The Art of Folding Cream Cheese Wontons (my methods)

When Ole and I first got married, we ate on the cheap. I worked for a nonprofit (and after that for myself), and he was finishing his graduate degree. It was during this time that we started experimenting with the art of bringing the restaurants to our house, specifically of the Americanized Asian variety, to our kitchen table sans the white takeout box with its metal handle and splintery chopsticks.

A staple on this menu? The fried cream cheese wonton. With its crisp outer shell and perfect, creamy center, these buffet favorites were a must-have for our mock takeout menu. Turns out most of the work is in the folding, but when you invite your dinner guest over 30 minutes early, there’s plenty of time to demonstrate the how-to and put them in charge of the frying while you pull the rest of the meal together.

First, gather your tools. I buy my wonton wrappers. They are usually near the bagged salad section of the store. They’re pretty cheap considering how many you get, and it’s convenient. Cream cheese is also an obvious necessity. I prefer Philly. It’s a taste thing. The others just can’t compare. Also get a wet towel ready to cover the folded wontons. This will keep them moist and prevent possible cracking and subsequent spitting and squirting once they hit the oil.
Slice the cream cheese into smallish pieces, about 2 teaspoons or so each.
cut up the cream cheese
Grab a small dish of water to help seal the wonton edges.
water for sealing
Method 1: Plop a piece of cream cheese down and wet two edges of the wrapper. I just use my finger, but I suppose you could use a pastry brush for this.
wet the edges of the wonton
Fold the dry edge and wet edge together so they are touching and press firmly to seal, squeezing out any air pockets as you are sealing.
make a triangle
Wet the tip of one of the ends, bring together and press to seal.
press to seal ends
Want to get fancy?

Method 2: Similar to method one, we’re going to wet the edges, but this time wet all four of them.
how to fold a wonton 1
Pull two opposite corners together at the top.
how to fold a wonton 2
Then pull the other two corners up and press along the edges to seal, wet edge touching wet edge.
how to fold a wonton 3
Place wontons on a lightly greased flat surface after they’ve been folded. I grease my surfaces to prevent stickage that can result in ruptured wontons.
how to fold a wonton 4
Place the damp towel over the tops of finished wontons while you continue folding. This keeps them moist that will also prevent rupture, this time from the oil.
cover it up with a towel
Enlist help. Artists make wonderful wonton-folding partners. Right, Joel?
joel folds wontons
When you have more than you can eat, stop folding and heat the oil. Any size and shape wonton is acceptable as long as the cream cheese is contained and all edges have been sealed.
wontons on a sheet
Gently place the wontons in the hot oil. Stand back and watch.
stick them in the oil
After about two minutes (depending on the temperature of your oil), flip them over and brown the other side. It should only take another 90 seconds or so. Remove from the oil and drain.
flip when brown
Eat hot while the cream cheese is still velvety and smooth, but not so hot to leave you with a raw tongue. Nothing is worse than a raw tongue.
cream cheese wontons
Besides, raw tongues make it hard to taste the General Tso’s chicken that accompanies the cream cheese wontons. (Stay tuned…)
chicken and puffs

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  1. Cynthia Pitman says:

    This looks so yummy, i have to try it. I have been wanting to learn to make americanized chinese at home from scratch, this is my first recipe. Will you have a whole bunch of recipies? I would love to learn to make a good egg flower soup.

  2. Mmm. love the ones that look like a little envelope. i learned a new way to make crab rangoon not long ago that is really simple. i should do a post about that, should i? they are baked in muffin cups.
    .-= Nancy´s last blog ..what do you get? =-.

  3. Thanks for the recipe! My husband and I LOVE cream cheese wontons, so this will be a fun one to try.

  4. I think I’d make half of them with jam mixed into the cream cheese – that would be a yummy little dessert!
    .-= Dana McCauley´s last blog ..How to keep your heart healthy =-.


  5. I like to cook up some Shrimp, chop it up fine in the food processor and then add it to the cream cheese with some seasoning salt, red pepper flakes and black pepper. We have also made them with Marscapone and chile jelly (from World Market). Never have left overs, either way 🙂
    .-= Leah´s last blog ..Menu Plan Monday =-.

  6. WHERE do I find the little wonton holder thingies? The peeps at my Walmart thought I was seriously nuts when I asked. (And, oh… I canNOT wait to make some of your General Tso’s chicken… it looks so good, I could lick my computer screen).
    .-= Amy @ Amy Loves It!´s last blog ..VeggieTales: Free Shipping and Pistachio Movie Deal =-.

  7. We love the at-home cream cheese wontons too, and we never use more than half the wonton wrapper package at a time – they’re pretty frugal. I agree. I must suggest a spin on these gems: mix some diced green onions, a clove or 2 of garlic, and a dash of paprika in your cream cheese pre-folding. Pure joy in the boca, it is. I also love to dunk them in sweet-n-sour (natural of course 🙂 topped with more diced green onions. Mmmm. We’ve also spiced them up with some AZIA-inspired cranberry as well, pretty outstanding. We need to enlist Joel though, ours never look as artistic as they should.
    .-= Niki´s last blog ..Microwaves Full Circle =-.

  8. mmm looks easy enough!
    .-= Victoria´s last blog ..Menu Plan =-.


  1. […] week on Food for My Family I told you all about cream cheese wontons and left you hanging on the General Tso’s. I’ll fix that. If you missed it, definitely […]

  2. […] size to cook. Then fry them in 350° oil until chicken pieces are cooked through. (I was folding cream cheese wontons at this point and missed the photo op. I apologize.) When the pieces look a lovely shade of brown […]

  3. […] Last week at Food for My Family: General Tso’s Chicken finally made an appearance to complement those cream cheese wontons. […]

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