These Cream Cheese Filled Wontons are so unbelievably easy to make, and cheap! You can easily make a huge batch and freeze them to eat later. I was inspired by Maggie’s post on How to Make Crab Rangoon. She made it look so easy, and it was. I also recently made Pork-Filled Wontons as well for my Kim Cooks the World blog.
Filling for Cream Cheese Filled Wontons:
Wonton wrappers
1 8-oz. package cream cheese, softened
1 green onion, finely minced
1 tsp. garlic powder
1/4 tsp. ground ginger
Oil for frying
Instructions for Cream Cheese Filled Wontons:
- Heat oil on medium heat to 350-365 degrees (use an oil thermometer if possible, getting the temp right is extremely important)
- Combine softened cream cheese, green onions, crab meat, garlic powder, and ground ginger in a bowl
- Lay wonton wrappers on a flat surface, placing a teaspoon of cream cheese mix in the center
- Wet the edges of the wonton wrapper using a brush
- Bring the four corners together, pressing the dough closed
- Carefully put wontons in hot oil (PLEASE USE CAUTION WHEN FRYING)
- Cook wontons for 2-3 minutes until golden brown, place on paper towels to drain
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