Asian Cream Cheese Wontons
Those crispy wontons served at Asian restaurants that ooze smooth cream cheese centers are so delicious!
We usually add a couple to our takeout menu, one for each of us, but seriously – it’s not enough! Those little delicacies are a must when ordering, and I feel deprived if I don’t get any.
Who would have thought they’d be so easy to make at home? If you have an air-fryer, you’re in like Flint. I’m dating myself… yikes! If you don’t have an air fryer but own a Nuwave, you can still make them, adding another two minutes to the baking time so they’re crispy and delicious.
The other day, we served these little package wonders with Egg Drop Soup for lunch. It created a great light meal in the middle of the day. We used this recipe from A Spicy Perspective!
Asian Cream Cheese Wontons
Equipment
- Air-fryer
Ingredients
- 1 ounce cream cheese, softened
- 1/4 tsp granulated sugar
- 1/8 tsp garlic powder
- 1/2 tbsp scallion (green onion) finely chopped
- pinch salt
- 8 wonton wrappers
- vegetable spray
Instructions
- Mix first 5 ingredients (cream cheese through salt)until well combined
- Fill a small dish with water and set aside. Work with one wonton wrapper at a time, keeping the remaining covered under a dampened paper towel. Place the wonton wrapper on your work surface and place a generous¼ tsp to 1/3 tsp of cream cheese mixture in the center of the wrapper. Dampen the edges of the wrapper with water, using your fingertips. Don’t over-dampen; use just enough so the wrapper will stick together when sealing.
- Fold opposite corners of the wrapper up and pinch together. Repeat with the remaining two corners to create a purse effect.
- Spray the bottom of an air fryer with spray. Place the wontons in the basket, trying to create space between each. Spray the tops of the wontons with vegetable spray. Set the air-fryer to 350 for 6 minutes.
- Serve with a dipping sauce you enjoy
Our Latest Posts
-
Weekly Menu 3-10-26
I’m late! No, not that, I’m late in posting my weekly menu. But after last night’s disaster dinner, I’m glad to start with Tuesday. From time to time, we get chicken that’s been over-processed to the point where the meat is like rubber. Completely and absolutely disgusting. One bite and I spit the chicken out….
-
Weekly Menu 3-2-26
Last week, we went camping. When we lived in California, we took the 5th wheel out about once a month and thought we’d be back to the same living in North Carolina. We never banked on the weather…that said, heading south was the better alternative than heading north, where record colds were on the forefront,…
-
Troll Hunting at the Asheville Arboretum
Thomas Dambo is well-known for his towering troll sculptures, made from salvaged materials such as fallen branches and wooden pallets. His work has delighted millions across Europe and parts of North America. But Trolls: A Field Study is a brand-new collection, and Asheville was the first place in the U.S. to host these never-before-seen creations….
-
Weekly Menu 2-16-26
This past weekend, I finally got around to cleaning and organizing the pantry again. For the most part, I keep it organized, but with Christmas and all the extras, it got pretty messy. Last month, I ordered food labels from Amazon for the foods I store in containers. I’m happy with the results, and those…
-
DIY Mock Carnation Heart Wreath
Valentine’s is synonymous with hearts. You see hearts everywhere, from heart-shaped boxes of chocolates at the store to crafts of all kinds. We love hearts! For Valentine’s Day, I wanted to craft a heart from something I could reuse or repurpose and, at the same time, create a Valentine’s Day decoration. And then it hit…
-
Weekly Menu 2-9-26
Even the best laid plans can go awry. My menu plans for last week didn’t go as planned. And my new range, I didn’t plan on a learning curve this arced! I baked brownies that we threw out, next came strawberry blondies that were at least edible, but it’s a dessert, and it’s not that…
