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Last Updated on November 18, 2021 by Aimee Stock
I cannot order Chinese food without a side of these Sweet Cream Cheese Wontons. To me, they are a staple when ordering takeout. I’m about to show you how to recreate these delicious little appetizers at home and I’ll also be sharing my very favorite recipe for sweet and sour sauce.
What is the difference between crab rangoon and cream cheese wontons?
- 1 What is the difference between crab rangoon and cream cheese wontons?
- 2 How to make Sweet Cream Cheese Wontons
- 3 How to make the cream cheese filling
- 4 How to fold cream cheese wontons
- 5 Can I bake Sweet Cream Cheese Wontons?
- 6 How to make the best homemade sweet and sour sauce
- 7 Sweet Cream Cheese Wontons
The easy answer is what they are stuffed with as they both use wonton wrappers stuffed with cream cheese. When crab is added, they become rangoons.
How to make Sweet Cream Cheese Wontons
You’ll need just a few simple ingredients to make this recipe. They include:
- Square Wonton Wrappers (a very thin dough skin made of flour, egg, water, and salt usually found in the refrigerated section near the produce section or by the tofu)
- Powdered Sugar
- Cream Cheese, softened
- a bit of Water to use as our “glue”
- and Oil, for frying
CHEF’S NOTE: While you are working with the wonton wrappers, it’s important to keep them covered with damp paper towels to keep them from drying out.
How to make the cream cheese filling
It couldn’t be easier! You add the powdered sugar to softened cream cheese and stir until well combined. I really like the proportion of 4 oz. of cream cheese to 1/4 c powdered sugar. It’s just sweet enough without being overly sweet.
You’ll want to use a small scoop for this job. I like this one (*affiliate link). The measure is 1 1/2 teaspoons.
How to fold cream cheese wontons
I like to work production style, but in small batches so the wonton wrappers don’t dry out. Six is about right. Scoop them all first, then using your fingers, moisten all four edges and fold, pressing to seal. Repeat with the other five. Then keep going until all are completed.
One tip I have for you is to not overfill or they will burst in the oil. Here is the correct ratio. The edges do not need to be perfect, but they need to be sealed tight.
I use a large stock pot with enough oil to fry. I’m more of a shallow fryer than a deep fryer, simply because I hate having to dispose of all that oil. As long as you have enough to cover, you are good!
Cook in small batches, as overcrowding will lower the temperature too much.
Remove once they start to get golden and drain on paper towels. Repeat until all have been fried.
Can I bake Sweet Cream Cheese Wontons?
In addition to frying (my preference), you could also air fry or even oven-bake.
TO BAKE: Spray a baking sheet with non-stick cooking spray and place in the oven for 5 minutes at 375 degrees. Remove to a cooling rack (using oven mitts) and add your wontons, spraying the top with a light layer of cooking spray. Bake for anywhere from 5-12 minutes or until they are golden and crisp.
TO AIR FRY: Coat both sides of the wontons with spray and air fry for 5-10 minutes at 375 degrees, checking often.
How to make the best homemade sweet and sour sauce
What is Chinese sweet and sour sauce made of?
To make the sweet and sour sauce, you’ll need:
- Canned Pineapple Juice
- Brown Sugar
- Rice Vinegar
- Soy Sauce
- Cornstarch and water to make a slurry
- Optional, Red Food Coloring
How do you thicken homemade sweet and sour sauce?
It’s the mixture of cornstarch and water, or the slurry, that creates the most velvety smooth sauce. Cornstarch needs to come to a boil to reach its full thickening power. It will continue to thicken even as it cools a bit. Perfect for dipping those delicious Sweet Cream Cheese Wontons in!
Did you make my recipe for Sweet Cream Cheese Wontons? Leave me a comment below and let me know what you thought. You can also tag me with your photos @aimee_stock. I love seeing what you come up with! 🙂
Sweet Cream Cheese Wontons
- 1 1/2 teaspoon Scoop
- Heavy bottomed stock pot
- 6 oz Wonton Wrappers found in the refrigerated section near the tofu
FOR THE FILLING:
- 4 oz Cream Cheese softened to room temperature
- 1/4 c Powdered Sugar
- Neutral Flavored Oil
FOR THE SWEET and SOUR SAUCE:
- 1/2 c Canned Pineapple Juice it's important to use canned & not fresh pineapple juice to keep the sauce thick & not break down the cornstarch.
- 1/3 c Brown Sugar packed, PLUS 1 more Tablespoon
- 1 tbsp Rice Vinegar adjust to taste, adding another 1 1/2 tsp if desired
- 1 1/2 tbsp Ketchup
- 1 tbsp Soy Sauce
- 1 drop Red Food Coloring OPTIONAL
FOR THE CORNSTARCH SLURRY:
- 2 tbsp Cornstarch use another 1/4 tsp for a thicker sauce
- 1 tbsp Water
TO MAKE THE SAUCE:
- Begin with the sauce as it takes the longest. Stir together all of the ingredients except cornstarch and water. Bring to a boil.In a small bowl, stir together the cornstarch and water. Stir into the boiling liquid and cook until thickened, about a minute or two.Add 1 drop of red coloring, if using, stirring to combine. Keep warm.
TO MAKE THE WONTONS:
- Mix the powdered sugar and softened cream cheese together until well combined.
- Lay out about 6 wontons at a time and cover the remaining with damp paper towels so they don't dry out.
- Set a small bowl of water nearby.
- Place about 1 1/2 tsp of the cream cheese mixture into the middle of each wonton.
- Dip your fingers into the water and trace the outline of the wonton wrapper. This will become our "glue" Alternately, you could make an egg/water mixture but plain water is what I used.
- Fold the wonton into a triangle and press your fingers around the filling and towards the edges to firmly seal. Repeat until all are sealed.
- In a heavy bottomed stock pot, add about 1/2" to an 1" of oil. Fry the wontons in small batches and flip once golden. This goes really fast! Place on a paper towel lined plate to drain and continue until all are fried.
- Serve warm with the sweet and sour sauce.