Baked Cream Cheese Wontons

Ingredients

• 12wonton wrappers
• 113 g (4 oz)cream cheese
• 1green onion
• 2.5 ml (½ tsp)Sriracha
• 5 ml (1 tsp)sugar
• as neededcooking spray

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the tray

   Line a baking sheet with parchment paper.

3. 3

   Chop the onion

   Finely dice both the white and green parts of the green onion, then roughly chop them again to make the pieces smaller.

4. 4

   Mix the filling

   Put the cream cheese, green onion, Sriracha and sugar in a bowl and mix them together.

5. 5

   Fill the wrappers

   Lay out the wonton wrappers and place about 10 ml (2 tsp) of filling on each one.

6. 6

   Wet the edges

   Dip a finger in water and run it around the edge of one wrapper at a time, so the edges do not dry before folding.

7. 7

   Fold the wontons

   Fold each wrapper in half to make a triangle, then place it on the prepared baking sheet.

8. 8

   Repeat the folding

   Continue filling, wetting and folding the remaining wrappers.

9. 9

   Spray the tops

   Quickly spritz the wontons with cooking spray to help them crisp.

10. 10

    Bake until golden

    Bake for 8 minutes, or until the wontons are golden.

11. 11

    Serve straight away

    Remove the wontons from the oven and serve immediately.

What are cream cheese wontons?

Wontons are Chinese dumplings made with thin wrappers, and cream cheese wontons are a familiar feature of American Chinese restaurant menus. This version uses a simple cream cheese filling with green onion, sugar and Sriracha.

Baking instead of deep-frying keeps the method straightforward. A light coating of cooking spray helps the wrappers colour and crisp in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 1g protein, 6g carbs, 3g fat.

The wrapper and sugar provide most of the carbohydrates, while the cream cheese supplies most of the fat and some of the protein. Pair a serving with vegetables or a fresh salad for a more balanced plate.

A quick, balanced filling

Cream cheese: Let it soften enough to mix easily, so the onion and seasonings distribute evenly through the filling.

Green onion and Sriracha: The onion adds a savoury note, while a small amount of chilli sauce brings gentle heat. Sugar rounds out the filling without making it taste like a dessert.

Seal one wrapper at a time

Water: Moisten the edge of each wrapper just before folding. If you wet all the wrappers in advance, their edges can dry before you get to them.

Filling: Keep the amount modest and centred. Too much can make the wrapper difficult to seal and may escape as the wontons bake.

Look for golden edges

The wontons bake at 200°C (400°F) for 8 minutes, or until golden. Check their colour rather than relying only on the clock, since ovens and trays can vary.

The wrappers should look crisp at the edges, while the cream cheese inside will be hot and soft. Let them cool briefly before biting into one.

Work efficiently

Have the filling, a small amount of water and the lined baking sheet ready before you start folding. This keeps the wrapper edges from sitting wet for too long.

Arrange the wontons on the tray with a little space between them so the hot air can reach their surfaces.

Serve while crisp

These are best served immediately, when the wrappers are at their crispest. They make a snack or appetiser alongside a fresh salad or vegetables.

The filling is rich, so a bright, lightly dressed side can balance the plate without competing with the sweet, spicy and savoury flavours.

Recipe notes & tips

• Soften the cream cheese enough that it mixes smoothly but is not runny.
• Keep the green onion finely chopped so the wrappers fold neatly.
• Use about 10 ml (2 tsp) of filling per wrapper and keep it in the centre.
• Moisten each wrapper edge just before folding.
• Spray the wontons just before baking for better browning.
• Serve them soon after baking for the crispest texture.

Variations

• More heat: Add a little extra Sriracha to the filling.
• Milder filling: Reduce the Sriracha or leave it out.
• Extra onion: Add more finely chopped green onion for a stronger savoury flavour.
• Sweet dip: Serve with a sweet chilli dipping sauce.
• Fresh side: Add a crisp salad or sliced vegetables alongside.

Common mistakes to avoid

• Overfilling: Too much filling makes sealing difficult; use about 10 ml (2 tsp) per wrapper.
• Wet edges too early: They can dry before folding; moisten one wrapper at a time.
• Loose seals: Press the damp edges together firmly to keep the filling inside.
• Crowding the tray: The wontons may not crisp evenly; leave space between them.
• Skipping the spray: The wrappers may brown less; give them a quick, even spritz.
• Baking by time alone: Check for golden colour, as ovens can differ.

How to store

For the best texture, serve the wontons immediately. If needed, refrigerate leftovers in an airtight container for up to 3 days and reheat in an oven until hot and crisp; they will soften in the fridge.

Frequently asked questions