One of my favorite things about going out for Chinese food is the cheese wontons – or crab rangoon, depending on the restaurant. If it wouldn’t be completely ridiculous, I’d make a meal of cheese wontons. We all know that would be completely ridiculous, though, so I don’t.
What I do, however, is make Chinese dishes on a semi-regular basis at home so it only made sense that I set out to re-create a restaurant favorite to serve alongside our home cooked Chinese dishes. What I’ve come up with is pretty spectacular!
They aren’t fried, so they aren’t exactly the same as the restaurant but these are special in their own amazing way. Same as at the restaurant, I’d like to make a meal of ’em….if it wouldn’t be completely ridiculous…which it would be….so I don’t.
Cream Cheese: half – 1/3 a block (room temperature)
Minced Onion: 1 Tbsp
Worchestershire Sauce: 1 Tbsp
Garlic Powder: couple dashes
Accent Seasoning: couple dashes (this isn’t completely necessary, so if you’re avoiding MSG, skip it. If you can tolerate a little MSG in your diet- definitely include – it will knock your socks off!).
Pre-heat oven to 375 degrees
Re-constitute the minced onion in a few drops of water (an easy way to accomplish this is to put the onion on a large spoon, dribble just a touch of water on to the spoon/onions from faucet and let sit):
Combine cream cheese, minced onion, worchestershire sauce, garlic powder, and Accent seasoning
Spread wonton wrappers on a parchment paper lined baking sheet
Place a small amount of cream cheese mixture in middle of each wrapper:
Wet edges with a small amount of water (I just used my finger, no need to create extra dishes by using a brush), fold into a triangle and press edges together.
Lightly spray the tops of each cheese-fill wonton with olive oil
Bake for 15’ish minutes, until the wrappers are crunchy and light golden brown:
You could play with this recipe and make it all your own. Don’t be afraid to mix it up a bit. Addition of some crab, and/or fresh green onion would be fabulous as well.
Also worth noting — these can be made ahead of time, stored in the fridge and cooked when you are ready to eat them. OR they also freeze well — so make a whole heck of a lot and tuck them away in the freezer for another time.
Easy. Delicious. Healthier than the restaurant version. Serve alongside your favorite Chinese dish or as an appetizer…or, if you really feel so inclined, make a meal of ’em, I won’t judge 🙂
PS – there’s a giveaway going on at the blog right now and literally no one has signed up to win. I find it hard to believe that there aren’t 10 people out there who don’t want a iTunes gift card! Here’s the link for the post, in case you simply missed it in the hustle of your typical day.