Jalapeno Cream Cheese Wontons, +Video
Super crispy wontons with smooth cream cheese filling with a kick. Homemade version of your favorite take-out appetizer with the same irresistibly delicious and addicting taste! Plus, a video tutorial on how to fold wontons 4 different ways.
If you had to choose only one take-out appetizer, what would that be?
Egg rolls? Spring rolls? Or wontons?
Hard one, isn’t it? I mean, I love crispy egg rolls stuffed with pork belly and veggies. Spring rolls with greens and shrimp are to die for. And who would say no to crispy wontons? Not I…
But if you insist, I’ll go with wontons. With creamy smooth cream cheese filling, please.
I never complete a take-out order without them! But now since there’s no take-out place within 30-mile radius, I learned to make them myself. And guess what, it’s surprisingly easy!
Not only did I learn how to make the most addicting jalapeno cream cheese wontons, but I also learned how to fold them 4 different ways!!
And I’m so happy to share with you everything I’ve learned, so you too can enjoy some homemade wontons! It really can’t get any better than this.
How to fold wontons 4 different ways
Folding Style #1
This one is the most challenging one, but it’s also the cutest!! This style yields tiny little wontons that are perfectly poppable. The challenging part is when you pull the bottom two corners together. The wrap tends to tear easily, so be extra gentle when you do that. I think every little effort pays off though. Just look at the cuteness!
Folding Style #2
This style is called “nurse cap”. One of the easiest folds out there!
Folding Style #3
This one is my favorite, and how my favorite take-out place makes their wontons. And it’s surprisingly easy too!
Folding Style #4
This folding style is pretty close to style #1, except you don’t fold the triangle before twisting. Therefore, this version is slightly bigger. It’s easier than #1, but still pretty darn cute!
Now, did you watch that quick video above?! I was so excited recording that video tutorial for you, because now you can make these beautiful wontons.
By the way, you can apply these folding techniques to ANY kind of wonton and dumplings. Potstickers, anyone?
Now, tell me what’s your favorite take-out appetizer?
Jalapeño Cream Cheese Wontons
Yield: 30-35 wontons
- 8oz (225gr) cream cheese, softened
- 3 tablespoons pickled sliced jalapenos
- 1 ½ teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 egg
- 30-35 wonton wraps
- Vegetable or canola oil for deep-frying
- 2/3 cup pineapple juice
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup distilled white vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- To make the filling, finely chop the pickled jalapeños.
- In a medium bowl, mix together cream cheese, chopped jalapenos, soy sauce and Worcestershire sauce until well combined.
- In a small bowl, beat the egg with a tablespoon of water.
- Open a package of wonton wrap right before you start folding them. Cover the stack of wraps with a wet paper towel to prevent drying.
- Put 1 teaspoon of cream cheese mixture in the middle of the wonton wrap.
- To fold the wontons, follow the video tutorial above. Here I'm describing folding style #4... Brush on egg wash on 2 sides of the wonton wrap. Fold over to create a triangle and pinch the sides, squeezing out excess air. Brush a little bit of egg wash on one side of bottom corners and pull the ends together. Pinch to glue the ends and arrange on a baking sheet, lined with wax or parchment paper, or silicone mat. Continue with the remaining wraps and filling.
- Fill a deep pot with 1 ½-2-inch vegetable or canola oil. Heat the oil to 350°F.
- Drop 4-5 wontons at a time and cook them until golden brown, no more than a minute.
- Remove the cooked wontons onto a baking sheet lined with paper towel and cooling rack.
- To make the sauce, combine all the ingredients in a small saucepan. Bring it to a boil over a medium heat. Then reduce the heat and simmer for about 10 minutes, or until thickened, stirring occasionally.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally posted on April 28th, 2014.
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