{"id":58914,"date":"2024-02-24T12:07:08","date_gmt":"2024-02-24T12:07:08","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58914"},"modified":"2024-02-24T12:07:11","modified_gmt":"2024-02-24T12:07:11","slug":"what-is-cream-cheese-wonton","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/","title":{"rendered":"What is Cream Cheese Wonton?"},"content":{"rendered":"\n<p><strong>Cream cheese wontons<\/strong> are a popular Chinese-American appetizer consisting of small deep-fried wonton wrappers filled with a <a href=\"https:\/\/aglassandahalffullproductions.com\/cheddar-cheese-vs-cream-cheese\/\">cream cheese<\/a> filling. Also known as crab rangoon, these crispy dumplings have a creamy, rich interior encased in a crunchy outer shell.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cream-Cheese-Wonton.jpeg\" alt=\"What is Cream Cheese Wonton\" class=\"wp-image-59045\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cream-Cheese-Wonton.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cream-Cheese-Wonton-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Cream cheese wontons<\/strong> are easy to make at home and are a fun twist on traditional wontons. They are a crowd-pleasing appetizer perfect for parties or enjoying with a Chinese takeout dinner at home.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_64 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#How_to_Make_Cream_Cheese_Wontons\" title=\"How to Make Cream Cheese Wontons\">How to Make Cream Cheese Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Ingredients_Needed\" title=\"Ingredients Needed\">Ingredients Needed<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#How_to_Assemble_the_Wontons\" title=\"How to Assemble the Wontons\">How to Assemble the Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Cooking_the_Wontons\" title=\"Cooking the Wontons\">Cooking the Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Origin_and_History\" title=\"Origin and History\">Origin and History<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Why_Are_They_Called_Crab_Rangoon\" title=\"Why Are They Called Crab Rangoon?\">Why Are They Called Crab Rangoon?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Ingredients_in_Cream_Cheese_Wontons\" title=\"Ingredients in Cream Cheese Wontons\">Ingredients in Cream Cheese Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Cream_Cheese\" title=\"Cream Cheese\">Cream Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Green_Onions\" title=\"Green Onions\">Green Onions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Garlic_Powder\" title=\"Garlic Powder\">Garlic Powder<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Wonton_Wrappers\" title=\"Wonton Wrappers\">Wonton Wrappers<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Egg_Wash\" title=\"Egg Wash\">Egg Wash<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Frying_Oil\" title=\"Frying Oil\">Frying Oil<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Tips_for_Making_Creamy_Crispy_Wontons\" title=\"Tips for Making Creamy, Crispy Wontons\">Tips for Making Creamy, Crispy Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#How_to_Fold_Wontons\" title=\"How to Fold Wontons\">How to Fold Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Triangle_Fold\" title=\"Triangle Fold\">Triangle Fold<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Envelope_Fold\" title=\"Envelope Fold\">Envelope Fold<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Ruffled_Pouch\" title=\"Ruffled Pouch\">Ruffled Pouch<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Common_Filling_Variations\" title=\"Common Filling Variations\">Common Filling Variations<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Crab\" title=\"Crab\">Crab<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Bacon\" title=\"Bacon\">Bacon<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Cheese\" title=\"Cheese\">Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Jalapenos\" title=\"Jalape\u00f1os\">Jalape\u00f1os<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Sweet_Corn\" title=\"Sweet Corn\">Sweet Corn<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Cilantro\" title=\"Cilantro\">Cilantro<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Cooking_Methods\" title=\"Cooking Methods\">Cooking Methods<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Frying\" title=\"Frying\">Frying<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-28\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Baking\" title=\"Baking\">Baking<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-29\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Air_Frying\" title=\"Air Frying\">Air Frying<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-30\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Serving_Suggestions_and_Dipping_Sauces\" title=\"Serving Suggestions and Dipping Sauces\">Serving Suggestions and Dipping Sauces<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-31\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Storing_Leftover_Wontons\" title=\"Storing Leftover Wontons\">Storing Leftover Wontons<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-32\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-33\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Are_cream_cheese_wontons_fried\" title=\"Are cream cheese wontons fried?