Jalapeño Cream Cheese Wontons
Whenever my family makes Indochinese food, wontons are always a must. 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 are 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.
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.