I have yet to meet a person who isn't a fan of the ever so popular cream cheese wonton. Every time we order Chinese food we always get them but I'm never crazy about the way the deep-fried cheesy delights leave me feeling. Sometimes the oil is so heavy. I love them, so, I sacrificed for a minute of cream cheese heaven.
We used to live close to a restaurant that made amazing cream cheese wontons. It's a bit far from us now and not one place has met my high standards of this tiny little morsel. I set out on a mission to remake the flavors I love so much! The idea had been brewing in my head for years, the time was now.
A little experimenting and my family would agree, I nailed it. I had them at cream cheese, honestly. Cheese is to Moore's like pollen to a bee. Needless to say, we devoured them, even the kids enjoyed them. The thing I really dig about these is that I baked them, no frying necessary. The texture was great, slightly crispy on the edges. The cheese mixture is creamy, sweet, slightly spicy and oh so good.
You can get wonton wrappers in your local grocery store, they can be hard to find so it's best to ask someone. This is a super simple recipe and I hope you enjoy them as much as my crew does.
12 wonton wrappers
1/2 stick cream cheese
1 green onion
1/2 tsp Sriracha
1 tsp sugar
1 egg + 1 tbsp water lightly beaten (this is your egg wash prior to baking)
Preheat oven to 400 degrees. Lightly spray a cooking sheet. Dice your green onion thinly (white and the green) and then give it a rough chop to get it into even smaller bits. Grab a bowl and add your cream cheese, green onion, Sriracha, sugar and mix together. Lay out the wonton wrappers and dollop roughly 2 tsp of mixture onto each one. Get your egg wash mixture, dip your finger in it and go along the outer edge of a wonton (do this one by one not all at the same time or it dries out). Take the 4 corners and bring them together to the center to make a point. Repeat with the rest of them.
Transfer the wontons onto your greased baking sheet. Using a basting brush paint the egg mixture onto each wonton. This will give it a nice shiny coating and make the edges brown up. Bake for 8 minutes. Remove and serve immediately.