Cream Cheese Won Tons Food

SWEET CREAM CHEESE FRIED WONTONS

Steps:

• Heat oil in a small pot.
• Beat egg.
• Mix cream cheese and 1/2 cup of sugar with egg.
• Spoon mixture into center of wonton wrapper.
• Moisten the edges of the wrapper with water and fold into whatever shape you desire.
• Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
• Drop into hot oil and brown both sides.
• Serve with your favorite sauce or just eat 'em alone!

HOMEMADE CREAM CHEESE WONTONS

Steps:

• In a medium bowl, mix together the cream cheese, shallot, and sugar until well combined.
• In a separate bowl, whisk the egg with 1 tablespoon of water.
• In the middle of each wonton, place about 2 teaspoons of the cream cheese mixture in the middle. (Be careful to not overfill the wontons so they don't burst while frying.)
• To fold your wontons, dip your finger in the egg wash and rub it around the edges of the wrapper, folding it into a half-moon shape. I used circular wrappers for this recipe, but the same folding method will work on a square wrapper. After you have folded the wrapper in half, sealing it, dab more egg wash on the corners. Bring the two corners together for the final seal.
• Fill a deep pan with about 2 inches of oil. Heat over medium heat until the oil reaches 350°F with a candy thermometer.
• Place 4-5 wontons in the oil at a time and let fry for 2-3 minutes, or until golden brown.
• Transfer to a paper towel-lined cooling rack to let any excess oil absorb into the paper towel. Repeat with the remaining wontons, begin sure to check the temperature of the oil throughout the process. Enjoy them warm with your favorite sauce.

CREAM CHEESE WONTONS

Steps:

• Preheat vegetable oil to 350 degrees. You can use a deep fryer or a pot filled with enough vegetable oil so the oil is 4 inches deep.
• Combine cream cheese, sugar, and grated white onion. Stir together the cream cheese mixture until it is well blended.
• Prepare an egg wash by combining one egg and water in a small bowl.
• To fill wontons with cream cheese mixture, brush egg wash on two sides of the wonton wrapper.
• Drop about a teaspoon of cream cheese onto the wonton wrapper.
• Wet the sides of the wrapper with the egg wash. Seal the edges of the wonton wrapper by lifting up the middle of the 2 opposite sides so that they meet. Squeeze lightly together Bring the middle of the 2 other sides to close the wonton Gently squeeze to close the wonton. The wonton will remain slightly open.
• Drop the wontons in a couple at a time until they are golden brown. Drain on a wire rack or on paper towels. Serve immediately.

FRIED CREAM CHEESE WONTONS

Steps:

• Defrost the wonton wrappers by setting on the counter at room temp for about 30 minutes.
• In a medium bowl, using a spoon, stir together cream cheese, diced shallot and sugar until combined.
• In a small bowl, whisk up your egg with 1 Tbsp of water. Set nearby.
• Place about 2 tsp of cream cheese mixture in the middle of each wonton. Dip your finger in the egg mixture and dab a little onto the center part of each side. Press opposing sides together and pinch in the center to enclose the cream cheese.
• Don't worry if they flop over a bit, they'll perk up when you fry them.
• In a heavy-bottomed deep pan, pour 3-4 inches of vegetable oil. Heat on medium until 350°F, using a candy thermometer.
• Once oil is hot, use a slotted spoon or frying spoon strainer to gently place 4-5 wontons in at a time and leave for about 1 minute until lightly browned. If they flip or turn, gently coax them so the points are up and the filling stays in.
• Once cooked, remove wontons from the oil and place on a cooling rack with a cookie sheet or paper towels underneath to catch the dripping oil.
• Repeat with the remaining wontons until they're all fried. Watch your temperature as you fry and adjust your heat as needed to keep it close to 350°F.
• I like to serve immediately, but you can keep them in a warm oven up to 30 minutes to keep them hot for whenever you're ready to serve. Enjoy!!!!

CREAM CHEESE WONTONS

Steps:

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

CREAM CHEESE WONTONS

Steps:

• Preheat the oil in your fryer, or in a large/deep frying pan or Dutch oven, until it reaches 350 degrees F (175 degrees C).
• In a medium size mixing bowl, combine the softened cream cheese with lemon juice and garlic powder. Additional filling ingredients could include fresh cut chives, salt & pepper, grated onions, or sugar (if you will not be dipping into a sweet sauce).
• Place wontons out in a single layer on a clean working surface. Fill each wonton wrapper with roughly 1- 1 1/2 teaspoon portion of the cream cheese filling.
• Mix the egg wash (beaten egg white and water) and use your finger or a pastry brush to spread a 1/2 inch border along two of the connected 'L shape' wonton sides. Fold the top half of the wonton over the filling and seal onto the bottom egg wash coated edge. Match up the edges and push out any air from the center of the wonton, sealing securely, or your filling will escape while frying. *If you are folding your wontons differently, you may need to use the egg wash on all 4 edges.
• Place the filled wontons carefully into the hot oil and cook in batches of 4-5 wontons at a time. Cook for 3-5 minutes, then remove golden browned wontons to a paper towel lined plate until all of the batches are cooked. Serve immediately after done frying, serve with tasty sweet and sour sauce.

