as cheddar, pepper jack, Gouda, etc.
- Add bacon and chives to cream cheese
- Mix cream cheese with artichokes and spinach for artichoke spinach dip wontons!
- Mix cream cheese with sun-dried tomatoes and herbs
Looking for more Asian appetizer recipes?
- Sweet and Sour Chicken Egg rolls
- Chicken Satay with Peanut Sauce
- Asian Chicken Lettuce Wraps
- Korean Meatballs
- Vietnamese Spring Rolls
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