Recipe

Cream Cheese Wontons

Crispy on the outside, creamy in the middle, and perfectly snackable with a quick sweet chili dipping sauce.

By Matt Campbell

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4.8

A plate of golden brown cream cheese wontons with crisp bubbled edges, served with a small bowl of sweet chili sauce on a warm-toned kitchen table

If there is one appetizer that makes people hover near the stove like it is a campfire, it is cream cheese wontons. They hit that perfect combo of crunchy edges, creamy center, and just enough salt to make you go back for another before you even sit down.

This is my no-drama, home-kitchen version: a simple cream cheese and scallion filling, a straightforward fold, and a frying method that keeps things crisp instead of greasy. I am also giving you a baked and air fryer option because sometimes you want the crunch without committing to a pot of oil.

Cream cheese, scallions, garlic powder, soy sauce, wonton wrappers, and a small bowl of water arranged on a clean kitchen counter with warm lighting

Why It Works

Crisp texture that stays crisp: A hot oil temperature and a quick drain on a rack keeps them light and crackly.
Flavor that is not one-note: A tiny splash of soy sauce and a pinch of garlic powder makes the filling taste like more than just cream cheese.
Easy sealing: Water and a simple fold are enough. No fancy pleats required.
Make-ahead friendly: You can assemble and freeze them, then fry from frozen when the craving hits.

Hands folding a wonton wrapper around cream cheese filling on a wooden cutting board with a small bowl of water nearby

Pairs Well With

Storage Tips

Fridge: Store cooked wontons in an airtight container for up to 3 days. They will soften in the fridge, which is normal.

Reheat for crispness: Use an oven or air fryer. Reheat at 375°F for 6 to 10 minutes until hot and re-crisped. Skip the microwave unless you enjoy “soft crunch” as a concept.

Freeze (best option): Freeze assembled, uncooked wontons on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months. Fry or air fry from frozen, adding a couple of minutes to the cook time.

Freshly fried cream cheese wontons draining on a wire rack over a sheet pan on a kitchen counter

Common Questions

Why are my wontons bursting open?

Usually one of three things: overfilling, not sealing the edges well, or oil that is not hot enough. Keep the filling to about 1 teaspoon, press out air pockets before sealing, and aim for 350°F.

Can I bake cream cheese wontons?

Yes. They will be a little less blistered than fried, but still crisp. Brush or spray with oil and bake at 400°F for 10 to 14 minutes, flipping halfway.

Can I make them in an air fryer?

Absolutely. Spray both sides lightly with oil and air fry at 375°F for 6 to 9 minutes, cooking in a single layer.

What dipping sauce goes best with cream cheese wontons?

Sweet chili sauce is the classic for a reason. If you want something tangier, try duck sauce. If you want savory, mix soy sauce with rice vinegar and a little sesame oil.

Can I add crab or imitation crab?

Yep. Add 1/2 cup finely chopped crab or imitation crab and reduce the cream cheese slightly if you want a less rich filling. A squeeze of lemon and a pinch of Old Bay are also very welcome here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl and spatula
Small bowl of water for sealing
Large, heavy-bottomed pot or Dutch oven for frying
Thermometer (helpful for oil temp, but optional)
Spider strainer or slotted spoon
Wire rack and sheet pan (best drain setup)

I started making these when I realized my favorite takeout order was basically a pattern: I would promise myself a sensible meal, then immediately add cream cheese wontons “for the table.” The table was me. Now I keep wonton wrappers in the freezer like a responsible adult, and I make a batch whenever I want something crunchy and comforting that feels a little restaurant-y without the restaurant bill.