fxtadeusz@gmail.comDescription
These sweet cream cheese wontons are crispy, golden, and filled with creamy sweetness. A fun and easy dessert appetizer for parties or family treats.
You love crab rangoon, right? Well, can I interest you in their absolutely delicious cousin? These sweet cream cheese wontons are the gooey, bubbly, crunchy, salty-sweet, wonderfully indulgent dessert we didn’t know we needed. They are hard to resist and impossible to forget.
Made with all the amazing textures we love in the classic wonton, but with a sweet cream cheese filling, these bites are the BEST. Simple to make with only a few ingredients, these adorable little pockets are a sneaky addition to parties, game day, or a regular weeknight dessert (or they disappear entirely before anyone else even knows they exist.) Part dessert, part appetizer, it satisfies any craving you may have for something crunchy, creamy, just-savory-enough-but-not-really-but-mostly-sweet, and perfect.
The beauty of this recipe lies in its simplicity. With just a handful of pantry staples like cream cheese, sugar, and wonton wrappers, you have everything you need to create an extraordinary dessert. This is proof that you don’t need a long list of ingredients to make something truly special.
Forget everything you know about wontons. It’s time to bring these bad boys into the dessert department. Warning: You won’t be able to eat just one.
In this post I’ll share exactly how to make cream cheese wontons that are fully sealed, perfectly golden and bubbly, and full of flavor (but not filling!) How to fold the wontons into pretty (or not so pretty) little packages, the best tips for frying them to crispy perfection, and a delicious (and super easy!) filling for the ultimate cream cheese wontons dessert.
My Thoughts Before Starting
One of the things I love most about cooking is taking everyday ingredients and ingredients we may have countless times, and making something wholly unexpected and delightful from them. For me, these Sweet Cream Cheese Wontons are just that.
We all have cream cheese in the fridge right? And perhaps a package of wonton wrappers leftover from a recent soup recipe? They’re both very, very good on their own and I like them each very much. But put them together? And you have these perfect little pillows of heaven that will melt in people’s mouths and make them say “Whaaaat? !” over and over again.
What I also love about this recipe is it’s activity. It’s a time for you to put on some tunes, head to the counter, and get into the zone of folding one wonton after the other. It’s not a precise craft, some will be perfect triangles, some will be little purses, some…we won’t talk about the wonky ones. It’s handmade, which is perfect for kids, but also fun with a partner or friends to make cooking a more interactive experience.
I feel like this recipe in particular is an invitation to get playful with your food. Grab a staple like the wonton wrapper and ask yourself “What if?” What if we add a sweet filling? What if we sprinkle it with powdered sugar? I love the process of cooking, and being a chef or weekend-warrior enthusiast, there is always something new to discover.
So let go of any expectations and just enjoy the process of frying up these little nuggets of happiness.
The art of the fold is a relaxing and rewarding process. Each little parcel is sealed with care, locking in the sweet, creamy filling. This hands-on step is what transforms simple squares into delicious, bite-sized treasures ready for the fryer.
Ingredients
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 package (approx. 40-50) square wonton wrappers
- Vegetable, canola, or other neutral oil, for frying
- Small bowl of water, for sealing
For Serving (Optional):
- Powdered sugar, for dusting
- Chocolate sauce, caramel sauce, or fruit preserves for dipping
Step-by-Step Instructions
Make the Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and pinch of salt. Using an electric hand mixer or a sturdy whisk, beat until the mixture is completely smooth, creamy, and free of lumps.
Set Up Your Folding Station: Lay a few wonton wrappers out on a clean, dry surface (such as a cutting board). Keep the remaining wrappers covered with a slightly damp paper towel to prevent them from drying out. Have your bowl of cream cheese filling and the small bowl of water nearby.
Fill the Wonton: Place about 1 level teaspoon of the cream cheese filling in the center of one wrapper. (Do not overfill, as this will cause them to explode in the oil.)
Seal the Edges: Dip your finger in the water and moisten all four edges of the wonton wrapper.
Fold the Wonton: There are many ways to fold these but the easiest is triangle. Simply take one corner diagonally and bring it to meet the opposite corner. Press the edges together gently, making sure there aren’t any trapped air bubbles. Ensure the seal is tight, otherwise the filling will burst out when you fry them. Repeat with remaining wrappers and filling.
Heat the Oil: In a heavy-bottomed pot, Dutch oven, or deep skillet, add about 2-3 inches of oil. Heat over medium-high until the oil reaches 350°F (175°C). I HIGHLY recommend using a kitchen thermometer to ensure the best and most consistent results.
Fry in Batches: Once the oil is hot, carefully add 4-6 wontons to the oil. Do not overcrowd the pot. Fry for about 1-2 minutes per side, until golden and crispy. They cook fast!
Drain and Cool: Use a slotted spoon or spider strainer to remove the wontons from the oil. Drain on a wire rack, or on a plate lined with paper towels.
