Baked Cream Cheese Wontons — Damn Delicious

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Baked Cream Cheese Wontons

No one would ever believe that these crisp, creamy wontons are actually baked, not fried! Plus, they’re unbelievably easy and simple – perfect for a large crowd!

Now that football season is here, that also means that the ever-popular tailgating season is here too! But whether you’re firing up the grill in the stadium parking lot or hosting a small get-together with your friends right at home, these baked cream cheese wontons are an absolute must.

Now these may look a bit intimidating to make, but believe me – these are the easiest things ever! All you need to do is whip up your creamy shrimp filling, pack it in these wonton wrappers, and pinch up the sides to make an X. Yes, it’s just that easy. Really.

Plus, they’re so pretty to look at with those fancy “X”-shaped tops. Just don’t tell your guests how easy these really are. They’ll be thinking you slaved away for hours in the kitchen making these. And who knows – maybe they’ll even offer to do the dishes!

Best of all, these bad boys are BAKED, not fried, and they’re just as a bit as crisp and crunchy, except without that dangerous hot pot of oil on the stovetop.

Be sure to check out Eat Shrimp on Pinterest for more shrimp-inspired recipes this football season!

Baked Cream Cheese Wontons

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

No one would ever believe that these crisp, creamy wontons are actually baked, not fried! And they’re so easy to make!

Ingredients:

  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 ounces cream cheese, at room temperature
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 16 2-inch won ton wrappers
  • 1 large egg, beaten

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.
  3. To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.
  4. Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.

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104 comments

These wontons look incredible and so crisp, even from the oven!

I am going to try this recipe this weekend, while I lick my lips.
WOW . and a great giveaway.
win, win …
Thanks,
Inez

These look delicious! Do you use cooked or raw shrimp? Thanks:)

The shrimp is raw and will be baked within the wontons. By using cooked shrimp ahead of time, you run the risk of overcooking them, resulting in a rough texture.

These look ridiculously PERFECT! Like wow. You are such a detail-oriented cook. Like those edges are so perfectly sealed, perfectly browned, amazing!!

I would assume that I can use crab instead of the shrimp. These look great and I like that they are baked rather than fried.

Is the shrimp uncooked when it’s mixed into the rest of the filling mix?

Lynne, uncooked shrimp should be used for the filling mixture.

These look and sound delicious…anxious to try them. One question, however, are the shrimp raw or pre-cooked? Thanks so much!

The shrimp is raw and will be baked within the wontons. By using cooked shrimp ahead of time, you run the risk of overcooking them, resulting in a rough texture.

Mmmm a healthy crab rangoon? Well, um I guess shrimp rangoon! SO so in!

Oh my word those are gorgeous. You always make the most amazing recipes!

I’m on my way to the store…they look delicious! Maybe I’ll try with both shrimp and crab!

Going into the kitchen to make these right_now! nom nom nom

Oh man these sound incredible.

Baked wontons!! Life just got way better.

I love using wontons in cooking. I recently made a dark chocolate and sugar cinnamon baked wonton, so I must try your baked cream cheese version and compare the different tastes! They look delicious!

I can only imagine how delicious these are, crunchy from the bite and then a lovely soft filling, yum! I wouldn’t mind me some of these, and if you made them, I’d definitely offer to do the dishes 😀 x

That’s pretty neat that you managed to bake them. I never would have guessed wontons can be baked crisp like that.

Do you have a suggestion of something to use instead of shrimp or how to alter the recipe if omitting?

If you would like to omit the shrimp, feel free to increase the cream cheese to 8-ounces.

That’s what I was wondering! I have a shellfish allergy that developed in hs, and crab rangoon is one of the few things I miss. I need to try this! Thank you!

If you are not allergic to salmon, you can use diced salmon or smoked salmon. Even though I have not tried it as baked wontons, salmon-cream cheese-dill will make a perfect combo. That’s just my 2 cents 🙂

Wow, they look amazing! Do these require a light brushing of olive oil or egg wash? It’s hard to believe these are crunchy throughout. Are the bottoms crunchy, too? They almost look like they’d be soft.

They require a light coating of nonstick spray just before they go in the oven. The bottoms also get nice and crisp too!

Hello, these look fabulous and extremely delish. I wanna do them for my son’s 1st birthday party but i was wondering if they can be made ahead nd frozen, and if yes how to bake them (thawing or frozen directly to oven)

Unfortunately, I cannot answer this with certainty as I have not tried freezing these myself. I recommend using your best judgment for freezing and reheating.

Lynn,
Did you try to make ahead and freeze? Thinking about doing that for my own party and would love to know how yours turned out! Thanks!

