Wontons with cream cheese

Votes: 4

Time: 40 min.
Complexity: easily
Quantity: 24 fritters

These golden, crispy wontons with a delicate cream cheese filling, seasoned with hot sauce and green onions, will be a hit at your party. They have the perfect texture and amazing flavor—a perfect blend of Chinese and American cuisine. Formed like dumplings with a cheese filling, they are deep-fried until golden brown. Served with a sweet and spicy dipping sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Wontons

24 sheets of wonton dough
220 g of cream cheese
1 tbsp Sriracha sauce or other hot sauce (to taste)
2 green onions, light green and dark parts only, chopped
1 egg
Vegetable oil, for deep-frying

Dip sauce

3 tablespoons of honey
2 tablespoons lightly salted soy sauce
1 tbsp Sriracha sauce or other hot sauce
1 teaspoon regular or rice vinegar
1/4 tsp. sesame oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wonton dough, cream cheese, hot sauce, rice vinegar, honey

Cooking the dish according to the recipe:

Dip sauce:

Combine honey, soy sauce, Sriracha sauce, vinegar, and sesame oil in a small bowl and set aside.
Filling:

In the bowl of a stand mixer (or by hand), combine the cream cheese, Sriracha sauce, and green onions until evenly combined (scrape down the sides of the bowl as needed). In a separate bowl, whisk the egg with 1/2 cup of water.

Assemble the wontons one by one:

Place about 1/2 teaspoon of the cheese mixture on one corner of the wonton dough sheet. Brush the edges of the wonton with the egg mixture using your finger. Fold the dough diagonally, starting at the corner with the cheese and stopping when half the dough is folded and the cheese mixture is inside. Lift the two ends, brush them with the egg mixture, and seal them. The remaining pointed end will fold back on its own. The wontons should resemble tortellini (or dumplings). Place the assembled wontons under plastic wrap or a light towel to prevent them from drying out.
In a large saucepan or frying pan, heat 2-3 inches of vegetable oil to 350°F (175°C) on a deep-fry thermometer. Be careful not to let the oil get too hot, or the wontons will burn. Experiment with a remaining piece of dough to test.
Fry the wontons, 4-5 at a time, for 45 seconds to 1 minute, turning them over to ensure even browning. Remove them when you think they need a little more browning (they'll brown slightly within a few seconds of being removed from the pan). Transfer the wontons to a paper towel to drain off any excess oil. Repeat with the remaining wontons.
It's best to let the wontons cool for 5-10 minutes before serving, as the cream cheese filling can be quite hot. Serve with dipping sauce.

Note

When working with wonton dough, keep the open package covered with plastic wrap and a towel, otherwise they will dry out quickly!