Serve: Let cool for a few minutes as the filling will be very hot. Dust with powdered sugar and serve with dipping sauces if desired (Chocolate, caramel, or even fruit preserves are great options!)
My Tips & Tricks
Softened, Not Melted: Ensure your cream cheese is properly softened to room temperature for a smooth, lump-free filling. If it is too cold, it will be lumpy, and if you melt it the filling will be too runny.
The “No Burst” Rules: Overfilling or improper sealing are the two main reasons wontons burst open when frying. Follow the rule of no more than one teaspoon of filling, and make sure you press firmly along the moistened edges to create a strong seal, squeezing out any air bubbles.
Keep Wrappers From Drying: Wonton wrappers dry out very fast and it makes them impossible to seal. I keep the ones I am not working with under a damp paper towel at all times.
Alternative Cooking Methods:
Air Fryer: For a lighter version, preheat air fryer to 375°F (190°C). Spray the wontons with a little cooking spray, and place in a single layer in the basket. Air fry for 6-8 minutes, flipping halfway through until golden and crisp.
Baked: Preheat oven to 400°F (200°C). Place wontons on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for 10-12 minutes, flipping halfway through until golden brown. Note: This method will not get the wontons quite as bubbly or crisp as frying.
Want a Savory Twist? This filling recipe is so versatile! To make a more classic Crab Rangoon style filling, use 8 oz cream cheese, 4 oz crab meat (well drained), 2 chopped scallions, ½ tsp garlic powder, and a dash of soy sauce. The process is the same.
Conclusion
I hope you enjoy these Sweet Cream Cheese Wontons as much as I do! They are the perfect example that sometimes the most memorable dishes are the simplest. Using just a few ingredients, you can create something that is crispy, creamy, and completely unforgettable. So, get folding and enjoy!
Don’t forget to tag me in your photos with @YourHandle and use the hashtag #SweetWontons, I can’t wait to see your crispy masterpieces!
This is the moment of pure indulgence. Perfectly fried to a golden crisp, dusted with a snow of powdered sugar, and ready to be devoured. That irresistible crunch followed by the warm, sweet cream cheese center is a truly unforgettable treat.
Sweet Cream Cheese Wontons
Description
You love crab rangoon, right? Well, can I interest you in their absolutely delicious cousin? These sweet cream cheese wontons are the gooey, bubbly, crunchy, salty-sweet, wonderfully indulgent dessert we didn’t know we needed. They are hard to resist and impossible to forget.
Ingredients
Instructions
- Make the Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and pinch of salt. Using an electric hand mixer or a sturdy whisk, beat until the mixture is completely smooth, creamy, and free of lumps.
Set Up Your Folding Station: Lay a few wonton wrappers out on a clean, dry surface (such as a cutting board). Keep the remaining wrappers covered with a slightly damp paper towel to prevent them from drying out. Have your bowl of cream cheese filling and the small bowl of water nearby.
Fill the Wonton: Place about 1 level teaspoon of the cream cheese filling in the center of one wrapper. (Do not overfill, as this will cause them to explode in the oil.)
Seal the Edges: Dip your finger in the water and moisten all four edges of the wonton wrapper.
Fold the Wonton: There are many ways to fold these but the easiest is triangle. Simply take one corner diagonally and bring it to meet the opposite corner. Press the edges together gently, making sure there aren’t any trapped air bubbles. Ensure the seal is tight, otherwise the filling will burst out when you fry them. Repeat with remaining wrappers and filling.
Heat the Oil: In a heavy-bottomed pot, Dutch oven, or deep skillet, add about 2-3 inches of oil. Heat over medium-high until the oil reaches 350°F (175°C). I HIGHLY recommend using a kitchen thermometer to ensure the best and most consistent results.
Fry in Batches: Once the oil is hot, carefully add 4-6 wontons to the oil. Do not overcrowd the pot. Fry for about 1-2 minutes per side, until golden and crispy. They cook fast!
FAQ (Frequently Asked Questions)
1. Can I make these ahead of time? Yes! This is a great make-ahead recipe. Assemble the wontons completely but do not cook them. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen wontons to a freezer-safe bag or container. You can fry them directly from frozen, just add an extra minute or two to the cooking time.
2. What are the best dipping sauces for sweet wontons? The options are endless! They are fantastic with a simple dusting of powdered sugar, but dipping takes them to the next level. Try a rich chocolate sauce, a buttery caramel sauce, raspberry or strawberry preserves, or even a tart lemon curd.
3. Why did my wontons come out soggy or greasy? This is almost always due to the oil temperature. If the oil is not hot enough (below 350°F / 175°C), the wontons will absorb oil instead of instantly crisping up. If the oil is too hot, the outside will burn before the inside is warm. A kitchen thermometer is your best friend for perfect frying!
