Ree Drummond's recipe for cream cheese wontons combines cream cheese with hot sauce and green onions as a filling for wonton wrappers. These are deep-fried in vegetable oil in batches and served with a spicy honey and soy dipping sauce.
Cream Cheese Wontons
This recipe takes little time and yields 24 wontons.
Prep Time: 5 min.
Cook Time: 10 min.
Ready In: 25 min.
- 3 tbsp. honey
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hot sauce (Sriracha recommended)
- 1 tsp. vinegar
- 1/4 tsp. sesame oil
- 8 oz. cream cheese
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil
- Make the dipping sauce
- Prepare to assemble the wontons
- Assemble the wontons
- Fry the wontons
Combine the honey, soy sauce, half of the hot sauce, vinegar and sesame oil in a bowl. Set aside.
Combine the cream cheese, the remaining hot sauce and the green onions thoroughly. In another bowl, combine the egg with half a cup of water.
Place half a teaspoon of the cream cheese filling onto one corner of a wonton wrapper. Apply the egg and water mixture with a finger to the edges of the whole wrapper. Starting with the cream cheese corner, roll the wrapper diagonally into the center, then bring up the two sides and stick together with the egg. Repeat for the other 23 wrappers, placing each completed wonton under a light towel.
Fill a saucepan with vegetable oil to a level of between 2 and 3 inches. Heat until a thermometer reads just under 350 degrees Fahrenheit. Fry the wontons for up to 1 minute each in batches of up to five. Remove from the pan when they look slightly less than golden brown and allow to brown fully and drain on a paper towel. Allow to cool for up to 10 minutes before serving with the dipping sauce.