Cream Cheese Wontons, by Mel

Melissa Baldan


My husband loves...I mean LOVES...cream cheese wontons. He is allergic to fish of any kind...If it lives in the water, he can't eat it. In order to be certain he isn't about to eat any crab, we either go for Pick Up Stix or skip it all together.
I wanted to make some for my hub, so I set out to out-do pick up stix.

It wasn't hard! A few ingredients and some time and you're good to go!


☆☆☆☆☆ 0 votes

5 Min
15 Min



  • 8 oz
    cream cheese
  • 1/2 bunch
    green onion, stems/roots removed and chopped (white and green parts)
  • 2-3 Tbsp
    hot chili sauce
  • 2 clove
    garlic, minced
  • 1
  • 1/2 c
  • 24
    wonton wrappers

  • 3 Tbsp
    soy sauce
  • 4 Tbsp
  • 1 tsp
    sesame oil

How to Make Cream Cheese Wontons, by Mel


  1. Preheat oven to 400.
    Be sure to keep 2 lightly damped cloths nearby to cover the unused wonton wrappers and the filled wontons to keep the wrapper from drying out.
  2. Place cream cheese, green onion, Chili Sauce and garlic in large mixer. Blend until fully incorporated, scraping the sides as needed.
  3. In a small bowl mix water and egg.
  4. Fill each wrapper with 1/2 teaspoon of mixture. Wipe the edge of the wrapper with the egg mixture using your finger. Seal the edges by pinching, rolling, folding or however you like to shape your wontons.
  5. As you work make sure you are keeping the wontons covered. Once you have a cookie sheet full of wontons, bake at 400 for 10-12 minutes.
    While wontons are baking, mix together dipping sauce ingredients and set aside.
  6. Remove from oven and allow to cool for a couple minutes.
    Serve with dipping sauce.

Printable Recipe Card

About Cream Cheese Wontons, by Mel

Main Ingredient: Dairy
Regional Style: Asian
Other Tags: Quick & Easy, For Kids

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