Eosinophilic Esophagitis Friendly Dairy Free Cream Cheese Wontons
Total time40 min
Prep time25 min
Cook time15 min
4.9(27)
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Learn more →Ingredients
4 servings
For the filling
- 8 oz dairy free cream cheese, softened
- 3 scallions, thinly sliced (green and light green parts only)
- 1 tsp garlic powder
- 1 tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ½ tsp sugar
- ¼ tsp black pepper
For the wontons
- 24 wonton wrappers
- 2 tbsp water
For frying
- 3 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- ¼ cup sweet chili sauce, for serving
Instructions
- 1
In a small bowl, combine the softened dairy free cream cheese, scallions, garlic powder, soy sauce, sugar, and black pepper. Stir until smooth and evenly mixed.
- 2
Set a wonton wrapper on a clean, dry surface in a diamond orientation. Place 1 heaping teaspoon of filling in the center. Dip your finger in the water and run it along all four edges of the wrapper.
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