Easy Spinach and Cream Cheese Wonton Recipe (2024)

FAQs

What is cream cheese wonton made of? ›

A Midwestern favorite: baked cream cheese wonton wrappers. The recipe ingredients are simple: 1 wonton wrapper plus 1 teaspoon cream cheese. You can add chives, crab, and other kinds of cheese — just decrease the amount of cream cheese accordingly.

Fold the top (other side) of the wonton wrapper over it and lightly push down to get it to stick together forming your enclosed wonton. Repeat this process for each one. Lay your wontons in the air fryer and lightly spray with avocado oil cooking spray. Close the air fryer and cook at 350 for 6-8 minutes.

These wontons can be made ahead and frozen for up to 1 month. You can also refrigerate them overnight and fry them the next day, but don't refrigerate them for longer than that.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

Take out one bowl of the filling at a time to make the wontons. Wrappers – do not lay/spread them out but keep them in the opened package. Take out a few wrappers at a time (so they don't dry out). Cover the opened package with a damp tea towel.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

The skins should be thin and near-translucent. To do this, rest the dough several times during the kneading process so the gluten can relax, making it more pliable. Dust your surface and dough with cornstarch instead of flour, as extra flour will make the skins tough.

To start, place your filling in the middle of your wrapper and then fold the wrapper closed in a triangle shape. Take care to remove the air as you close it and seal the edges with water. You could stop here, with a samosa style wonton, or fold the corner in horizontally to create an envelope shape. Seal with water.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

Why do my wontons fall apart? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

Heat oil about 2 cm deep. Fry in hot oil until golden. Remove carefully from the oil using a slotted spoon. Drain on absorbent paper to absorb excess oil.

Turns out Philadelphia Cream Cheese — the global brand of cream cheese made by Kraft — has been wrapped in tin foil for more than dozen decades. “We still use foil for our brick Philadelphia Cream Cheese,” said Lynne Galia, a Kraft spokeswoman told Marketplace.

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.

Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from potato or wheat flour. Both can be boiled, steamed, or fried.

PAGODA^® Cream Cheese Wontons are the perfect combination of real cream cheese wrapped in a crispy wrapper. Add them to your favorite meal, or dip them in our tempting sweet chili sauce for the perfect snack.