Cream cheese wontons are a favorite in many Chinese restaurants, and they are so easy to make at home! While these wontons may not be authentic Chinese cuisine, they are definitely a favorite of almost everyone who tries them. Originally invented in the 1950s at Trader Vic’s, a popular chain of Polynesian-style “tiki”-themed bars and restaurants, these crispy appetizers have become a staple of American Chinese food.
Many budget-conscious cooks adapted the original crab-filled version by using sweetened cream cheese instead. What makes these special is their straightforward preparation and the satisfying contrast between the crispy golden wrapper and the creamy, sweet filling inside.
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Table of Contents
Why This Recipe Works
The success of these cream cheese wontons lies in the perfect balance of sweet and savory flavors combined with contrasting textures. The cream cheese filling is enhanced with just a touch of sugar for sweetness and grated onion for subtle savory depth. The wonton wrappers become incredibly crispy when fried at the proper temperature, creating a satisfying crunch that gives way to the smooth, creamy interior. An egg wash ensures the wrappers seal properly, preventing the filling from leaking during frying.
Wontons ingredients
For the Wontons
- Wonton wrappers – Provide a crispy, golden exterior that contrasts beautifully with the creamy filling
- Cream cheese – Creates a rich, smooth base for the filling when brought to room temperature.
- Granulated sugar – Adds subtle sweetness that balances the savory elements
- White onion – Provides mild savory depth and prevents the filling from being overly sweet
For Assembly and Frying
- Egg – Combined with water to create the wash that seals the wonton edges
- Water – Mixed with egg to thin the wash for easy application
- Vegetable oil – Provides neutral flavor and high smoke point perfect for deep frying
Recipe variations
Want to make these a bit differently?
- Consider adding a teaspoon or two of sliced green onion to this recipe.
- If you don’t have green onion, half a teaspoon of onion powder will also work very well.
- You may want to add a couple of teaspoons of canned crab meat to the cream cheese mixture.
- Half a teaspoon of garlic powder also tastes wonderful in these cream cheese puffs.
How to Make Cream Cheese Wontons
- Set cream cheese out on the counter to warm to room temperature.
- Preheat vegetable oil to 350°F.
- Combine cream cheese, grated white onion, and sugar in a medium-sized bowl. Mix until the cream cheese filling is smooth.
- Prepare an egg wash by whisking the egg and the water together in a small bowl.
- Brush two sides of a wonton wrapper with the egg wash.
- Fill the center of the wonton wrapper with about a teaspoon of the cream cheese mixture.
- Fold over the edges of the wrapper and press together.
- Cook them in small batches, adding a few at a time to the hot oil, and fry until they are golden brown.
- Drain on a wire rack, so they stay crispy. Draining on paper towels can make crispy shells steam and become soft.
The best dipping sauces for crispy cream cheese wontons
These crispy wontons must be served with a dipping sauce. You may want to serve them with sweet and sour sauce. This is an excellent recipe for a sweet and sour sauce that is easy to make. It actually has lemons and oranges in it. You may not need to go out for these anymore with this simple recipe.
These would also go great with Chinese mustard sauce. You could dip these into your favorite hot sauce, Thai sweet chili sauce, or even sriracha sauce.
Use a damp paper towel to prevent wonton shells from drying out
When filling the wontons, placing a wet paper towel or a towel over the wonton shells is a good idea. The wrappers can dry out if you do not keep them covered.
Recipe Variations & Substitutions
Flavor Variations:
- Green Onion Version: Add 1-2 teaspoons sliced green onions to the filling
- Crab Rangoon Style: Add 2 teaspoons of canned crab meat to the cream cheese mixture
- Garlic Enhancement: Include 1/2 teaspoon garlic powder for extra savory depth
- Onion Powder Alternative: Use 1/2 teaspoon onion powder if fresh onion isn’t available
Dietary Modifications:
- Lighter Version: Use reduced-fat cream cheese and reduce sugar
- Baked Version: Brush with oil and bake at 425°F for 12-15 minutes until golden
- Air Fryer Method: Cook at 375°F for 8-10 minutes, turning halfway through
Storage & Reheating Instructions
- Refrigerator Storage: Store cooled wontons in an airtight container for up to 3 days in the refrigerator.
