Ultra-Crispy Cream Cheese Wontons

published Jan 20, 2022
Cream Cheese Wontons Recipe

It only takes a handful of ingredients to make this Chinese takeout favorite.

Makes about 24 wontons

Prep30 minutes to 40 minutes

Cook25 minutes to 30 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
cream cheese wontons that are fried and crispy, in a serving platter with a napkin below, with a bowl of dipping sauce on the side and a pair of chopsticks resting on top.
Credit: Maria Do

Flaunting an ultra-crispy wonton shell and a creamy onion filling, cream cheese wontons are a textural treat. Made using only a few ingredients, this Chinese takeout favorite can be recreated at home easily. Plus, they are best eaten immediately after being fried — meaning you’ll get the freshest batch possible.

Cream cheese wontons can be paired with many kinds of dipping sauces. The most common pairing is sweet chili sauce, also referred to as Thai chili sauce. If you prefer something a bit more savory, try the soy honey sesame sauce in this recipe.

What Are Cream Cheese Wontons Made Of?

Dipping Sauces for Cream Cheese Wontons

  • Sweet chili sauce
  • Soy honey sesame sauce (see recipe below)
  • Sweet & sour sauce
  • Ponzu
  • Soy ginger sauce

What’s the Difference Between Crab Rangoon and Cream Cheese Wontons?

The difference between crab rangoon and cream cheese wontons is the filling. Crab rangoon includes imitation crab in the cheese mixture, while cream cheese wontons do not. You can make crab rangoon from this recipe by simply adding crab (imitation or real) to the cream cheese mixture. 

Credit: Maria Do

Should Cream Cheese Wontons Be Refrigerated?

Because cream cheese wontons contain fresh dairy, leftovers should be refrigerated in an airtight container.

Cream Cheese Wontons Recipe

It only takes a handful of ingredients to make this Chinese takeout favorite.

Prep time 30 minutes to 40 minutes

Cook time 25 minutes to 30 minutes

Makes about 24 wontons

Nutritional Info


For the wontons:

  • 3

    medium scallions

  • 8 ounces

    cold cream cheese

  • 1 teaspoon

    granulated sugar

  • 1/2 teaspoon

    kosher salt

  • 24

    wonton wrappers

  • 4 to 5 cups

    neutral oil, such as vegetable, avocado, peanut, or canola oil, for deep-frying

For the dipping sauce (optional):

  • 1 tablespoon

    soy sauce

  • 2 teaspoons


  • 1 teaspoon

    toasted sesame oil

  • 1 teaspoon

    Sriracha hot sauce


  1. Finely chop the white and green parts of 3 medium scallions (about 1/3 cup). Place in a medium bowl. Add 8 ounces cold cream cheese, 1 teaspoon granulated sugar, and 1/2 teaspoon kosher salt. Stir with a fork or spoon until well-combined.

  2. Assemble the wontons: Have a small bowl of water ready. Line a baking sheet with parchment paper. Fill and fold one at a time: Lay a wonton wrapper on a flat surface, keeping the remaining in the package or covered with a damp towel to keep them from drying out. Dip your finger in the water and trace all 4 edges of the wrapper. Place a heaping teaspoon of the filling into the center. Bring all 4 corners up to meet in the center, and pinch to create a 4-point star shape. Press the edges together tightly, pushing out any air remaining in the wonton. Place the folded wonton on the baking sheet.

  3. Heat 4 to 5 cups neutral oil in a medium saucepan over medium heat until 375ºF. (The oil should be about 2 to 3 inches deep.) Line a baking sheet with paper towels. (This is a good time to make the dipping sauce.)

  4. Fry in batches of 4 to 6: Add the wontons to the hot oil and fry until lightly golden-brown, gently moving them around in the oil with chopsticks or a wooden spoon to ensure even browning, 1 to 2 minutes. The wonton wrapper will be bubbly, and the color will darken as it cools. Transfer fried wontons to the paper towel-lined baking sheet to drain.

Make dipping sauce:

  1. Place 1 tablespoon soy sauce, 2 teaspoons honey, 2 teaspoons Sriracha hot sauce, and 1 teaspoon toasted sesame oil in a small bowl and whisk to combine. Serve with the freshly fried wontons for dipping.

Recipe Notes

Folding: There are many ways to fold wontons, so feel free to change it up! Just ensure they are sealed tightly to keep the cream cheese from oozing out during frying.

Scallions: If you don’t have or like scallions, you can replace them with 1/4 cup finely chopped fresh chives or 1 teaspoon onion powder in the filling.

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. To reheat, bake in a single layer at 375ºF for 8 to 10 minutes until crispy, or air fry at 375º F for 3 to 5 minutes.

Freezing: To freeze cooked wontons, lay wontons out on a baking sheet or plate in a single layer and freeze, uncovered, for 1 hour. Once frozen, transfer wontons to a zip-tight bag and freeze for up to 3 months. Reheat them using the same instructions for refrigerated wontons above, just with more time.

To freeze uncooked wontons, lay wontons on a parchment-lined baking sheet or plate in a single layer and freeze, uncovered, for 1 hour. Once frozen, transfer wontons to a zip-tight bag for later use. Fry the wontons straight from the freezer as instructed in the recipe, adding more time frying time per batch as needed.