\">Are cream cheese wontons fried?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-34\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#How_do_you_fold_a_cream_cheese_wonton\" title=\"How do you fold a cream cheese wonton?\">How do you fold a cream cheese wonton?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-35\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Do_you_put_egg_in_cream_cheese_wonton\" title=\"Do you put egg in cream cheese wonton?\">Do you put egg in cream cheese wonton?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-36\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Can_you_freeze_cream_cheese_wontons\" title=\"Can you freeze cream cheese wontons?\">Can you freeze cream cheese wontons?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-37\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Do_crab_rangoon_have_crab_in_them\" title=\"Do crab rangoon have crab in them?\">Do crab rangoon have crab in them?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-38\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cream-cheese-wonton\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Make_Cream_Cheese_Wontons\"><\/span>How to Make Cream Cheese Wontons<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Making cream <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> wontons is simple with just a few basic ingredients. Here is an overview of how to make these delicious dumplings at home:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_Needed\"><\/span>Ingredients Needed<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>To make <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rangoon\/\">cream cheese wontons<\/a> you will need:<\/p>\n\n\n\n<ul>\n<li><strong>Cream cheese<\/strong>&nbsp;- regular full-fat cream cheese works best. Allow it to soften to room temperature before using.<\/li>\n\n\n\n<li><strong>Green onions<\/strong>&nbsp;- for flavor, use just the green tops, finely chopped.<\/li>\n\n\n\n<li><strong>Garlic powder<\/strong>&nbsp;- add a bit of garlic flavor to the filling.<\/li>\n\n\n\n<li><strong>Wonton wrappers<\/strong>&nbsp;- find these in the refrigerated section of the grocery store.<\/li>\n\n\n\n<li><strong>Egg<\/strong>&nbsp;- makes an egg wash to help seal the wontons.<\/li>\n\n\n\n<li><strong>Oil for frying<\/strong>&nbsp;- use a neutral oil like vegetable, canola or peanut.<\/li>\n\n\n\n<li><strong>Dipping sauces<\/strong>&nbsp;- sweet &amp; sour, Thai chili sauce, etc.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Assemble_the_Wontons\"><\/span>How to Assemble the Wontons<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Assembling cream cheese wontons is easy:<\/p>\n\n\n\n<ol>\n<li>In a bowl, mix together the softened cream cheese, green onions, and garlic powder until well-combined.<\/li>\n\n\n\n<li>Lay a wonton wrapper flat and add 1 tsp of filling to the center.<\/li>\n\n\n\n<li>Use your finger to brush water or egg wash around the edges of the wrapper.<\/li>\n\n\n\n<li><strong>Fold<\/strong>&nbsp;the wrapper in half to form a triangle, pressing along the edges to seal. Make sure the filling is enclosed.<\/li>\n\n\n\n<li>Repeat with the remaining wrappers and filling.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_the_Wontons\"><\/span>Cooking the Wontons<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You can either fry, bake or air fry the assembled wontons:<\/p>\n\n\n\n<ul>\n<li><strong>To fry:<\/strong>&nbsp;Heat 1-2 inches of oil to 375\u00b0F in a pot or deep fryer. Fry a few wontons at a time for 1-2 minutes until golden.<\/li>\n\n\n\n<li><strong>To bake:<\/strong>&nbsp;Place on a baking sheet and bake at 400\u00b0F for 10-12 minutes until crispy.<\/li>\n\n\n\n<li><strong>To air fry:<\/strong>&nbsp;Cook at 360\u00b0F for 8-10 minutes, shake basket halfway.<\/li>\n<\/ul>\n\n\n\n<p>Enjoy the cream cheese wontons immediately while hot, with dipping sauces!<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Cream cheese wontons are made by filling wonton wrappers with a cream cheese mixture, sealing, and frying, baking or air frying until crispy.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origin_and_History\"><\/span>Origin and History<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cream cheese wontons likely originated sometime in the 1950s-1960s in Chinese restaurants in America. They came about as Chinese cooks experimented with blending American and Chinese cuisine.