Last week I was testing a wonton recipe, but failed miserably from start to end. You can read my little rant here on Facebook. I started this week with a fresh mindset and realized that I need to stick with what I know. My mom’s recipe for cream cheese wontons is very simple, yet so satisfying. This is what I decided to go with, but try them baked instead of fried. I have a recipe for baked curry potstickers here, but I wasn’t sure how these would turn out since the cheese needs to melt. Well they turned out Great, and the cheese melted perfectly! It was hard to not eat the whole plate!
Cream cheese wontons are typically fried, but honestly I hate frying things, it makes a mess and I never know what to do with the used frying oil. I always try to choose the option to bake things, for the healthier aspect and for less of a mess. The key to getting fried like quality in the oven is to make sure its really hot and a good coating of oil. For these, I had my over to 400 degrees and spayed oilve oil on the baking sheet and on top of each wonton. You get the crispiness with this method, but if you’re looking for an airy crunch, then I would recommend frying the wontons.
Wontons may look intimidating to make, but once you make a couple, they are really easy and can be whipped up in a few minutes. I used the square wonton wrappers that I found at my local grocery store, whipped cream cheese, and string cheese. You could also use regular cream cheese, but I prefer the lightness of whipped. If you don’t have string cheese then shredded mozzarella, or even pepper jack cheese for some spice would work too!