| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 24 wontons |
Ingredients
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
- 8 ounces cream cheese
- 1 tablespoon Sriracha or other hot sauce (more to taste)
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil, for frying
Instructions
- For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
- For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
- One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to “paint” the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
- Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
- In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
- It’s best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 204 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 19 mg |
| Sodium | 290 mg |
Reviews
Do these reheat well?
I served these with duck sauce and added a bit of grated carrot to the filling. AWESOME.
So, I’ve ALWAYS been a ‘cream cheese and green onion filling ONLY’ kinda gal when it comes to wontons (even though I love siracha). I finally tried this filling recipe and it’s a TOTAL flavor-bomb game-changer. I can’t say anything about the sauce though, I never stray from my beloved Duck Sauce! But the siracha in the filling makes it an equal parts sweet to savory without flaming out the palette. I will only ever makes wontons THIS way here on out!
I
Can you bake them!????
I made mine without the green onion and it was still phenomenal! They were gone within minutes and I plan to make them regularly for football season. The sauce makes them! Using just water with no egg seals the wrappers just fine as well!
To the person who added egg to the cream cheese mixture. The egg is for sealing the wrapper not to put in the cream cheese. Try again without the egg in the cheese. Try adding crab meat! Yum!
Won ton filling was a l
ittle fiddly
bot after a few tries and referencing the video again it was easier.
ittle fiddly
bot after a few tries and referencing the video again it was easier.
These were so good! Recommend!
So good my kids keep asking me to make them for them all the time.