Appetizers & Snackscarlsbadcravings
Pineapple Cream Cheese Wontons
Enjoy gourmet-tasting Cream Cheese Wontons in the comfort of your own home! These crispy cream cheese rangoons are crunchy on the outside giving way to warm, oozing, melted cream cheese inside! The cream cheese filling is mixed with pineapple, coconut, green onions and ginger AKA your new addiction. These easy cream cheese rangoons taste straight out of a restaurant - or dare I say even better?! I've included step by step photos, easy to follow instructions, and how to freeze cream cheese wontons for an easy snack or appetizer any night of the week!
👥 6 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- dutch oven
- saucepan
- whisk
- measuring cup
📝 Preparation Steps
1
IF FRYING: Lay out a baking sheet size sheet of parchment paper (to lay finished wontons on). IF BAKING: Preheat oven to 400°F . Lightly grease a baking rack placed on a baking sheet.
2
Fill a small bowl with cool water. Working on a flat, dry surface, lay out 4-6 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper.
wonton wrappers36
3
TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Assemble remaining wontons in the same manner.
4
TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring two opposite edges of the wonton together (1 wet, 1 dry) and pinch to seal. Next, pull the other two corners up so all the tips are touching, pressing along the edges to seal, pressing out any excess air. Place finished wontons on prepared surface and cover with a clean damp towel. Assemble remaining wontons in the same manner.
5
TO BAKE :
6
Place finished wontons on a baking rack ontop of a baking sheet and lightly brush both sides of each wonton with olive oil or coconut oil. Bake at 400°F for ⏱️ 8-12 minutes or until corners are browned and crispy.
7
TO FRY:
8
Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a a spare wonton to ensure the oil isn't too hot. Fry 5 wontons at a time, ⏱️ 45-60 seconds or until golden, flipping half way through (they will darken more as they cool). Place wontons on a paper towel lined plate.
9
Pineapple Sweet and Sour Sauce
10
Whisk together ketchup, vinegar, sugar and garlic in a medium saucepan. Pour pineapple juice into 1/2 cup measuring cup then add water to equal 1/2 cup. Whisk in cornstarch to the pineapple juice/water then add to saucepan and stir until well combined.
cornstarch1 tablespoon
11
Bring ingredients to a boil and simmer until thick – ⏱️ 1-2 minutes. Taste and add additional vinegar for more tang/sour or sugar for sweetness according to your preference. You can also add sriracha for a little heat.
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