<\/p>\n\n\n\n<p>While wontons have been around for centuries in China, the <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-cream-puffs\/\">cream cheese filling<\/a> is a modern American spin. <strong>Adding a rich cream cheese mixture to the traditional wonton resulted in an appetizer fusion food that became beloved in Chinese-American cuisine.<\/strong><\/p>\n\n\n\n<p>The earliest cream cheese wontons were called \"cream cheese patties\" or \"cheese wontons.\" Over time they became known as crab rangoon due to their similarity to Chinese crab rangoon, which also feature a creamy filling in a crisp wrapper.<\/p>\n\n\n\n<p>However, true crab rangoon contains crab meat while cream cheese wontons are vegetarian. The terms are now often used interchangeably.<\/p>\n\n\n\n<p><strong>Cream cheese wontons grew in popularity across the U.S. as Chinese takeout restaurants proliferated. Today, they are so ubiquitous that many Americans assume they originated in China.<\/strong><\/p>\n\n\n\n<p>In truth, this tasty appetizer is a delicious example of how Asian and Western cuisines blended together in America to create something new and uniquely Chinese-American.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_Are_They_Called_Crab_Rangoon\"><\/span>Why Are They Called Crab Rangoon?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cream cheese wontons are sometimes called crab rangoon, which leads to some confusion. <strong>So why are they named after a seafood appetizer when they don't actually contain crab?<\/strong><\/p>\n\n\n\n<p>The reason is that crab rangoon and cream cheese wontons are very similar in appearance and texture.<\/p>\n\n\n\n<p>Authentic crab rangoon consists of crab meat and cream cheese wrapped in crisp wonton wrappers, which are then fried.<\/p>\n\n\n\n<p>So cream cheese wontons mimic the flavor profile and preparation method of crab rangoon very closely. The only difference is the lack of crab meat in the filling.<\/p>\n\n\n\n<p>When cream cheese wontons grew popular in the U.S., consumers and restaurants likely associated them with the similar crab rangoon. Hence, the two names became used interchangeably over time.<\/p>\n\n\n\n<p><strong>The bottom line: cream cheese wontons got their nickname from their close resemblance to crab rangoon in look, taste and texture. But you don't need crab meat to enjoy this delicious appetizer!<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_in_Cream_Cheese_Wontons\"><\/span>Ingredients in Cream Cheese Wontons<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cream cheese wontons have only a few main ingredients, but each one contributes important flavor and texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cream_Cheese\"><\/span>Cream Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Cream cheese provides the signature creamy, rich filling and binds the other ingredients together after softening. Regular full-fat cream cheese works best to achieve the right smooth, lush consistency.<\/p>\n\n\n\n<p><strong>Reduced fat or nonfat cream cheese does not provide the ideal texture or flavor for the filling.<\/strong> Make sure to allow refrigerated cream cheese to soften at room temperature before preparing the wontons.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Green_Onions\"><\/span>Green Onions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Finely chopping the green tops of green onions adds a punch of fresh onion flavor to the filling. Green onion pairs perfectly with the richness of the cream cheese.<\/p>\n\n\n\n<p>For convenience, many recipes call for dried onion flakes instead of fresh green onion. However, fresh imparts better flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Garlic_Powder\"><\/span>Garlic Powder<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>A touch of garlic powder gives the filling a little zing without overpowering the other flavors. Use just 1\/4 to 1\/2 teaspoon per batch of filling.<\/p>\n\n\n\n<p>Other options like fresh minced garlic or garlic salt can work too but may provide a stronger garlic taste. Garlic powder blends in more subtly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Wonton_Wrappers\"><\/span>Wonton Wrappers<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>To make the signature crispy dumpling exterior, use thin square wonton wrappers. Look for them near the <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-tofu\/\">tofu<\/a> in the refrigerated section of supermarkets.<\/p>\n\n\n\n<p><strong>Wonton wrappers labeled for frying or potstickers are ideal. Rice paper or egg roll wrappers don't work as well.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Egg_Wash\"><\/span>Egg Wash<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Brushing the edges of the wonton wrappers with egg wash helps them seal tightly together when folded. Just whisk together 1 egg with 1 tsp water.<\/p>\n\n\n\n<p>Egg wash prevents the filling from leaking out. For a vegan option, use water instead.