Baked Cream Cheese Wontons

Cream Cheese Wonton is one tasty, addictive “east meets west” culinary creation. Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce. You’ve got to love a good fusion dish – a merger of ingredients from two different worlds, unexpected, a little different, but yum yum yum…YUM. Sometimes called Crab Rangoons (when imitation crabs are added to the cream cheese filling), Cream Cheese Wontons are typically deep-fried and served in many Chinese restaurants across the United States. Today, we are making Baked Cream Cheese Wontons. That’s right. Baked, not fried, and just as delicious. Hallelujah!

The truth is, I avoided Cream Cheese Wontons for the longest time. See, I grew up eating traditional wontons stuffed with ground pork, shrimp, chives etc. The idea of stuffing cream cheese into wontons was just way outside my wheelhouse. In my mind, you spread cream cheese on bagels. End of story. But then, one fateful day, I finally gave in, and I am humbled to say, the rest is history. I was so wrong about Cream Cheese Wontons, and have been pretty much addicted to them ever since.

Whenever I make this, it feels more like I am baking than cooking. Start with a softened cream cheese block. I defrost my cream cheese in the microwave if I don’t get the it out of the fridge earlier that day, or when it is a cold wintery day and the house is just cold. Like now.

Baked Cream Cheese Wontons

Crispy wonton skin wrapped around ooey-gooey seasoned cream cheese, dipped in a sweet tangy sauce.

 Course Appetizer

 Cuisine American, asian, Chinese

 Keyword baked cream cheese wontons, crab rangoon, cream cheese wontons

 Prep Time 30 minutes

 Cook Time 8 minutes

 Total Time 38 minutes

Ingredients

8 oz cream cheese softened

20 wonton wrappers

3 tbsp chopped green onions

1 tbsp minced sweet onions

1 tsp sugar

1/4 tsp salt

vegetable oil

1 egg

3 tbsp Thai sweet chili sauce

Instructions

In a large bowl, combine and mix well softened cream cheese with chopped green onions, minced sweet onions, sugar and salt.

Crack an egg into a small bowl and whisk it. Set aside.

To wrap the wonton, spoon a teaspoon of cream cheese mixture onto the middle of a wonton wrapper.

Spoon cream cheese onto wonton wrapper

Using a brush or finger, brush all four sides of the wonton wrapper with egg mixture.

brush wonton wrapper with egg wash

Pick up two opposite corners and press them to each other, then pick up the other two opposite corners to the middle and press the sides together to seal and close the seams.

wrap up wonton

Repeat Step 3-5 until all the cream cheese mixture are gone.

When all the wontons are wrapped, pre-heat oven to 400 degrees F. Brush or spray vegetable oil all over wontons, then line them up onto a baking sheet lined with parchment paper or aluminum foil.

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