Culinary Corner: Sweet Cream Cheese Wontons

Jesse Duensing, Editor

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    Disclaimer: This recipe is not an original creation of mine. It belongs to Stephanie on

Hello, Titans!

We’re back again with another addition to our Culinary Corner. This week: Sweet Cream Cheese Wontons. While simple seeming, they can prove to be a bit challenging, but they are worth the effort required.



  • 1 (8 oz.) package softened cream cheese
  • ½ cup powdered sugar
  • 1 (12 oz.) package wonton wraps
  • 1 egg whisked with a splash of water, (if necessary, just use water)

For Frying

  • Vegetable oil (enough to fill a saucepan with 2-3 inches of oil.)

For Baking

  • Nonstick Cooking Spray

(There are two ways you can cook these: frying and baking. I’ll go into more detail further down.)


  • Mix the powdered sugar and softened cream cheese together until well combined. (No need to use a mixer, especially if the cream cheese is nice and soft!)
  • Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  • Fill a small bowl with water and set near the wontons.
  • Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
  • Dip your fingers into the whisked egg/water mixture (i.e. egg wash) and fold the wontons diagonally to form a triangle. Seal tightly, ensuring that there are no air bubbles.
  • Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
  • Repeat until all wontons are filled and wrapped!


To Fry:

    • Deep fryers work great with these, however if you don’t have one, heat 2-3 inches of vegetable oil in a high
      walled pan (dutch ovens work well) until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
    • You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
    • Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until go
      lden brown).
    • They may want to stick to the bottom of the pan at first but if you let them be, they should pop up after they fry for little bit. Once they do, gently flip them so that they fry evenly on the top and the bottom.


    • Place them on a plate lined with paper towels to cool. (The hard part is resisting the urge to pop one in your mouth before it cools a little!)

To bake:

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake, and don’t end up too soft.
  • Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
  • The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them around the 5 minute mark. Remove them from the oven when they are crisp and golden brown.

While making these little guys does take a bit of time, it took me roughly 45 min-1 hour to make 20, they are worth the effort. Coming out golden brown and crispy with that sweet cream cheese in the middle is truly a treat. This is the link to the page on the website I got these wontons from. If you’re looking for other recipes like this be sure to click on the link. Interested in more stories like this? Follow us on Twitter @THSNewspaper. Have a great weekend, Titans!

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