Easy Spinach and Cream Cheese Wonton Recipe (2024)

FAQs

What is cream cheese wonton made of? ›

Dishes like orange chicken, fortune cookies, and the dish she requested I make, cream cheese wantons also known as “Crab Rangoon”. The dish I'll describe is quite simple: a mixture of cream cheese and sugar stuffed inside a wonton wrapper and deep-fried.

Sauce: If you prefer to skip the homemade dipping sauce, we recommend serving cream cheese wontons with sweet chili sauce. Storage: Refrigerate cooked wontons in an airtight container for up to 3 days.

Conventional Oven:

Preheat oven to 425°F. Remove wonton(s) from carton and inner wrapper. Place wontons on foil lined baking tray and place on top oven rack. Heat for 10 to 11 minutes.

MAKE AHEAD These wontons can be made in advance and frozen for 1 month. You could also refrigerate them overnight and make them the next day but not for longer.

Make the Pork and Shrimp Wonton Filling

To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.

Wonton wrappers: Hong Kong-style wonton wrappers (yellow color and thinner); Shanghai-style wonton wraps (white color and slightly thicker); or homemade gluten free wonton wraps. Water: Used to seal the wontons. You can also use an egg wash.

The Folding Technique

For this simple fold, all you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook.

Cream cheese should not be left out longer than two hours at room temp (or higher than 40 degrees F) because it then becomes a playground for nasty bacteria like salmonella. No one wants a trip to the emergency room over the carrot cake. If it's been out for longer than two hours, toss it—better safe than sorry.

You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve. Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

Why do my wontons puff up? ›

During the deep frying process, the water in the filling can turn into steam and cause the wonton to puff up and even burst, causing the filling to ooze out, leaving only an empty shell.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Yes! You can fill and fold wontons a day ahead of time. Place the folded wontons of a sheet pan in a single layer. Cover the wontons with a slightly damp paper towel.

As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.

Wrappers – do not lay/spread them out but keep them in the opened package. Take out a few wrappers at a time (so they don't dry out). Cover the opened package with a damp tea towel.

What Makes the Panda Express Cream Cheese Rangoon the Best? These crispy wonton apps are stuffed with a mixture of cream cheese, scallions, and a dash of garlic powder. They make satisfying finger food for game day, or you can try dolling them up to make casual co*cktail appetizers.

Origin of Cream Cheese Wontons

Invented in the 1950s at Trader Vic's, a popular chain of Polynesian-style tiki-themed bars in San Francisco, the only thing authentically Chinese about these wontons is the wrapping. That's totally okay because this is one of the tastiest inventions in history, in my opinion.

Cream Cheese Rangoons

The inside of these crispy rangoons contains cream cheese and diced scallions (no crab here!), so they're technically vegetarian-friendly if you can get past the fact that they are fried in the same fryers as non-vegetarian items.