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Frying_Oil\"><\/span>Frying Oil<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For frying, you want a neutral-flavored oil with a high smoke point. Good choices are peanut, vegetable, canola or rice bran oil.<\/p>\n\n\n\n<p>Olive oil is not recommended, as it can impart unwelcome flavors after frying.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_for_Making_Creamy_Crispy_Wontons\"><\/span>Tips for Making Creamy, Crispy Wontons<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With a few simple tips, you can achieve the perfect cream cheese wonton - crispy and brown on the outside surrounding luscious, creamy filling:<\/p>\n\n\n\n<ul>\n<li><strong>Don't overfill<\/strong>&nbsp;- too much filling will prevent the wonton from sealing tightly and will ooze out. Use 1\/2 to 1 teaspoon per wrapper.<\/li>\n\n\n\n<li><strong>Remove air bubbles<\/strong>&nbsp;- lightly press out any air pockets that form in the filling to prevent explosions during frying.<\/li>\n\n\n\n<li><strong>Moisten wrapper well<\/strong>&nbsp;- ensure egg wash coats the entire edge so wrapper adheres completely when pressed together.<\/li>\n\n\n\n<li><strong>Press and pinch seams<\/strong>&nbsp;- seal tightly by pressing firmly along the edges, then pinch for extra insurance.<\/li>\n\n\n\n<li><strong>Fry at proper temperature<\/strong>&nbsp;- fry between 360-375\u00b0F. Too low, and they will get greasy, too high and they will burn.<\/li>\n\n\n\n<li><strong>Don't crowd the pan<\/strong>&nbsp;- fry just a few at a time so they cook evenly.<\/li>\n\n\n\n<li><strong>Blot oil<\/strong>&nbsp;- drain fried wontons on a paper towel-lined plate to soak up excess grease.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Follow tips like not overfilling, sealing tightly, and frying at the right temperature to achieve the ideal crispy, creamy wonton.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Fold_Wontons\"><\/span>How to Fold Wontons<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>One fun part of making cream cheese wontons is folding the wonton wrappers around the filling to form the dumplings. There are a few common methods.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Triangle_Fold\"><\/span>Triangle Fold<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The triangle fold is the easiest folding technique for beginners. To do:<\/p>\n\n\n\n<ol>\n<li>Place filling in center of wonton wrapper.<\/li>\n\n\n\n<li><strong>Lightly wet 2 adjacent edges<\/strong>&nbsp;with egg wash or water.<\/li>\n\n\n\n<li><strong>Pull bottom corner up<\/strong>&nbsp;over filling and press to top corner to adhere.<\/li>\n\n\n\n<li>Repeat on other side to form a triangle. Pinch seams tightly.<\/li>\n<\/ol>\n\n\n\n<p>This forms an easy triangular dumpling. The fusion of two corners seals in the filling well.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Envelope_Fold\"><\/span>Envelope Fold<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For a more sealed, square dumpling:<\/p>\n\n\n\n<ol>\n<li>Place filling off-center toward bottom of the wrapper.<\/li>\n\n\n\n<li><strong>Fold bottom corner up<\/strong>&nbsp;over filling to form a triangle, sealing the bottom seam.<\/li>\n\n\n\n<li><strong>Then fold 2 side corners in<\/strong>&nbsp;toward each other, pressing to adhere.<\/li>\n<\/ol>\n\n\n\n<p>The final result looks like a little envelope enclosing the filling.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ruffled_Pouch\"><\/span>Ruffled Pouch<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For a pretty, ruffled appearance:<\/p>\n\n\n\n<ol>\n<li>Place filling in center of wrapper.<\/li>\n\n\n\n<li><strong>Pinch opposing corners together<\/strong>&nbsp;and fold partially inward to form a pouch.<\/li>\n\n\n\n<li><strong>Gently ruffle the unfolded corners<\/strong>&nbsp;by pinching little folds into them, so they fan out attractively.<\/li>\n<\/ol>\n\n\n\n<p>The ruffles give the dumpling a cute, decorative look with extra surface area for getting crispy.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Common_Filling_Variations\"><\/span>Common Filling Variations<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While the classic cream cheese wonton filling contains just cream cheese, green onions, and garlic, the filling can be jazzed up in lots of ways. Get creative with mix-ins!