cream cheese wonton recipe
The Best cream cheese wonton recipe
I love this recipe because it’s so versatile. You can serve it as a starter, a light main, or even a snack if you’re feeling adventurous. It’s perfect for potlucks because it’s something people will actually eat, not just stare at like a fancy appetizer. And the health benefits? Well, the wontons themselves are made with whole wheat flour if you use that, which keeps it a little lighter than traditional versions. The cream cheese is still a treat, but the dumplings themselves are a great way to get some extra veggies in if you’re folding them with finely chopped spinach or mushrooms. It’s not the healthiest dish by any means, but it’s a treat that feels good, and that’s what matters most to me. Plus, it’s something the whole family can enjoy without feeling guilty.
Cream Cheese Wonton Dumplings
A delightful and easy recipe for homemade wontons filled with a creamy cheese mixture, perfect for dipping in savory sauces or steaming. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1/4 cup ice water
- 1 tsp salt
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped scallions
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- Soy sauce or sweet chili sauce
- Steamed broccoli or green beans
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Combine flour and salt in a large bowl. Gradually add ice water, mixing until a dough forms. Knead lightly for 2-3 minutes until smooth. Cover with a damp towel and rest for 15 minutes. -
3
Preheat a steamer or a pot with a lid and water to boiling. Prepare filling by mixing cream cheese, cheddar cheese, green onions, scallions, garlic, soy sauce, and black pepper until smooth. -
4
Roll the dough between two sheets of plastic wrap into a 1/4-inch thick rectangle. Cut into 2-inch squares. Roll each square into a circle, then fold in half to form a half-moon shape. -
5
Place 1 tsp of cheese filling in the center of each wonton. Fold the wontons in half to seal. Arrange on the prepared baking sheet. -
6
Bake at 400°F (200°C) for 15-20 minutes until golden brown. Alternatively, steam for 10-12 minutes.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry cutter or two forks
- Cutting board
- Baking sheet
- Oven
- Steamer or pot with a lid
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush the baked wontons lightly with beaten egg before baking.
- Substitute half the flour with whole wheat flour for a healthier option.
- Use leftover wontons in soups or stir-fries for a quick meal.
Watch Video Of How Cream Cheese Wonton Dumplings Works
❓ Frequently Asked Questions About Cream Cheese Wonton Dumplings
What is the best way to prevent the wontons from sticking together during cooking?
To prevent sticking, ensure your wontons are chilled in the fridge for at least 30 minutes before cooking. This makes the dough firmer and less likely to bind. Lightly grease your hands with oil when handling and avoid overcrowding the pot when boiling. You can also use a bit of cornstarch or rice flour as a dusting for extra non-stick properties.
Can I substitute regular flour for the wonton wrappers in this recipe?
No, you should not substitute regular flour for wonton wrappers. Wonton wrappers are specifically made for this purpose and contain a blend of wheat flour, starch, and sometimes egg to give them the right texture and flexibility. Using regular flour would make the wontons dense and crumbly instead of delicate and fluffy.
How do I handle the wontons if they start to break apart before cooking?
If your wontons break while filling, try these fixes:
– Use slightly colder dough (chill the wrappers longer before handling).
– Fill them more loosely—don’t overstuff them, as this can cause them to tear.
– Use a little more water when kneading the dough to make it more pliable.
– If they’re already broken, you can still cook them—just cut them into smaller pieces and adjust the cooking time accordingly.
Why do my wontons turn out tough instead of tender?
Tough wontons usually happen due to one of these reasons:
– Overhandling the dough—handle it as little as possible, especially when filling.
– Not chilling the dough enough—ensure wrappers are fully chilled before shaping.
– Cooking too long—check for doneness at 1-2 minutes and remove immediately.
– Using too much filling—keep fillings light and avoid overstuffing.
– Not resting the dough properly—let it rest for at least 30 minutes after kneading.
How can I make sure the filling is evenly distributed without breaking the wontons?
For consistent filling:
1. Use a small spoon or your fingers to scoop filling into the center of the wrapper, pressing gently but not too hard.
2. Fold the edges inward just enough to contain the filling before sealing the edges neatly.
3. Avoid pressing too firmly—this can squish the filling out or cause tears.
4. If filling is too thick, mix it with a little water or broth to make it easier to distribute.
5. Work quickly—keep the filled wontons on a tray covered with plastic wrap to prevent sticking while you finish them all.
