I never ever used to like cream cheese wontons. In fact, I never really liked egg rolls either. Something about bland fried food (or bland in my book at least!).
However, all of that changed when a couple of winters ago the bf took me to this yummy little place called Señor Wong in St. Paul. It’s Asian/Mexican fusion, and they have the most amazing cream cheese wonton poppers. Jalapeño cream cheese filling complete with a spicy apricot dipping sauce. Seriously. So. Good. Changed my view on cream cheese wontons forever (which my body probably could have lived without, but oh well!).
The bf was craving Asian food last weekend, so we went to another yummy little place called Yangtze in St. Louis Park (a southwest suburb of Minneapolis, for those not familiar with the great state of MN!). It was here where I had the experience of foil chicken for the very first time. Never heard of it? Yep, I hadn’t either. Little nuggets of chicken and vegetables, baked in tinfoil triangles. Crazy hot trying to open those tiny little tinfoil packets up, but certainly worth it! We also shared some of the best sizzling rice soup I’ve ever had. If you’re looking for a decent Asian restaurant (with great prices!) in the twin cities area, I highly recommend.
And although I was craving cream cheese wontons, we decided to pass as I figured I could make them at home. At make them at home is exactly what we did!
Super easy to do, and much healthier than the fried version. To make them even healthier, I used Neufchatel cheese (still cannot pronounce that word for the life of me!). A third less fat than cream cheese, and quite honestly, I cannot tell the difference.
The jalapeño adds just the right amount of spice. And the real kicker? Raspberry jelly. You can put a tiny bit over the top, or mix some right in with the cheese filling. Compliments the spice of the jalapeño perfectly!
Here’s how to make your own less-guilt, amazingly delicious, baked wonton poppers!
Step 1: Lay out your wonton wrappers.
Step 2: Dab a bit of cream cheese (no more than one tablespoon!) and jelly onto corner of wrapper. Trial and error is the key here. It took me a couple tries to find the right amount of filling…
Step 3: Fold side over, wet ends with water (I used my finger, but you could use a pastry brush if you prefer). Too much filling will spill out the sides (if you’re like me, you’ll figure that out real fast!).
Step 4: Egg wash. Beat one egg and a splash of water in small bowl with a fork. Using a pastry brush, coat top of wonton wrapper with egg wash. This will help them to get nice and brown and crispy! Crispy is key here people.
Step 5: Bake at 375 degrees for about 13-15 minutes (depending on oven). Make sure to keep an eye on them so they don’t burn!
Step 6: Plate and enjoy!
Perfect for your next party, or you know, a lazy Sunday
Now if I could only make those foil chicken thingies…
Baked Wonton Poppers
|Serves||Approx. 48 won tons|
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Appetizer, Side Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable|
- 1 package wonton wrappers (all-natural brand)
- 2 packages Neufchatel or cream cheese (8 oz. each) (preferably organic)
- 2 jalapeños (minced)
- 6oz raspberry jelly (preferably organic)
- 1 egg (preferably organic)
|Lay out wonton wrappers on large cutting board.|
|Mix cheese and jalapeño together. Stir in raspberry jelly.|
|Add one tablespoon filling into corner of wrapper. Fold over and seal sides with water.|
|Brush with egg wash.|
|Bake at 375 degrees for about 13-15 minutes.|