- Reheating Method: Reheat in 375°F oven for 5-8 minutes to restore crispiness. Avoid microwaves as they make wrappers soggy.
- Freezing: Freeze assembled uncooked wontons on a baking sheet, then transfer them to freezer bags for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.
Looking for more take-out favorites? Try these recipes!
If you love eating Chinese takeout, here are a few more recipes you can make at home. You will love them!
- Chinese Spareribs
- Egg Foo Young Recipe
- Authentic Sweet and Sour Chicken
- Chinese Buffet Shrimp Crab Casserole
- Honey and Walnut Shrimp
- Simple Lo Mein
- Fried Crispy Wontons
- Copycat PF Chang’s Chicken Lettuce Wraps
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Cream Cheese Wontons – Easy Copycat Recipe
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon sugar
- 1 tablespoon white onion grated
- 1 large egg
- 2 teaspoons water
- 48 wonton wrappers
- vegetable oil for frying
Instructions
- Preheat vegetable oil to 350 degrees. You can use a deep fryer or a pot filled with enough vegetable oil so the oil is 4 inches deep.
- Combine cream cheese, sugar, and grated white onion. Stir together the cream cheese mixture until it is well blended.
- Prepare an egg wash by combining one egg and water in a small bowl.
- To fill wontons with cream cheese mixture, brush egg wash on two sides of the wonton wrapper.
- Drop about a teaspoon of cream cheese onto the wonton wrapper.
- Wet the sides of the wrapper with the egg wash. Seal the edges of the wonton wrapper by lifting up the middle of the 2 opposite sides so that they meet. Squeeze lightly together Bring the middle of the 2 other sides to close the wonton Gently squeeze to close the wonton. The wonton will remain slightly open.
- Drop the wontons in a couple at a time until they are golden brown. Drain on a wire rack or on paper towels. Serve immediately.
Can they be baked?
I don’t suggest that you bake them, if you want to spray them down heavily with non-stick cooking spray and they will come out kind of burnt and chewy. I did not suggest this as an alterative because I think they come out so bad.
I’ve made these half a dozen times, sense finding this recipe!! (Maybe a month ago 😁). So good!
When i made these my cream cheese sort of bubbles, it melts in a way? Any idea on solutions for this? The shells arent opening or anything, so its not that the filling is escaping!
Make sure the edges are sealed very well, and you might want to make sure the edges get a chance to dry shut. I would seal these up, and then place a lightly damp towel over them, you don’t want the wontons to dry out completely, but you want those edges to seal. I hope this helps.
Omitted the onion and added finely chopped fresh jalapenos and chopped, crisp bacon. OMG. Pairs fantastically with a raspberry dipping sauce.
I add a little hot sauce in the cream cheese and also crab meat YUM
A delicious and easy to make cream cheese wontons i have ever tried. One of the best ever cheese wontons recipe i have ever tried. Thanks for sharing this recipe with all of us. Even i have a special cheese wontons recipe as well.
Can these be made in an air fryer?
Not really, the wonton skins tend to burn. I haven’t found spraying them with some non-stick spray to work well.
Yes, they can
This recipe was super easy and tastes amazing!!! I added some crab meat to the recipe to have them more like a carb rangoon. This recipe is going to be a new must for every Chinese Food night.
I’ve been enjoying these beauties since I first tried them at a Chinese restaurant as a kid.
I just got a deep fryer and made them at home for the first time, and oh boy, they are just as good as I remember from that first time. I use a garlic+herb cream cheese, and next I’m going to fry up some bacon and add some crumbles to the cream cheese… I anticipate greatness.
Thanks Stephanie!
hope you enjoy them.
These cream cheese wontons are amazing!!! You can also cut the leftover pieces of wonton wrappers into strips and deep fry them also to make the crunchies for wonton soup. Would definitely recommend trying this recipe if you need a good one.
We make these ALL the time! Love them so much!
This is just absolutely one of my favorite recipes! I can eat the whole thing myself!
These are perfect appetizers!
My family’s favorite at our little Chinese take-out place- yum!
I love homemade wontons!
These are so good!
I LOVE these. This is definitely restaurant food at home, yum!
These are so yummy