Pineapple Cream Cheese Wontons
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!  
Servings Prep Time
6 20minutes
Cook Time
12minutes
Servings Prep Time
6 20minutes
Cook Time
12minutes
dipping cream cheese wonton recipe in sweet and sour sauce
Ingredients
  • 36 wonton wrappers
  • coconut oil or olive oil if baking
  • vegetable oil if frying
Wonton Filling
  • 8oz. cream cheese, softened
  • 2 green onions, chopped
  • 1/4cup sweetened coconut flakes, roughly chopped
  • 1/4teaspoon powdered ginger
  • 1teaspoon Sriracha/ Asian hot chili sauce
  • 18 oz. can crushed pineapple – reserve juice for sweet and sour sauce
Easy Pineapple Sweet and Sour Sauce
  • 1/4cup ketchup
  • 1/4cup white vinegar
  • 1/4cup sugar
  • 2 garlic cloves, minced
  • 18 oz. can Pineapple juice
  • 1tablespoon cornstarch
  • sriracha to taste(optional)
Instructions
  1. IF FRYING: lay out a baking sheet size sheet of parchment paper (to lay finished wontons on). IF BAKING: lightly grease a baking rack placed on a baking sheet.
  2. Fill a small bowl with cool water. 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. Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper.
  3. TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Assemble remaining wontons in the same manner.
  4. TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring two opposite edges of the wonton together (1 wet, 1 dry) and pinch to seal. Next, pull the other two corners up so all the tips are touching, pressing along the edges to seal, pressing out any excess air. Place finished wontons on prepared surface and cover with a clean damp towel. Assemble remaining wontons in the same manner.
TO BAKE :
  1. Place finished wontons on a baking rack ontop of a baking sheet and lightly brush both sides of each wonton with olive oil or coconut oil. Bake for 8-12 minutes or until corners are browned and crispy.
TO FRY:
  1. Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don’t have a thermometer, make sure to test a a spare wonton to ensure the oil isn’t too hot. Fry 5 wontons at a time, 45-60 seconds or until golden, flipping half way through (they will darken more as they cool). Place wontons on a paper towel lined plate.
Pineapple Sweet and Sour Sauce
  1. Whisk together ketchup, vinegar, sugar and garlic in a medium saucepan. Pour pineapple juice into 1/2 cup measuring cup then add water to equal 1/2 cup. Whisk in cornstarch to the pineapple juice/water then add to saucepan and stir until well combined.
  2. Bring ingredients to a boil and simmer until thick – 1-2 minutes. Taste and add additional vinegar for more tang/sour or sugar for sweetness according to your preference. You can also add sriracha for a little heat.
Recipe Notes

WONTON WRAPPERS

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.

Tips for Frying Wontons

  • Don’t overcrowd the pan or the wontons will stick to each other.
  • Use enough oil so the wontons can sit comfortably in oil without touching the bottom of the pan.
  • Use a deep-fry thermometer if you have one – it will save you a few “test wontons” or wrappers
  • If you don’t have a thermometer, medium-high heat should be about right, but every stove is different. Test the temperature first with a a spare wonton wrapper or wonton. If it browns too quickly, turn the heat down.
  • Remove the wontons when you think they could become a little browner because they will deepen a little when removed from the pan.
  • Use tongs or a slotted spoon to transfer cream cheese wontons to a paper towel lined baking sheet or serving platter so they stay crispy.  You don’t want them sitting in oil.
  • Make sure to wait 5 to 10 minutes before serving the wontons, or the cream cheese filling will be piping hot.

STORAGE

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. It is better to freeze uncooked wontons instead (see section below).

  • TO STORE: Line cooked cream cheese wontons in a single layer on a paper towel lined plate/platter and cover with foil.
  • TO REHEAT: Place wontons on a baking sheet and crisp them up in the oven at 300 degrees for 5-10 minutes.

HOW TO 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.

HOW TO FREEZE COOKED 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.