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.

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.

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.

Fold the top (other side) of the wonton wrapper over it and lightly push down to get it to stick together forming your enclosed wonton. Repeat this process for each one. Lay your wontons in the air fryer and lightly spray with avocado oil cooking spray. Close the air fryer and cook at 350 for 6-8 minutes.

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.

The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

Crab Rangoon is a variation of the wonton that goes against the traditional pork filling. Crab Rangoon is often fully fried, making it crispy all around as opposed to having the softer, doughier texture that pan-fried or steamed wontons have.

6) When you seal the wonton, seal right next to the filling, pushing out any air bubbles. Air bubbles will make your wontons explode when frying, particularly if you are using the thinner wonton wrappers vs. the thicker eggroll wrappers (And I do mean eggroll wrappers vs. spring roll wrappers or rice paper wrappers ...

Because while wontons are primarily meant to be used in soups, you can also pan-fry them—if you would rather have some crispy potsticker-y vibes! The method is the same as pan-frying a dumpling, so if you already have experience with that, just take this post as a PSA that it's okay to pan-fry a wonton.

What is the filling in a wonton made of? ›

Make the Pork and Shrimp Wonton Filling

To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

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.

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.

Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness.

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.