Sharing is caring!
Cream Cheese Wontons with Chicken and Pepper Jack cheese are a delicious twist on the classic wonton appetizer. These crispy bites are filled with a creamy, cheesy, and flavorful mixture that pairs perfectly with a savory dipping sauce. Whether you’re serving them as a party appetizer or a snack, they are guaranteed to be a crowd-pleaser.
Why Make This Recipe
Making Cream Cheese Wontons at home allows you to customize the flavors, ensuring a fresh and high-quality dish. Homemade wontons are also more cost-effective than ordering from a restaurant, and they give you full control over ingredients, making them a healthier alternative.
How to Make Cream Cheese Wontons
These wontons are easy to prepare! Simply mix the filling, stuff the wonton wrappers, fry them to golden perfection, and serve with a delicious dipping sauce. The result is crispy, cheesy goodness in every bite.
Ingredients
- 8 ounces cream cheese (1 box)
- 1 1/2 cups Pepper Jack cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 green onions, sliced
- 1 cup finely diced cooked chicken
- 1 package wonton wrappers (12 ounces)
- Vegetable oil
For the dipping sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 2 tablespoons mirin
- 1/8 teaspoon sesame oil
Directions
- In a large food processor, add cream cheese, Pepper Jack cheese, garlic powder, onion powder, green onions, and cooked chicken. Pulse just a few times until combined.
- Place a heaping teaspoon of the mixture in the center of each wonton wrapper. Pull up the sides and pinch together. Lightly moisten your fingers with cold water to help seal the wonton. Press down gently on a plate to flatten the bottom so they stand upright.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Repeat until all wontons are filled. Cover completed wontons with a lightly moistened paper towel as well.
- Heat about 1 inch of vegetable oil in a heavy skillet to 350-375°F.
- Fry the wontons in small batches until golden brown, less than 1 minute per side. Use tongs to flip them if needed. Drain on paper towels.
- In a small bowl, mix soy sauce, water, mirin, and sesame oil to create the dipping sauce.
- Serve the warm wontons with the dipping sauce and enjoy!
How to Serve Cream Cheese Wontons
Serve these wontons warm with the dipping sauce on the side. They pair well with an Asian-inspired meal, such as fried rice, lo mein, or stir-fried vegetables. For added variety, offer multiple dipping sauces like sweet chili sauce or spicy mustard.
How to Store Cream Cheese Wontons
- Refrigeration: Store leftover wontons in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for crispiness.
- Freezing: Arrange uncooked wontons on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Fry from frozen or thaw slightly before cooking.
Tips to Make Cream Cheese Wontons
- Make sure the edges of the wonton wrappers are properly sealed to prevent filling from leaking during frying.
- Do not overcrowd the skillet when frying; work in small batches for even cooking.
- If you don’t have a food processor, mix the filling ingredients well with a fork or spatula.
- Adjust the spiciness by adding a pinch of cayenne pepper or chopped jalapeños to the filling.
Variations
- Spicy Kick: Add finely diced jalapeños or a dash of hot sauce to the filling.
- Different Cheeses: Try cheddar, mozzarella, or a blend of cheeses for different flavors.
- Baked Version: Instead of frying, brush wontons with oil and bake at 375°F for 10-12 minutes, flipping halfway through.
- Vegetarian Option: Skip the chicken and add more veggies like finely chopped bell peppers or mushrooms.
FAQs
How long do Cream Cheese Wontons last?
They can be refrigerated for up to 3 days or frozen for up to 2 months before cooking.
Can I substitute an ingredient in Cream Cheese Wontons?
Yes! You can swap Pepper Jack for cheddar, or replace chicken with shrimp, crab, or tofu.
What can I serve with Cream Cheese Wontons?
They go great with fried rice, stir-fry dishes, egg rolls, or a fresh cucumber salad.
Enjoy making these crispy, cheesy, and flavorful wontons for your next gathering!
Ingredients
- 8 ounces cream cheese (1 box)
- 1 1/2 cups Pepper Jack cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 green onions, sliced
- 1 cup finely diced cooked chicken
- 1 package wonton wrappers (12 ounces)
- Vegetable oil (for frying)
- For the dipping sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 2 tablespoons mirin
- 1/8 teaspoon sesame oil
Instructions
- In a large food processor, add cream cheese, Pepper Jack cheese, garlic powder, onion powder, green onions, and cooked chicken. Pulse just a few times until combined.
- Place a heaping teaspoon of the mixture in the center of each wonton wrapper. Pull up the sides and pinch together. Lightly moisten your fingers with cold water to help seal the wonton. Press down gently on a plate to flatten the bottom so they stand upright.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Repeat until all wontons are filled. Cover completed wontons with a lightly moistened paper towel as well.
- Heat about 1 inch of vegetable oil in a heavy skillet to 350-375°F.
- Fry the wontons in small batches until golden brown, less than 1 minute per side. Use tongs to flip them if needed. Drain on paper towels.
- In a small bowl, mix soy sauce, water, mirin, and sesame oil to create the dipping sauce.
- Serve the warm wontons with the dipping sauce and enjoy!
Notes
For extra crispiness, serve immediately after frying. To make ahead, prepare and freeze uncooked wontons, then fry them straight from frozen.