Every time we get Chinese food from our down the street Chinese take-out place, Bill’s Chinese Garden Gourmet, yeah, that’s the name) I say, “Ooh! We should get cream cheese wontons!” And inevitably, Eric makes a face that says, “Yes! Let’s clog our arteries irreversibly.” And then I get them anyway, and eat most of the bag, as he looks on with great disdain.
My affection for wontons is so great that ever since I ate Kindee Thai’s cream cheese wontons with dried cranberries two years ago, I’ve pretty much obsessing about how to make something similar at home.
So for the past few months or so, I’ve been playing around with this recipe. I have tried them so many ways, and I think I’ve finally settled on a version of these I can promote. These are your favorite Chinese restaurant cream cheese wontons…partied up with chopped cranberries, fresh ginger, a healthy dose of curry, and green onions. Because the cranberries are a bit tart, I added some honey to the cream cheese, and the balance of flavors just works in these little wontons.
Plus, these would be the perfect little appetizer to bring to a Christmas or New Year’s party…they come together quickly, you can assemble them the day before, and if you’re making them for a crowd, a big batch of these bakes up in just 7 minutes.
Go on…guilty pleasure it up because the days before your New Year’s resolutions kick in are running out!
(recipe by me but inspired by Kindee Thai Restaurant )
(yields 40 wontons, easily halved)
These cream cheese wontons are perfect for a party and livened up with cranberries, ginger, curry, and green onions. You can fry them if just making a few or quickly bake them if making them for a crowd.
8 oz. softened cream cheese
1/2 c. fresh cranberries, minced (if frozen, thaw)*
2 tbsp. honey
1 tsp. curry powder
scant 2 tsp. fresh ginger, peeled and minced
2 green onions, thinly sliced
40 wonton wrappers
sweetened chili sauce for serving
oil for frying
parchment paper & cooking spray recommended for baking
Thoroughly mix together the cream cheese, cranberries, honey, curry, ginger, and green onions. (P.S. I used the food processort to really mince the cranberries and ginger).
Place about a generous teaspoon of the mixture in the center of a wonton wrapper. Wet the edges of the wrapper, and then fold it over, forming a triangle. Press the edges together to seal.
If desired, wet two of the triangle corners and fold them into the center of the wonton, to make that classic wonton shape (as seen in the --- picture).
Note: You can assemble these a day ahead and keep them tightly covered in the fridge until ready to cook.
To Fry: Heat 1-2 tbsp. of canola or vegetable oil in a frying pan, over high heat until really hot. Add a few wontons and fry about 1 minute per side or until golden brown. Place on a paper-towel lined plate to drain.
To Bake: Heat oven to 400*. I recommend lining a baking sheet with parchment paper, if not, liberally grease with cooking spray. Place wontons on baking sheet and spray tops with cooking spray (this will help them brown). Bake for 7-10 minutes or until browned to you liking.
Eat immediately. Serve with sweetened chili sauce.
*You can use dried cranberries instead. If you do, omit the honey.