Those store-bought wonton wrappers are the best thing since sliced bread! I swear, I cannot tell you how many ideas come to mind when I think about what can be stuffed into a wonton wrapper and then deep fried to a nice golden, brown with a crispy outer shell and a gooey center – like these cream cheese wontons, for example. They are so simple and easy to make, but the spicy chili dipping sauce brings these little pockets of simplicity to a whole new level of indulgence.
I have a major love affair with anything deep fried – sadly – and these wonton wrappers are no exception. I’ve also always been a lover of cream cheese, but even more so since I’ve come to the conclusion that cream cheese is not only a spread for bagels! I’ve cooked with it so many times, and some of my cream cheese recipes have been posted to my blog.
If you haven’t already, you can certainly check out these as well:
John.e and I ate these all up in a hurry. That’s one of the advantages and disadvantages of blogging about food. The good news is that we eat all of these delicious recipes as soon as the last picture is captured; the bad news is that we eat all of these delicious recipes as soon as the last picture is captured. 😉 Here’s the recipe!
Cream Cheese Wontons with Spicy Chili Dipping Sauce
For the Sauce:
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon corn starch and 1/4 cup water, stirred to combine
For the Cream Cheese Wontons:
- 1 package wonton wrappers
- 8 ounces cream cheese, softened and whipped
- vegetable oil, for frying
- green onions, for garnish
First, let's prepare the sauce. Combine the following ingredients together in a small sauce pan and cook over medium heat: ketchup, vinegar, soy sauce, sugar, salt, black pepper, chili flakes, garlic powder, onion powder, and corn starch mixture. Whisk together until the sauce thickens. Reduce heat to a very low simmer and keep warm.
Next, Set up a work station which includes a bowl with your whipped cream cheese, your opened package of wonton wrappers, a ramekin with tap water, and a baking sheet with a damp kitchen towel. You will need a damp kitchen towel to keep the wonton wrappers from drying out while you prepare each one and they wait until you're ready to deep fry them.
Using about 1 teaspoon of whipped cream cheese, place it onto the center of a wonton wrapper. Dip your finger into the water and run gently around the perimeter of the wrapper. Be sure the outer edge is free of filling.
Fold the wrapper over into a triangular shape. Next, dip your finger into the water again and moisten the two outer tips of the wrapper. Fold the outer tips onto each other and press down with your finger tip to seal.
Next, go around the perimeter of the entire wonton with a fork, pressing lightly, to seal each side. Place finished wrapper on the baking sheet and cover with the damp towel.
When you're ready to fry, place each pocket gently into the hot oil. Follow the instructions for heating temperatures on you fryer. I used a deep skillet that was half filled with oil. I kept the temperature of the oil at 350 degrees and did not overload the pan so that I could maintain a consistent temperature.
Turn the pocket once after 1-2 minutes. For the first batch, you might want to peek frequently until you've determined at what spread your oil is frying the pockets. You want them really crispy and golden brown, but not burnt.
Drain the fried wontons on paper towel. Once ready, pile these high on a plate, garnish as desired, and use the spicy chili sauce as a dip.
You might want to portion the dipping sauce into individual ramekins, because everyone will want to double dip this! Enjoy!