Jalapeño Cream Cheese Wontons
Wontons are a must, whenever my family makes Indochinese food. My little cousins now make an assembly line all the way down our island to make these little pockets of joy. The best thing about these is that they’re super freezer friendly! Just make a bunch, freeze them on a sheet tray, and then put them back in a Ziploc bag! You have them ready to go whenever you’re ready! You can easily make this with plain cream cheese for little kids, or add in more spices to change it up however you’d like. I have also seen people pipe peanut butter and chocolate to make dessert wontons. This recipe is super flexible and forgiving. Toss in whatever you want. The only thing you need to be wary of is adding too much moisture, if you do attempt any veggies try to dehydrate them as much as possible.
So to start you need to soften your cream cheese. Whether you leave it out on the counter or use the microwave just make sure it’s softened and not melted. Keep mixing until you have a relatively light pink mixture. You want everything to be evenly distributed so just keep mixing until it’s all uniform.
The next step is to fill and fold each wonton wrapper! If you would like to use a piping bag or a zip-top plastic bag with the corner cut off you can definitely do it for perfect little pockets. I normally just go in with a spoon and it works out just fine. Fill about a tablespoon of the cream cheese mixture in the center of each wonton wrapper.
Folding is pretty much up to your own preferences. You can do it in half diagonally to make a triangle. From the triangle you can fold in the two corners to make a crown shape.
Another shape is almost like a purse shape. I just fold each of the edges in half to make a purse. I pinch everything closed to ensure no air stays in the pocket.
Jalapeño Cream Cheese Wontons
Ingredients
- 30 wonton wrappers Get the vegan ones if you don't eat eggs!
- 8 oz. cream cheese softened to room temperature
- 2 jalapeños diced
- 1 tbsp sriracha
- 1 tsp chili oil optional
Slurry
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Combine cream cheese, jalapeños, and sriracha in a mixing bowl. You should have a smooth, pink mixture.
- Spoon roughly 1 tbsp of mixture in the center of each wonton wrapper.
- Combine the cornstarch and water to form a slurry. Dab your finger or a paintbrush in the slurry and dampen all four edges of the wonton wrapper.
- Fold the wonton into your desired shape. I typically just do a simple triangle by folding in half diagonally. Seal the edges with your finger.