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crab\"><\/span>Crab<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Add shredded imitation or real crab meat to make them into crab rangoon. Use about 1\/4 cup crab per 8 oz. cream cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Bacon\"><\/span>Bacon<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Cooked, crumbled bacon adds a smoky crunch and salty flavor. Fry about 4 slices of chopped bacon per 8 oz. cream cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheese\"><\/span>Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Mix in shredded cheddar, <a href=\"https:\/\/aglassandahalffullproductions.com\/havarti-cheese-vs-monterey-jack\/\">Monterey jack<\/a>, Swiss or <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">American cheese<\/a> for more cheesy flavor. Use about 1\/4 cup per 8 oz. cream cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Jalapenos\"><\/span>Jalape\u00f1os<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For spice, finely dice 1-2 pickled jalape\u00f1o peppers and stir into the filling. Reduce to 1\/2 jalape\u00f1o for milder heat.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sweet_Corn\"><\/span>Sweet Corn<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For sweetness, mix in 1\/4 cup of either fresh or thawed frozen corn kernels per 8 oz. cream cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cilantro\"><\/span>Cilantro<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Fresh chopped cilantro gives the filling a light, bright flavor. Add 2 tbsp per 8 oz. cream cheese.<\/p>\n\n\n\n<p><strong>Experiment with mixing and matching ingredients to invent your own signature cream cheese wonton filling!<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_Methods\"><\/span>Cooking Methods<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While frying makes the crispiest cream cheese wontons, you can also bake or air fry them for a lower-fat option.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Frying\"><\/span>Frying<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Deep frying in oil is the traditional cooking method. It yields the crispiest, crunchiest texture:<\/p>\n\n\n\n<ul>\n<li>Heat 1-2 inches oil to 360-375\u00b0F in a pot, deep fryer or Dutch oven.<\/li>\n\n\n\n<li>Fry just a few wontons at a time, 1-2 minutes per side until golden.<\/li>\n\n\n\n<li>Drain on a paper towel-lined plate to absorb excess grease.<\/li>\n<\/ul>\n\n\n\n<p>Frying tips:<\/p>\n\n\n\n<ul>\n<li>Maintain proper oil temperature to avoid greasy or burned wontons.<\/li>\n\n\n\n<li>Use a neutral high smoke point oil like vegetable or canola.<\/li>\n\n\n\n<li>Don't overcrowd the pan to ensure even frying.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Baking\"><\/span>Baking<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For oven-baked wontons:<\/p>\n\n\n\n<ul>\n<li>Place filled wontons on a baking sheet lined with <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-paper-alternatives\/\">parchment paper<\/a> or a silicone baking mat.<\/li>\n\n\n\n<li>Lightly coat wontons with cooking spray or brush with oil.<\/li>\n\n\n\n<li>Bake at 400\u00b0F for 10-14 minutes until crisped and golden brown, flipping halfway.<\/li>\n<\/ul>\n\n\n\n<p>Baking gives you a lower-fat option while still achieving a nice crunch. Keep an eye on them as baking times can vary.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Air_Frying\"><\/span>Air Frying<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>An air fryer lets you crisp up wontons with minimal oil:<\/p>\n\n\n\n<ul>\n<li>Spray wontons lightly with oil and place in air fryer basket in a single layer.<\/li>\n\n\n\n<li>Air fry at 370\u00b0F for 6-10 minutes until browned, shaking basket midway.<\/li>\n<\/ul>\n\n\n\n<p>The circulating hot air crisps up the wonton wrappers beautifully. Adjust timing as needed based on your model.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway: <\/strong>Traditional frying makes the crispiest wontons, but baking or air frying are healthier lower-fat alternatives.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Serving_Suggestions_and_Dipping_Sauces\"><\/span>Serving Suggestions and Dipping Sauces<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cream cheese wontons are fantastic on their own but dipping sauces take them to the next level. Here are serving ideas:<\/p>\n\n\n\n<ul>\n<li><strong>Sweet and sour sauce<\/strong>&nbsp;- the tangy zip balances the richness.<\/li>\n\n\n\n<li><strong>Thai sweet chili sauce<\/strong>&nbsp;- adds sweetness and moderate heat.<\/li>\n\n\n\n<li><strong>Chinese hot mustard<\/strong>&nbsp;- spicy and pungent, a classic accompaniment.<\/li>\n\n\n\n<li><strong>Duck sauce<\/strong>&nbsp;- savory, gingery and a little sweet.<\/li>\n\n\n\n<li><strong>Soy sauce<\/strong>&nbsp;- the saltiness plays nicely off the creamy filling.<\/li>\n\n\n\n<li><strong>Sweet chili sauce<\/strong>&nbsp;- doctor up <a href=\"https:\/\/aglassandahalffullproductions.com\/best-store-bought-taco-shells\/\">store bought<\/a> with Sriracha and lime juice.<\/li>\n<\/ul>\n\n\n\n<p>For variety, set out several dipping sauces and let guests mix and match their flavors.<\/p>\n\n\n\n<p>Serve cream cheese wontons hot right after frying or reheating for maximum crispness. Offer with dipping sauces in small bowls for dunking or drizzling.