Baked Cream Cheese Wontons Recipe

Cream cheese: A soft, mild-tasting fresh cheese made from milk and cream. It provides the creamy filling for the wontons.

Chives: These are small, onion-like herbs that add a subtle, fresh flavor to the cream cheese mixture.

Wonton wrappers: Thin sheets of dough made from flour, egg, water, and salt. They are used to encase the cream cheese filling.

Vegetable oil: Used for brushing the wontons before baking to help them achieve a golden brown color and crispy texture.

When sealing the wonton wrappers, ensure you press firmly along the edges to prevent any cream cheese mixture from leaking out during baking. Using a small amount of water as adhesive helps create a tight seal. Additionally, for an extra crispy texture, you can lightly spray the wontons with cooking spray before placing them in the oven.

• softened cream cheese - Substitute with ricotta cheese: Ricotta cheese has a similar creamy texture and mild flavor, making it a good alternative.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone is rich and creamy, providing a similar consistency to cream cheese.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used in the same quantity.

• chopped chives - Substitute with dried chives: If fresh chives are unavailable, dried chives can be used, though in smaller quantities due to their concentrated flavor.

• wonton wrappers - Substitute with egg roll wrappers: Egg roll wrappers can be cut into smaller squares to mimic wonton wrappers.

• wonton wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though it will result in a different texture.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for brushing.

• vegetable oil - Substitute with melted butter: Melted butter can add a richer flavor and also helps in browning the wontons.

• Allow the wontons to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled wontons in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, arrange the wontons in a single layer on a baking sheet. Ensure they are not touching to prevent them from sticking together.

• Freeze the wontons for about 1-2 hours or until they are solid. This step is crucial for maintaining their shape.

• Once frozen, transfer the wontons to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, reheat the wontons directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-12 minutes, or until they are heated through and crispy.

• For an extra crispy texture, consider brushing the wontons with a bit more vegetable oil before reheating.

• Preheat your oven to 350°F (175°C). Arrange the leftover baked cream cheese wontons on a baking sheet. Bake for 5-7 minutes, or until they are heated through and the edges are crispy again.
• For a quicker method, use an air fryer. Set it to 350°F (175°C) and place the wontons in a single layer. Heat for 3-4 minutes, checking halfway to ensure they don't overcook.
• If you prefer using a microwave, place the wontons on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 30-45 seconds, checking to ensure they are warmed through.
• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the wontons in the skillet. Cook for 2-3 minutes on each side until they are heated through and crispy.
• To maintain the crispy texture, avoid reheating in a covered container, as the steam can make the wontons soggy.

• Oven: Used to bake the wontons at 400°F (200°C) until they are golden brown.

• Mixing bowl: Used to combine the softened cream cheese and chopped chives.

• Teaspoon: Used to measure and place the cream cheese mixture in the center of each wonton wrapper.

• Pastry brush: Used to brush the edges of the wonton wrappers with water and to brush the wontons with vegetable oil before baking.

• Baking sheet: Used to place the wontons on for baking in the oven.

• Chopping board: Used to chop the chives before mixing them with the cream cheese.

• Knife: Used to chop the chives finely.

• Measuring spoons: Used to measure the chopped chives and vegetable oil accurately.

Prepare the filling: Mix the cream cheese and chives in advance and store in the fridge. This way, you can quickly assemble the wontons when ready to bake.

Use a pastry brush: Keep a pastry brush handy for brushing the vegetable oil on the wontons and sealing the edges with water. It speeds up the process and ensures even coverage.

Batch assembly: Lay out multiple wonton wrappers at once and fill them assembly-line style. This minimizes the time spent on individual wontons and makes the process more efficient.