Such beautiful wontons. I am never patient enough to have them all turn out so beautiful. The first five or six look nice and after that I have to slap them together quickly. Just like how my cookies usually get bigger the more batches I have to bake 🙂

This looks amazing however, I so want to be able to dip them in something! Maybe a sweet and sour sauce, I’m not chef but I’m sure these could be paired with an amazing sauce. Any suggestions DamnDelicious?

We dipped these in store-bought Thai sweet chili sauce and loved it!

These look so good, crispy delicious!!

Look delicious! I am making these today, but wanted to make sure about directions. The ginger was not included in directions, but I assume it is meant to be added with all the other ingredients?

Yes, thank you for letting me know. The recipe has been updated.

So excited to try them! We’re having a dinner party next month and I want to make these as one of my appetizers. Can they be mixed and assembled earlier in the day, refrigerated, then popped into the oven when my guests arrive or do you think they’ll get soggy? Thanks again!

You can certainly try to make them ahead of time but I worry that sogginess may become a factor.

Michele, did you prep a day before? How did they turn out? I’d like to pre-prep a day before as well.

Yum! I’m drowning in Dungeness crab at the moment so I’ll be experimenting with that in place of shrimp.

Can’t eat seafood. Do you think artichoke hearts could
replace the shrimp? Thanks.

or how about diced green chiles- mild ones?

Connie, you can certainly substitute artichoke hearts and green chiles but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. Please use your best judgment for substitutions to fit your dietary restrictions.

I couldn’t find wonton wrappers are egg roll wrappers ok?

Yes, that should be fine.

I rushed to make them, of course not reading the recipe through first. So my shrimp are going in already cooked. Hope that doesn’t ruin them as we are taking them to a party tonight. No time to buy more shrimp. 🙁 I’ll let you know if they turn out edible. My oven is very powerful so I’m hoping they will take less time to brown.

Bummer! As a general rule of thumb, it is always best to read the recipe in its entirety at least twice prior to cooking. It’ll make a huge difference!

Oh Yum . My favorite wontons and I’ll need to double the recipe since I might indulge before they make it to the table. Going to use both crab and shrimp and excited that they are baked. Thanks again for a wonderful recipe! xo

Have you tried substituting chicken for the shrimp? I want to try these out, but I’m not the biggest fan of shrimp.

You can certainly substitute chicken but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.

Those are the cutest things ever!

Can’t wait to try this! Btw, where do you get 2 inch wonton wrappers? The ones I usually get from the Asian market is the standard wonton size which I believe is at least 3 inches by 3 inches if not slightly larger,

I have always been able to find it at any major grocery store chain. But if the 3×3 ones are the only ones available, that should be a fine substitute.

One question, have you cooked the shrimp first or are the raw when you combine them?
thanks, I’m making them tonight.
Bruce

Thanks, I just read the other posts asking the same thing.
Question answered.
Thanks

Just tried this last week. Yummy! But the bottoms were not quite crispy. I sprayed down the baking sheet before putting these bad boys on it but they were a little soft and soggy on the bottom. Any ideas how to prevent this?

I’m so glad you gave this a try! You can try rotating the wontons halfway through baking time so that the bottoms are on top. That way, you can give it a nice, crisp touch!

This looks great. i was looking for a good baked wonton recipe to base off of. just wondering though, should i spray the pan and the wontons with non stick spray or just the pan? thanks!

As indicated in the recipe, you will spray both the pan and the wontons.

Does anybody recommend a dipping or drizzle sauce for this recipe?

This was a great recipe as written. The comments had me chuckling!! People… Anyway, I tried this without the seafood because I didn’t have any on hand, cut way back on the ginger due to personal taste (and without your prior approval, I am such a rebel!) and substituted soy sauce for the kosher salt and added in a little mozzarella. Delish! The garlic was pretty strong with my changes and I would cut back next time. Your instructions were very helpful.

I usually make mine with crab meat. They are yummy!!

I want to make these to take to a party. Can they be re-heated briefly in the oven, on arrival? Or if they are served at room temperature, will they become soggy? Could they be held in a crock-pot to keep them warm? Thank you.

This is really best when served immediately as it can become soggy over time.

I’m gonna make these for a New Years Eve party this Wednesday and bring them uncooked on a baking tray. I will bake them there and be a superstar when they tast them!

What is a rafflecopter?

It is the widget used to enter the giveaway.

To remedy some of the “ahead of time” issues of sogginess I would brush the inside of the wonton with beaten egg before filling, that should help “seal” them a bit against the when baked. And to avoid the soft bottoms, why not preheat your baking sheet then spray with oil as you place the wonton on the sheet.

Louis Kemp has a *Krab or *Lobster product that is shellfish free if you are allergic. You could also use a cod lightly seasoned with Old Bay to simulate. I like the salmon suggestion as well.