<\/p>\n\n\n\n<p>Garnish the platter with sliced green onions, sesame seeds, diced chilies or microgreens for a pop of color.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Offer a variety of dipping sauces like sweet chili, sweet and sour or hot mustard for flavor contrast with the richness of the wontons.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Storing_Leftover_Wontons\"><\/span>Storing Leftover Wontons<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Like many fried foods, cream cheese wontons are best eaten freshly made. But you can extend their shelf life with proper storage.<\/p>\n\n\n\n<p>After cooking, let wontons cool completely at room temperature. Place in an airtight container or resealable plastic bag.<\/p>\n\n\n\n<p>Refrigerate cream cheese wontons for <strong>3-4 days<\/strong>. The wonton wrappers will start to lose their crispness over time.<\/p>\n\n\n\n<p><strong>Do not freeze the wontons<\/strong> as the filling and wrappers will become soggy. Frozen cream cheese wontons will turn out mushy and soft once thawed.<\/p>\n\n\n\n<p>To reheat leftover wontons:<\/p>\n\n\n\n<ul>\n<li><strong>Oven:<\/strong>&nbsp;Bake at 300\u00b0F for 5-10 minutes until warmed through and crisp.<\/li>\n\n\n\n<li><strong>Air fryer:<\/strong>&nbsp;Air fry at 300\u00b0F for 3-5 minutes to re-crisp.<\/li>\n\n\n\n<li><strong>Microwave:<\/strong>&nbsp;Not recommended. Will turn wontons soggy.<\/li>\n<\/ul>\n\n\n\n<p>Enjoy leftover wontons within a few days for the best texture and flavor. Reheating restores some of the coveted crispness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Are_cream_cheese_wontons_fried\"><\/span>Are cream cheese wontons fried?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Traditionally, cream cheese wontons are deep fried<\/strong> for the signature crunchy, crispy texture. However, they can also be baked or air fried for a lower-fat option.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_do_you_fold_a_cream_cheese_wonton\"><\/span>How do you fold a cream cheese wonton?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Bring 2 opposite corners together over the filling, then repeat with the other corners until all 4 corners meet together.<\/strong> Press firmly to seal. Fold into a triangle or envelope shape.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Do_you_put_egg_in_cream_cheese_wonton\"><\/span>Do you put egg in cream cheese wonton?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Egg is usually used as an egg wash to seal the wonton wrappers<\/strong>, not in the filling itself. Whisk 1 egg with 1 tsp water and brush around the wonton edges.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_freeze_cream_cheese_wontons\"><\/span>Can you freeze cream cheese wontons?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>It's not recommended to freeze cream cheese wontons<\/strong> as the filling and wrappers will turn soggy when thawed. Refrigerate leftovers for 3-4 days instead.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Do_crab_rangoon_have_crab_in_them\"><\/span>Do crab rangoon have crab in them?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Authentic crab rangoon contains crab meat in the filling while cream cheese wontons do not.<\/strong> But cream cheese wontons are sometimes nicknamed crab rangoon due to their similar look and taste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Cream cheese wontons<\/strong> are a beloved Chinese-American appetizer that are easy to recreate at home. With just cream cheese, green onions, garlic powder and wonton wrappers, you can make these crispy, crave-worthy dumplings.<\/p>\n\n\n\n<p>Fry, bake or air fry the wontons until the wrappers become golden brown and crispy. Offer fun dipping sauces for the full restaurant experience.<\/p>\n\n\n\n<p>Feel free to get creative with the filling too by adding crab, bacon, jalape\u00f1os or other mix-ins to suit your tastes.<\/p>\n\n\n\n<p>Served alongside classic Chinese takeout dishes or enjoyed on their own as a party snack, homemade cream cheese wontons are sure to be a hit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cream cheese wontons are a popular Chinese-American appetizer consisting of small deep-fried wonton wrappers filled with a cream cheese filling. Also known as crab rangoon, these crispy dumplings have a creamy, rich interior encased in a crunchy outer shell. Cream cheese wontons are easy to make at home and are a fun twist on traditional [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":59045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58914"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58914"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58914\/revisions"}],"predecessor-version":[{"id":59046,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58914\/revisions\/59046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/59045"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}