Baked Cream Cheese Wontons

There’s something undeniably satisfying about biting into a golden wonton wrapper filled with creamy, tangy cheese — it’s one of those simple pleasures that always hits the spot. Cream cheese wontons have been a staple appetizer in my kitchen for years. Whether I’m hosting a family game night or just craving a little something crispy and creamy, this recipe never disappoints. I’ve tested it every way imaginable — baked, air fried, and deep fried — and each version has its charm. But no matter the method, the creamy filling tucked inside that delicate crunch is pure magic.

I remember the first time I made these for a neighborhood potluck. I brought a batch of fried cream cheese wontons with a side of sweet chili sauce. People kept coming back for more, and someone even asked where I bought them. That’s when you know a homemade recipe is a keeper.

Ingredients and How to Choose Them

• Wonton wrappers: You’ll find these in the refrigerated section of most grocery stores. They’re thin, square, and perfect for folding. I recommend getting extra — they tear easily if they dry out.
• Cream cheese: Use full-fat cream cheese for the creamiest texture. Make sure it’s softened to room temperature so it mixes smoothly.
• Green onions: These add just enough bite to balance the richness of the cheese. I like to chop them finely so they fold easily into the wontons.
• Garlic powder: A touch of garlic adds savory depth. You can also use a bit of fresh garlic if you prefer a stronger flavor.
• Soy sauce or Worcestershire (optional): A splash brings extra umami and complexity to the filling. Not traditional, but I like how it rounds out the flavor.
• Egg: You’ll need one beaten egg to seal the edges of the wontons. Water works too, but egg gives a stronger bond.

If you're making crab and cream cheese wontons, fold in finely chopped imitation crab or fresh lump crab meat into the filling. It elevates the flavor and makes it feel restaurant-worthy.

Step-by-Step Instructions

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Step 1: Prepare the Filling

In a mixing bowl, stir together softened cream cheese, chopped green onions, garlic powder, and any additional flavor boosters like soy sauce or Worcestershire. If adding crab meat, fold it in gently so it doesn’t break apart too much. Mix until everything is smooth and evenly combined.

Step 2: Set Up Your Wonton Station

Place a small bowl of water or a beaten egg nearby. Lay out several wonton wrappers on a clean surface, covering the rest with a damp towel to prevent them from drying. Spoon about one teaspoon of filling into the center of each wrapper. Don’t overfill — a little goes a long way.

Step 3: Fold and Seal

Dip your finger in water or egg and run it along the edges of each wrapper. Fold into a triangle, pressing the edges firmly to seal. If you want that classic restaurant look, bring the two corners together and pinch them at the top to form a little pouch.

Step 4: Choose Your Cooking Method

– To Fry: Heat 1–2 inches of oil in a skillet to 350°F. Fry a few wontons at a time, turning once, until golden brown — about 1–2 minutes per side. Drain on paper towels.

– To Bake: Preheat the oven to 400°F. Spray the wontons with oil and place them on a parchment-lined baking sheet. Bake for 10–12 minutes, flipping halfway through, until crispy and golden.

– To Air Fry: Preheat the air fryer to 375°F. Spray the wontons with a bit of cooking oil and air fry for 6–8 minutes, flipping halfway. They get beautifully crispy this way with less oil.

Step 5: Serve Immediately

Let them cool for just a minute or two. Serve with dipping sauces like sweet chili, duck sauce, or even a creamy sriracha mayo.

I’ve made this mistake early on, rushing through the folding process and ending up with leaky, oily wontons. Taking the extra moment to press the edges really makes a difference. It also helps to press out any air bubbles inside before sealing.

Freezing and Storage

These wontons freeze beautifully. I lay them in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. You can cook them straight from frozen — just add a minute or two to the cook time. Leftover cooked wontons can be reheated in the oven or air fryer to bring back that crunch.

Serving Suggestions

Cream cheese wontons are perfect as a starter for any Asian-inspired meal, or serve them as party finger food with a dipping bar. I’ve also thrown them into a salad as crispy croutons — surprisingly good! And if you’re feeling extra indulgent, serve them alongside stir fry or lo mein for a satisfying dinner.

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Chef’s Helpful Tips

• Lightly moisten your fingers with water when folding – it helps control how much egg or water you use to seal, preventing sogginess.
• If baking, spray the tops lightly with oil or brush with melted butter — it gives that deep golden look without frying.
• For a flavor boost, try adding chopped jalapeños or crushed pineapple to the cream cheese mixture — it adds heat or sweetness in a subtle way.

Final Thoughts

Cream cheese wontons are one of those recipes that always brings a smile to people’s faces. Whether I’m serving them hot out of the fryer for guests or pulling a batch from the freezer for a quick snack, they never fail to satisfy. There’s something so comforting about the warm, creamy filling inside that crisp shell. And I love how versatile they are — you can switch up the fillings, tweak the shape, or change the cooking method to suit any mood or occasion.

If you’re on the fence about trying these, trust me — they’re easier than they look, and the results are well worth the effort. Just be prepared to make a second batch, because they go fast.

Frequently Asked Questions

→ Can I make these ahead of time?

Yes, you can fill and fold the wontons ahead and bake them right before serving.

→ Can I use an air fryer instead?

Definitely. Air fry at 350°F for 5–7 minutes, just don’t overcrowd the basket.

→ Can I freeze cream cheese wontons?

Yes, freeze before baking. Bake straight from frozen, adding a few extra minutes.

→ What’s a good dipping sauce?

Thai sweet chili sauce is a classic, but soy sauce or spicy mustard also work great.

→ Do I need to use egg to seal them?

The egg wash helps seal the wontons so they don’t pop open while baking.