I tried these this weekend, with a few minor changes: I made these without shrimp, and as Chungah recommended I increased to 8oz cream cheese. I also used my own homemade scotch bonnet pepper sauce instead of the sriracha.Lastly, I don’t typically buy non-stick spray so instead I used salted butter, melted and brushed onto a pre-heated baking sheet, and lightly brushed the wontons with the melted butter. Not bad! They were quite crisp, even at the bottoms, however I do think that preheating the baking sheet just for about 4 minutes helped in getting the bottoms crisp. Tonight I experimented with shredded cooked chicken breast in place of the shrimp and used only about 2oz cream cheese (I wanted to really taste the chicken) and I found that the chicken was a little dry, most likely because it was already cooked. Not sure if I want to try raw chicken in the wonton though, I don’t know if the 10-12 minutes cooking time would be enough and I certainly do not want to overcook or burn the wonton wraps. One last note of importance is that I know my oven very well so instead of 400 degrees F, I baked the both sets of wontons at 375 and looked in on them after 5 minutes.

What about trying cooked chicken thigh instead of breast. Although I’ve just noticed that your comment was posted awhile ago so you’ve probably thought about this already.

Just a question- made these for super bowl Sunday and with so many left over wontons thought what if I could combine the Cheesecake Factory avocado egg rolls into the wontons and bake and not fry. Any suggestions.

That sounds like a great idea – I’ve never tried this myself but I can’t see why anything needs to be changed.

What kind of wonton wraps did you use? Brand?

I use the Dynasty brand as this is the only one available at my local grocery store.

Really did not care for the flavor and heaviness of the sesame oil. Will omit next time and probably use imitation crab. But the technique worked very well!

I made these tonight and they were fantastic.

Do you happen to know what the carb count is on this appetizer ?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

Made these today, not as pretty and used the fake crab legs and they were delicious!

I just put them in the oven minus the hot sauce I hope they are yummy!!

Great recipe, I will try it this weekend! Thanks for sharing.

to make the bottoms crispy, put the cookie sheet in the oven while preheating.

Your recipe for baked wontons caught my eye (and taste buds). I have a question about the shrimp. Are they precooked or raw?

The shrimp is raw and will be baked within the wontons.

Hello,
There are gorgeous so i have a question.
If i want to serve them for a cocktail party, can i cook them in advance and serve them latter, do they will keep the crunchy taste ?
Tis for your answer.

This is really best when served immediately.

Just tried the recipe for the first time. Very tasty, but unfortunately all our wontons blew out from the bottom and the filling spilled out. They were all sealed well with the egg wash. As I say, they popped from the bottom. What did I do wrong? Maybe too close to the bottom of the oven?

Thomas, perhaps there was too much filling stuffed in the wontons?

CAn you recommend something other than Shrimp to the wontons. My family has seafood/shellfish allergies. thank you. love your recipes and your website

Ground chicken or pork would be great substitutions!

These will fit in great with the NYE menu for the party I am going to. Do you think I can prepare these earlier in the day and have ready to bake on cookie sheets?! I think it will be okay…right?

Unfortunately, I do not think they will hold up if made in advance. But as always, please use your best judgment.

Did you try this?

I baked them in my upper oven, we call easy bake. Maybe I should bake them next time in my full sized oven. They were getting brown enough but not crisp. Maybe I sprayed too much cooking spray on it. Not nearly as crisp as frying, but easier and healthier. Anyone else experience that they got brown but not really crispy?

These are amazing! I made a different blog’s baked wontons last week and was a bit disappointed, they were okay, but not quite right and difficult to fold. This recipe is completely delicious and your folding technique is super easy. I made a double recipe so I could use up more of the wrappers, we’re looking forward to having them for dinner tomorrow night as well. The only change I made was that I used Tofutti cream cheese because I don’t handle dairy well. Thanks for the great recipe!

Has anyone made these a couple of hours in advance before cooking?

I have a silicon baking sheet. Would I still have to spray Pam?

No, you should be fine.

I am wondering if you have a suggestion for using imitation crab meat?

Melissa, there is no imitation crab meat in these wontons. The recipe calls for 8 ounces medium shrimp.

Hello
Can you tell me how the wontons hold up at room temp once cooled when serving at a party?

Not very well unfortunately! This is best when served immediately.

your recipes always taste amazing but you should also know you take the best pics of any site I have ever been on !

By the time I get done reading and looking at your pics my mouth is always watering .

I will try this. I have been making a similar recipe using wonton wrappers as cups in my mini-muffin pan. And as always, Chungah, the most Damn Delicious item I find on your website, …is you!

Baked sounds awesome! My only question is reducing the amount of cream cheese or substituting. Can I use lower fat cream cheese or replace half with another product ?

Yes, you can certainly substitute with lower-fat cream cheese.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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