Cream Cheese and Avocado Wontons Recipe (2024)

FAQs

What is cream cheese wonton made of? ›

Dishes like orange chicken, fortune cookies, and the dish she requested I make, cream cheese wantons also known as “Crab Rangoon”. The dish I'll describe is quite simple: a mixture of cream cheese and sugar stuffed inside a wonton wrapper and deep-fried.

Just like the real thing, wonton noodles get soggy quickly so you should add them right before serving. If you think you'll have leftovers, save some to add fresh when you reheat the soup.

Place the already cooked wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other. To reheat, place them on a baking sheet and bake at 300° for 8-10 minutes.

Wontons are a type of dumplings, which by now you know I LOVE – these are made with pork and shrimp. If you prefer chicken, try my Chicken and Cilantro Wontons (a copycat recipe for the Trader Joe's kind) or my Vegetable Dumplings – you won't even miss not having any meat!

Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.

There is no need to thaw frozen wontons or gyozas as they can go straight from the freezer into the boiling water. When the water boils again, add about ½ cup cold water. When the water boils a second time, remove the wontons/gyoza immediately and drain.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

In the middle of each egg bordered wrapper, plop a bit of the cream cheese mixture. Don't overfill or they'll explode in the oven! Press the opposing corners of each wrapper together in the middle, as seen in these finished wontons.

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

How do you keep wontons crispy after frying? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

We recommend you eat your wontons as soon as possible. They will keep for 2 days in the fridge from the day of arrival. There will just be moisture transfer from the filling to the skins which make the skins a bit damp. They are fine to eat, just not as pretty!

During hot weather, however, a better way to enjoy wontons is to serve them cold without the broth.

Serve while hot with the sweet-and-sour sauce for dipping. These wontons can be made ahead and frozen for up to 1 month. You can also refrigerate them overnight and fry them the next day, but don't refrigerate them for longer than that.

Yes, they are very similar to each other. Both cream cheese rangoons and fried wontons use fried wonton wrappers stuffed with cream cheese. The difference is what they are stuffed with. When they have crab, they are called crab rangoons.

Invented in the 1950s at Trader Vic's, a popular chain of Polynesian-style tiki-themed bars in San Francisco, the only thing authentically Chinese about these wontons is the wrapping. That's totally okay because this is one of the tastiest inventions in history, in my opinion.

Cream Cheese Rangoons

The inside of these crispy rangoons contains cream cheese and diced scallions (no crab here!), so they're technically vegetarian-friendly if you can get past the fact that they are fried in the same fryers as non-vegetarian items.