Cream Cheese Wontons are the ultimate party food. Fry these up and dip in our made-from-scratch sweet and sour sauce. This favorite appetizer will be the hit of every party!
We probably say this about every season, but winter really is our favorite time of year. Snow is on the ground, Christmas decorations are hung, we’re always sipping on a warm mug of hot chocolate or apple cider, and there are so many parties with family and friends.
Everyone needs a good holiday party recipe up their sleeve, and this one can’t be beaten. Cream cheese wontons are the type of party food you’d expect to just buy in the freezer section at the grocery store, but once you go homemade you’ll never go back to store-bought again. These really are that good.
Frying Tips for Cream Cheese Wontons:
- Watch your oil temperature. Use a thermometer if you have one. Don’t let the oil overheat.
- Put the oil in the bottom of a saucepan or pot with tall sides. This will let the oil pop and splash onto the sides of the pan, not on you or near any flames.
- Carefully lower your items into the oil. Never drop them because they will splash and the oil will burn.
- Be sure to seal your wontons completely so that the filling can’t escape. Make sure there are not any air pockets. If the filling escapes or an air pocket bursts you will get an annoying splattery mess.
Can I use store-bought sweet and sour dipping sauce?
We prefer the homemade variety, but if you are crunched for time or have a favorite store-bought brand, you can always substitute.
Freezer Instructions:
Cooked wontons can be frozen in an airtight container for up to 3 months. Reheat at 325 degrees Fahrenheit for 10 to 15 minutes. DO NOT attempt to fry frozen wontons.
Storage and Reheating Instructions:
Store any leftovers in the fridge in an airtight container for 3 to 4 days. To retain crispiness, reheat in the oven at 325 degrees Fahrenheit for 5 to 10 minutes or until warmed through.
If you like this recipe, you may be interested in these other delicious party food recipes:
- Cheesy Spinach Artichoke Dip
- Parmesan Fried Zucchini
- The Best Deviled Eggs
- Cream Cheese and Avocado Wontons with Cilantro Lime Dipping Sauce
- Crab Rangoons with Cranberry Sweet and Sour Sauce
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube,Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.
Cream Cheese Wontons with Quick Sweet and Sour Sauce
Cream Cheese Wontons
- 2 cups vegetable oil (for frying)
- 24 wonton wrappers
- 8 ounces cream cheese , softened
- 1 large egg
- 1 tablespoon water
Quick Sweet and Sour Sauce
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
- 1 cup pineapple juice
Cream Cheese Wontons
- Heat vegetable oil in a medium saucepan over medium heat to 350 degrees Fahrenheit.
- While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth.
- In a small bowl, whisk together egg and water to make an egg wash. Lightly brush both sides of the wonton wrapper with the egg wash. Put about 1 teaspoon of the cream cheese in the center of each wonton. Fold the wontons by bringing opposite corners together into the center, and repeat with the remaining corners. Pinch shut and be sure to remove any air pockets.
- Fry wontons in the hot oil 4 at a time until golden brown. This will only take about a minute. Using a slotted spoon, remove the golden-brown wontons from the oil and transfer to a paper towel-lined plate.
Quick Sweet and Sour Sauce
- For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan. Pour in pineapple juice and whisk to combine.
- Bring to a simmer over medium-high heat. Once simmering, sauce will thicken. Remove from heat and serve hot, or allow to cool before serving.
- Monitor the temperature of your oil using a cooking thermometer. Don’t let the oil overheat.
- Put the oil in the bottom of a saucepan or pot with tall sides. This will let the oil pop and splash onto the sides of the pan, not on you or near any flames.
- Carefully lower your items into the oil. Never drop them because they will splash and the oil will burn.
- Be sure to seal your wontons completely so that the filling can’t escape. Make sure there are not any air pockets. If the filling escapes or an air pocket bursts you will get an annoying splattery mess.
Nutrition
