Cream Cheese Wontons

With this easy and tasty recipe, indulge in the perfect blend of crispy wonton wrappers and creamy cream cheese filling. Impress your friends and family with these irresistible cream cheese wontons!

These delectable wontons are much better than your favorite Asian restaurant and considerably less expensive. Follow these easy step-by-step instructions for the best cream cheese wontons. These tasty nuggets are similar to my crab rangoons but without the added expense of crab meat. I love to serve these with chicken chop suey, chicken and broccoli stir fry, and moo shu pork.

Ingredient Notes and Substitutions

• Cream cheese: full-fat cream cheese is best
• Granulated sugar: just a touch for a little sweetness
• Seasonings: garlic powder and onion powder
• Worcestershire sauce: a small amount for added flavor
• Wonton wrappers: You can find them in the fresh produce section of most grocery stores near the fresh herbs or refrigerated salad dressings.
• Vegetable oil: or canola oil

How to Make Cream Cheese Wontons

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

Mix the cream cheese, sugar, garlic powder, onion powder, and Worcestershire sauce until smooth. Place a rounded teaspoonful of the cream cheese mixture into the center of the wonton.

Dip your index finger in water and run the full edge of the wonton. Bring the opposite corners together, pressing out the air. Use your thumb and index finger to seal the edges. Repeat the process until the wontons are stuffed.

Heat a couple of inches of vegetable oil in a Dutch oven or heavy pot over medium heat. Once the oil reaches 350-375 degrees, fry 4-6 wontons for 1-2 minutes or until golden brown, flipping halfway through. Remove the cream cheese wontons to paper towels and continue frying the remaining wontons. Serve with homemade sweet and sour sauce.

Preparation Tips and Storage

• You can mix the cream cheese mixture up to 2 days in advance. Store it in an airtight container in the fridge. Remove it from the fridge about 40 minutes before making the wontons.
• A high-temperature thermometer helps maintain the frying oil between 350 and 375 degrees. A good heavy-bottom pot, such as a Dutch oven, helps maintain heat.
• Cover the extra wontons and the prepped stuffed wontons with a lightly water-moistened paper towel or dish towel.
• Seal the edges as tightly as you can by pressing them together. If needed, remoisten your fingers.
• Freeze leftover wonton wrappers with parchment or wax paper between them. Place them in a zipper freezer bag, removing as much air as possible. Freeze for up to 2 months. Reheat from frozen in an air fryer at 370 degrees for about 6 minutes or in an oven at 350 degrees for about 8 minutes.

Flavor Variations

• You can use a beaten egg mixed with a tablespoon of water instead of the water. Some people swear it seals better, but I have never had trouble sealing the edges with water.
• There are other ways to fold rangoons, such as the triangle, boat, or star folds. See more here.
• Add a bit of chopped cooked crab meat or canned lump crab meat and make crab rangoon.
• Skip the oil and air fry. Preheat the air fryer to 350 degrees. Brush lightly with oil or spray with cooking spray or avocado oil spray. Add the stuffed wontons in a single layer and air fry for 6-7 minutes.

Sauces To Serve With Them

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