Cream Cheese Wontons with Chicken and Pepper Jack
Creamy, melty, and delightfully crisp — these Cream Cheese Wontons with Chicken and Pepper Jack are the kind of snack that disappears in minutes at any gathering.
Equipment
- Food Processor
- Skillet
- Tongs
Ingredients
Filling Ingredients
- 8 ounces Cream cheese Softened to room temperature
- 1.5 cups Pepper Jack cheese Grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 4 pieces Green onions Thinly sliced (white and light green parts only)
- 1 cup Cooked chicken Finely diced (rotisserie or leftover chicken)
Wonton Wrappers
- 1 package Wonton wrappers 12 ounces, kept covered to prevent drying
Frying Ingredients
- 1 inch Vegetable oil For frying
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Water
- 2 tablespoons Mirin
- 0.125 teaspoon Sesame oil
Instructions
- In a large food processor, add the softened cream cheese, grated Pepper Jack, garlic powder, onion powder, sliced green onions, and finely diced cooked chicken. Pulse just a few times until everything is combined but not completely puréed — you want small bits for texture.
- Place a heaping teaspoon of the mixture in the center of each wonton wrapper. Pull up the sides of the wrapper and pinch together at the top to seal. Lightly moisten your fingers with cold water to help seal the wonton.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Repeat until all wontons are filled.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until the oil reaches 350–375°F.
- Fry the wontons in small batches until golden brown, about less than 1 minute per side. Remove to a paper towel-lined plate to drain.
- In a small bowl, mix the low-sodium soy sauce, water, mirin, and sesame oil to create the dipping sauce. Taste and adjust mirin or soy sauce to suit your preference.
- Serve the warm wontons with the dipping sauce and enjoy immediately for best texture and flavor.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To reheat and keep them crispy, bake at 375°F on a wire rack for 6–8 minutes or re-fry briefly in oil.