CREAM CHEESE WONTONS

Steps:

• Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you're working on each wonton. They dry out quickly!In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)In a separate bowl, mix together the egg and water. One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc. If you'd like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.**It's good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.

FRIED CREAM CHEESE WONTONS

Steps:

• Preheat the vegetable oil to 350 degrees F. in a heavy bottomed pot or deep fryer.
• Combine the crab meat, cream cheese, onion powder, garlic powder, mayo and soy sauce in a bowl and mix together.
• Drop a full teaspoon full of filling into the center of a wonton wrapper. Dab your finger in water and run it along the edges of the wrapper. Fold the wonton wrapper up, making sure to enclose the filling, and seal the edges.
• Fry in batches of 4 or 5 wrappers for 3 to 4 minutes each, until they're golden brown. Remove from oil to a wire rack to drain off any excess oil. Serve hot.

CREAM CHEESE WONTONS

Steps:

• Combine the cream cheese, sugar and onion powder. Stir until well mixed.
• Place a wonton wrapper on a flat surface and drop a teaspoon of the cream cheese mixture into the center. Brush the edges of the wonton with the egg.
• Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
• Repeat with the remaining wontons and cream cheese until all are filled.
• Heat 4 inches of oil in a deep pan to 350 degrees F.
• Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.
• Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
• Sprinkle with chives and serve immediately with dipping sauce of choice.

CREAM CHEESE WONTONS

Steps:

• In a small bowl, add cream cheese, green onions, Worcestershire sauce, pepper, and garlic salt. Mix well.
• In a small bowl, whisk together egg and water, set aside.
• Place a tablespoon of cream cheese mixture in the center of each wonton wrapper.
• Brush corners and edges of wrapper with egg wash.
• Grab all four corners of wonton wrapper and pinch closed. Make sure there is no air trapped inside the wrappers once sealed with egg wash.
• In a large frying pan, heat oil over medium high heat.
• Drop sealed wontons into hot oil and fry for 4-5 minutes or until golden brown on each side.
• Remove from oil and place on paper towels to absorb any excess oil.

CREAM CHEESE WONTON RECIPE

Steps:

• Heat 1-2 inches of oil in a small frying pan on medium Heat.
• Mix spices into softened cream cheese until well incorporated.
• If you have egg roll wrappers, slice them with a pizza cuter into 4 small squares. Won Ton wrappers are already cut to the size you need.
• Using a small ice cream scoop place teaspoon-sized ball in center of square wrapper. Dip your finger in water and spread on the four corners of the wrapper and fold up.
• When oil is hot, fry until all sides are golden brown. Depending on how hot your oil is, you may need to fry for a shorter or longer amount of time. Enjoy with yummy sweet and sour sauce!

CREAM CHEESE WONTONS

Steps:

• In a medium pot, heat up 3" of oil until it reaches 350 degrees F.
• In a medium mixing bowl, mix cream cheese with seasoning and chopped green onion. Set aside.
• Gently remove wrappers from the package. Set each one separately on a cutting board. Brush each wonton wrapper lightly with water (using a pastry brush or your finger) and place 1.5 teaspoons of the filling in the center. Bring the same side corners together and pinch to seal. Bring the other corners to the center and pinch to seal. Make sure all edges are sealed or the filling will escape during frying and create a mess.
• Fry 4 to 5 wontons at a time in oil until golden brown. Remove from oil and place on a paper towel-lined plate to drain the grease.
• Serve warm with dipping sauce.

SWEET CREAM CHEESE WONTONS

Steps:

• Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
• Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
• Fill a small bowl with water and set near the wontons.
• Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
• Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
• Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
• Repeat until all wontons are filled and wrapped!

AIR FRYER CREAM CHEESE WONTONS

Steps:

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• Spray the basket of an air fryer with olive oil spray. Add the wontons to the basket and lightly spray with olive oil. Cook at 370 degrees for 8 minutes. Check to see if they are golden and cook for an additional 2 minutes if needed.

EASY CREAM CHEESE WONTONS

Steps:

• Scoop about a nickle to a quarter sized dallop of cream cheese into center of a wrap.
• Dip fingers or pastry brush into egg and smear a small amount on all four corners of wrap.
• Grab four corners to meet in the center and press down lightly to make it stick together.
• Fry until golden brown - no extra sauce needed to make these taste perfect!

CREAM CHEESE WONTONS

Steps:

• Make the wonton filling by combining the cream cheese, sugar, salt, and scallions.
• Assemble the wontons. Take each wrapper, and dampen the outer edges with a thin layer of water. Place a teaspoon of the cream cheese filling in the middle, and fold in half into a triangle. Bring the two corners on the long side of the triangle together, and seal with another dab of water. Continue until all the wontons are assembled.
• Heat a couple inches of vegetable oil in a small pot until it reaches 375 degrees F. Fry the wontons in batches--about 2 minutes per batch--until golden brown. Definitely use a small pot for this and fry in multiple batches; you'll use much less oil!
• Make the dipping sauce by combining all the sauce ingredients, and serve with the wontons.

