Dainty cheese-filled delight

Ian Lau

THE STAR – Cream cheese wonton is one of the few American creations not easily found in Malaysia, although popular at Chinese restaurants in the United States.

Crab meat or crabstick can be added to the filling and these are called crab rangoon or crab puffs.

I remember having them at a Chinese eatery in Austin, Texas during my university days over 30 years ago.

It was among the starters that we had to buy separately from the sets that usually only consisted of a soup, rice and tea.

These tiny morsels were crispy with a creamy centre, hint of spiciness and served with sriracha hot sauce dip.

They were quite pricey for a basket of seven pieces of wonton but a group of us usually shared a portion, savouring every bite.

Wrapping the filling in the wonton skin. PHOTOS: THE STAR
Cream cheese wontons with dipping sauce

These dainty appetisers are easy to prepare at home, so you can fry a whole batch and enjoy them with friends and family.

Or you can make and freeze the wonton to fry later.

The wonton skins available locally are paper-thin and ideal for crispy fried wonton.

But because the skin is so thin, the egg wash used to seal the wonton makes the skin break and filling spills out a little when fried. To prevent this from happening, wrap the wonton in a tea towel to soak up access moisture or fry them as soon as made.

The sriracha hot sauce is easily found locally. If not, substitute with any other hot sauce.

To make crab rangoon, add 100g of minced crab meat into the filling.

This recipe is not for vegans even without the crab filling, as cream cheese and egg wash are used.



250g cream cheese

Three stalks of diced spring onions

Two sprigs of finely chopped coriander

Two diced red chillies

300g wonton skin

Four cups cooking oil

Egg wash (one egg mixed with half cup water)

Dipping sauce

Three tablespoons honey

Two tablespoons sriracha sauce

One teaspoon white vinegar

Half teaspoon sesame oil

Two tablespoon light soy sauce


Combine the cream cheese with spring onions, coriander and red chillies

In a separate bowl, mix the egg and water.

Place half a teaspoon of the filling on each wonton skin and fold to contain it.

To glue the ends together, brush on some egg wash and keep in a tea towel.

Heat cooking oil in a wok and fry the wonton in small batches for about two minutes.

Keep turning them so that they are fried evenly until light golden.

Take out and place on paper towels to drain the oil.

When ready to eat, serve wonton with the dip.