Cream Cheese Won Tons Recipe -
Cream Cheese Won Tons Recipe
  • READY IN 40 mins

Cream Cheese Won Tons

Recipe by  

"This is the only way I will eat cream cheese. I thought I would try it, because I love won tons and the kids love cream cheese. Try it, it's onolicious! I usually use a little bit of beaten egg to seal the won ton skins into their package shape."

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Ingredients Edit and Save

Original recipe makes 25 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
  2. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2007

I have used this recipe several times with great success! I don't use the clams in the filling, just the cr. cheese and spices. I also bake at 350 for 15-20 instead of frying in oil. I love to crimp the tops and make the flower shape like you get in Chinese restaurants. Thanks for the post!

Most Helpful Critical Review
Jun 25, 2009

I make a recipe like this called Hawaiian Shrimp Wonton Puffs with a filling that ROCKS! It is 4 oz. of softened cream cheese, 6 oz. of minced shrimp, 1 clove of garlic (minced), 1/4 teaspoon pepper, 1/8 teaspoon Worcestershire sauce and 1/8 teaspoon tabasco.

Jan 25, 2004

I made these and used crabmeat instead of the clams. My kids couldn't get enough of them!

Aug 07, 2004

SOOOO good, super easy. I used my deep fryer for these, they tasted better than in restaurants because I put in a lot of filling, (in restaurants they tend to skimp on the filling) FYI, to seal the wonton shut, wet your fingertips with some water and trace the edges of the wonton, then seal them shut.

Jan 25, 2004

We call these crab rangoons. They were just as good as the ones we get in the Chinese restaurant.

Jan 25, 2004

leave out the clams and u got a winner !

Mar 01, 2004

These are delicious!! I make these for parties and I serve them with sweet and sour sauce, and bbq sauce and they're GONE as fast as I can fry them. I have also added shredded cooked chicken to the cream cheese mixture, heavenly.

Jan 25, 2004

Excellent recipe! I've never done wontons before but they came out excellent! After reading the reviews here, I used crabmeat the first time but the other flavors overpowered it - so I used clams the second time and it was much better. (I should have just followed the directions the first time!)


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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