CREAM CHICKEN WONTONS

Steps:

• In a bowl, mix your ground chicken, cream cheese, green onions and seasonings until combined.
• Set up a rolling station with the wonton wrappers and a small dish of water.
• Place a wonton wrapper at an angle, so there is a corner pointing up.
• Place a heaping teaspoon of the filling (more if you want) in the center of the wrapper.
• Using your fingers, brush the entire edges of the wonton wrapper with a little bit of water. Fold the wrapper over the filling, making a triangle and then press the edges shut. If it doesn't seal good, brush the edges with a little more water.
• Take the two corners of the triangle (on the bottom of the triangle where the wrapper is folded over) and press them together. Use a little bit of water to make sure the corners stay stuck together, then fold them to one side, pressing them to the wonton. Repeat until all of the filling is gone.

CREAM CHEESE WONTONS RECIPE

Steps:

• Combine the cream cheese, sugar, and onion powder. Stir until well mixed.
• Place a wonton wrapper on a flat surface and drop a teaspoon of the cream cheese mixture into the center. Brush the edges of the wonton with the egg.
• Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
• Repeat with the remaining wontons and cream cheese until all are filled.
• Heat 4 inches of oil in a deep pan to 350 degrees F.
• Fry 5 to 6 wontons at a time for 3 to 5 minutes, turning them as needed to make sure they brown evenly.
• Drain the cooked wontons on paper towels and repeat the frying process with the remaining wontons.
• Sprinkle with chives and serve immediately with a dipping sauce of choice.

CREAM CHEESE WON TONS

Steps:

• In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
• In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

CREAM CHEESE WONTONS

Steps:

• Fill a large pot over medium-high heat with vegetable oil until the oil is 2 inches deep. Oil should be around 350 degrees F.
• In a mixing bowl, combine cream cheese, garlic powder, sugar and green onion.
• Place wonton wrappers on a clean, flat surface.
• Drop a teaspoon of cream cheese mixture in the middle of each wonton wrapper.
• Beat egg and brush the edges of the wonton wrappers with egg.
• Pinch the corners of each wonton wrapper together in the center.
• Place 6-8 wontons at a time in the hot oil, turning them as needed, until evenly browned (about 3-5 minutes).
• Carefully remove wontons from hot oil and place on a plate covered with a paper towel to absorb excess oil.
• Serve with sweet and sour sauce.

CREAM CHEESE RECIPES: PHILADELPHIA NO BAKE CHEESECAKE RECIPE

Steps:

• Pulverize the graham crackers using a food processor until they become fine crumbs.
• Mix together the crumbs, brown sugar and melted butter.
• Pour the mixture into a 9-inch spring foam pan. Press with a glass and up the sides with your fingers. Make sure it's packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
• Freeze for about 10 minutes while you prepare the filling.
• In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form.
• In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
• Add sour cream and vanilla extract, and beat for another 2 minutes until smooth.
• Add the whipped cream into the cheesecake filling. Gently mix until combined.
• Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
• Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days.
• Gently remove the rim. Serve with pie filling and enjoy!

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

ZERO CARB WONTONS

Steps:

• In a medium bowl, combine the cream cheese and chives.
• One at a time, assemble the chicken wontons: place approximately 1 TBS cream cheese mixture in the center of a chicken skin (or prosciutto).
• Wrap the skin around the cream cheese mixture. The skin will shrink a lot so make sure to use a large enough chicken skin. The first time I did it the cream cheese squirted out.
• Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees. Experiment with a spare pieces of chicken skin to check if oil is ready.
• About 3 at a time, fry the wontons for about 3-5 minutes, flipping carefully midway through to make sure they brown evenly.
• Remove from heat, sprinkle with salt.
• While they cool, make the dipping sauce.
• Make the dipping sauce by combining the coconut aminos, organic broth, coconut vinegar, natural sweetener, garlic and ginger in a small saucepan on medium-high heat. Heat until natural sweetener is dissolved. Sift in the guar gum (make sure to sift or it will clump up). Remove from heat. Taste and adjust amounts as desired.
• Serve the sauce with keto cream cheese wontons!

CREAM CHEESE WONTONS

Steps:

• Preheat about 1-2 inches of oil in a heavy bottom pot over medium heat to 350°F. Mix together the cream cheese, green onions and garlic powder in a small bowl.
• Place 1 Tablespoon in the center of the wonton. Then brush the eggs around the sides.
• Bring two corners into the center and pinch together. Then pinch in the other two sides and sides together. Repeat with all wontons.
• Place the wontons you made first (they'll be a little dryer) into the oil. Cook until golden brown. Turn down the heat if browning too fast. Then remove from oil.
• Place the wontons on a plate lined with paper towel and allow to cool slightly.

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.