Also referred to as cream cheese rangoons, cheese wontons are simple to make, require few ingredients, and taste just like the restaurant.
If you love cheese wontons, you will love these. Make them with or without seafood, depending what you like. You can also make them ahead and freeze them before or after frying. If you freeze them after frying, you’ll want to reheat them in a hot oven so they are crisp again.
Recipe for Cheese Wontons
- Wonton Papers (similar to Egg Roll papers, only smaller) They can be square or round, and you can usually find them in a supermarket in the cooler close to the produce section.
- 4 oz of cream cheese
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1 clove grated or finely chopped garlic
- (chopped crab or shrimp optional)
- canola oil for frying
Mix the ingredients together and put a small tsp size or smaller in the middle of each wonton paper. Wet the edges with water using your finger and press together tightly. Create the shape you want by how you press the sides together. Heat enough oil in your wok or small pan to float some wontons when added. It should be quite hot, as each wonton will only take about 30 seconds per side to be golden brown/crispy. Drain on a paper towel. This recipe will only use a portion of the wonton papers. If you want more, simply double the recipe.