Emulsifier Free Cream Cheese Wontons
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Learn more →Ingredients
4 servings
For the filling
- 8 oz cream cheese, softened
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp granulated sugar
- 2 green onions, thinly sliced (green tops only)
- ¼ tsp garlic powder
For the wontons
- 24 egg-free wonton wrappers (square, about 3-inch)
- 2 tbsp water
For frying
- 4 cups neutral oil (such as vegetable or canola oil), for frying
For serving
- sweet chili sauce, for serving (optional)
- soy sauce, for serving (optional)
Instructions
- 1
In a medium bowl, beat the softened cream cheese with a hand mixer or fork until smooth. Add the soy sauce, sesame oil, sugar, green onion tops, and garlic powder and mix until evenly combined. The filling should be thick and spreadable.
- 2
Set up a clean work surface with the wonton wrappers, the filling, and a small bowl of water. Place one wrapper in front of you in a diamond orientation (one corner pointing toward you). Spoon about 1 teaspoon of filling into the center.
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