Cream Cheese Wontons Recipe | Ree Drummond
Level: Intermediate
Yield: 24 wontons
Total Time: 40 min (Active Time: 30 min)
Nutritional Information (per wonton): Serving Size: 1 of 24 servings Calories: 204; Total Fat: 11 g; Saturated Fat: 3 g; Carbs: 21 g; Fiber: 1 g; Sugar: 3 g; Protein: 4 g; Cholesterol: 19 mg; Sodium: 290 mg.
Ingredients
Dipping Sauce:
- 3 tablespoons honey
- 2 tablespoons reducedsodium soy sauce
- 1 tablespoon Sriracha or preferred hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
Wontons:
- 8 ounces cream cheese
- 1 tablespoon Sriracha or another hot sauce (more if desired)
- 2 green onions, light and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil, for frying
Directions
1. Make the dipping sauce: In a small bowl, whisk together the honey, soy sauce, Sriracha, vinegar, and sesame oil until blended. Set aside.
2. Prepare the filling and egg wash: In a stand mixer or by hand, blend the cream cheese, Sriracha, and chopped green onions until smooth, scraping the bowl as needed. In a separate bowl, beat the egg with 1/2 cup water to make an egg wash.
3. Assemble the wontons: Place about 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Brush the wrapper edges with egg wash. Roll diagonally from the cream cheese corner until the filling is enclosed and the wrapper is half-rolled. Bring the two ends together, secure with egg wash, and let the pointed tip fold back naturally so the finished wonton resembles tortellini. Keep assembled wontons covered with plastic wrap or a light towel to prevent drying.
4. Heat the oil: Pour 23 inches of vegetable oil into a large pot or skillet and heat until a deep-fry thermometer reads just under 350F. (If unsure, test with a spare wonton wrapper.)
5. Fry the wontons: Fry 45 wontons at a time for about 45 seconds to 1 minute, turning once, until golden and crisp. Remove when they are slightly under the final colorthey will continue to brown off the heat. Drain on paper towels and repeat with remaining wontons.
6. Rest and serve: Let wontons rest 510 minutes before serving because the cream cheese filling will be very hot. Serve with the prepared dipping sauce.
Tip: Keep unused wonton wrappers covered with plastic wrap and a towel, since they dry out quickly!
