We all love a good cream cheese wonton for the cream cheese alone. Very little needs to be done to a wonton to up its enjoyability factor. But just because you don’t need to doesn’t mean you shouldn’t try. These Raspberry Cream Cheese Wontons are loaded with fresh raspberries and delicious cream cheese and takes an ordinary sweet, cream cheese wonton up a notch.
This recipe is explosively delightful. I don’t know how else to say it. Adding fresh raspberries to your wontons make a delicious and crunchy treat everyone is going to love. Don’t believe me? Let’s make up a fresh batch together and you’ll see.
What’s a Wonton?
A wonton is a filled pastry that is popular in Chinese cuisine. Usually, it is a savory dish, but it has also been co-opted as a dessert idea, most often filled with cream cheese. The savory or spicy versions can vary depending on where you go in China.
For example, according to thespruceeats.com, The Sichuan region is known to serve triangular dumplings with sesame paste and Sichuan peppercorn oil. The latter has earned it the street name red oil wonton. Meanwhile, the Cantonese enjoy shrimp-filled wontons with minced pork which are served in a broth with vegetables and noodles.
There are Hong Kong wontons, Shanghai wontons, and others as well. They come in different shapes, but most often they resemble tortellini. Mine don’t actually resemble tortellini and they are not the prettiest, but, they are delicious!
Suffice it to say, you could have an entire meal of wontons served in different ways and with different flavors. However, as I said before, what I really love is those sweet cream cheese-filled wontons. These were commonly made with crab and called crab Rangoon before ultimately dropping the seafood element in many Chinese take-out establishments.
It’s important not to overfill the wonton wrapper because it needs to seal around the edges. However, I could not resist embellishing this take-out classic by adding a little bit of raspberry filling as well. Yes, it is awesome. Here’s how to make it for yourself.
How to Make Raspberry Filling
The raspberry filling is just a simple raspberry sauce thickened up with some corn starch. The thing to be careful of is not to diminish that wonderful sweet and tart flavor from the raspberry by drowning it out with cornstarch. It needs to be thickened, but it doesn’t need to be so thick that you can cut through it like a pie.
The raspberry mixture is a simple one made up of sugar, raspberries, and a bit of lemon juice, which balances the sugar and brings out more of the natural brightness in the raspberry. The way to tell it is done is if you can spoon it onto the cream cheese without drizzling it. You want it to clump a little bit and not be so fluid that you can’t contain it within the wonton wrapper.
Making the filling is the main part of the recipe for these raspberry cream cheese wontons. All you have to do is cook up the ingredients in a saucepan. Hold off on the starch and stir regularly until the mixture becomes saucy. Then add the cornstarch to thicken.
The cream cheese part is just mixed in a bowl with some sugar, using an electric mixer. You will first add the cream cheese mix to the wonton and top it with the raspberry mix.
The best thing about adding a raspberry mixture to the cream cheese wonton filling is that there is no dipping sauce required! However, if you do decide to add another element to the dish, I recommend a spicy chocolate sauce of dark chocolate and cayenne pepper.
How to Make Wonton Wrappers
The great thing about this recipe is that you don’t have to bother with making your own wonton wrappers. I know I sometimes have you bake a cake or make bagel dough from scratch, but wonton wrappers are easier to find than you might think. You no longer have to go to a niche market to find this type of cooking ingredient. You just need to know where to look. In your local supermarket, they probably keep it in a refrigerated section near the produce.
However, If you can’t find it in your local store or just want to make your own for funzies, here’s how:
Making your own wonton wraps is actually pretty simple. Just beat an egg and add 1/3 cup of water. In a separate mixing bowl blend 1/2 tsp of salt with 2 cups of flour. Make a volcano in the middle and slowly pour the egg into the well in the middle of the mound. Mix well until combined enough that you can form a ball. If you need to add more water for moisture do it slowly so you don’t over-saturate the dough.
Knead the dough on a flour-dusted cutting board and form it into a ball that you break into quarters. Roll each quarter flat and cut 3 1/2 inch squares out of them. lightly dust them with flour. This will help them adhere to each other with moisture when it’s time to form the wonton shape and seal the filling inside.
Refrigerate to allow the wonton wraps to firm up before using. If you make the wonton wraps yourself, do this step first, before making the filling.
How to Store Leftover Cream Cheese Wontons
There shouldn’t be any leftovers, but let’s just say you made too much. If you need to store the uneaten cream cheese wontons, you can put them in a sealed container and keep them in the refrigerator for two days.
Make sure not to pile them up and separate each one with a paper towel. To reheat them, place them on a baking sheet and preheat the oven to 325. Put the wontons in and let cook for about 5 minutes or until hot enough to enjoy.
Ingredients to Make Raspberry Cream Cheese Wontons
- Wonton wrappers
- Lemon juice
- Cream cheese
- Corn starch
- Vegetable oil
- Powdered sugar, optional
How to Make Raspberry Cream Cheese Wontons
- In a small pan, add raspberries, lemon juice, and sugar.
- Heat over medium heat until sauce begins to form, stirring continuously.
- In a small bowl, mix water and cornstarch together until combined, then add to raspberries.
- Stir until thickened, remove from heat and let cool.
- In a small bowl, beat cream cheese and sugar until smooth.
- Place a few wonton wrappers on a clean surface and add a spoonful of cream cheese mixture in the center of each wrapper followed by a spoonful of raspberry mixture.
- Place a small spoonful of cream cheese filling in the center of each wonton wrapper. followed by a spoonful of raspberry filling.
- Dip finger in water and lightly moisten all the edges of the wrapper (this helps seal the wontons).
- Grab the four corners, pull them closed and make sure to remove most of the air before sealing them.
- In a large frying pan, heat oil over medium high heat.
- Add 5-6 wontons at a time and fry until golden brown on all sides. Make sure not to overcrowd the pan so the temperature of the oil stays the same.
- When wontons are golden brown on all sides, remove from pan and place on a plate lined with paper towels to absorb any excess oil.
- Dust with powdered sugar, if desired.
Try This Delicious Recipe Today
Here are a few more delicious recipes that can be found on the blog:
And here is a Bang Bang Chicken recipe from Deliciously Seasoned that you might enjoy as well.
A delicious and crunchy bite size dessert wonton recipe filled with cream cheese and raspberries.
- 8 oz cream cheese, room temperature
- ¼ cup sugar
- 1 cup fresh raspberries
- ⅛ cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 2 tsp corn starch
- 16-18 wonton wrappers
- vegetable oil
- powered sugar, optional for dusting
In a small pan, add raspberries, lemon juice and sugar.
Heat over medium heat until sauce begins to form, stirring frequently.
In a small bowl, mix water and cornstarch together until combined, then add to raspberries. Stir until thickened, remove from heat and let cool.
In a small bowl, beat cream cheese and sugar together until smooth.
Place a few wonton wrappers on a clean surface and add a spoonful of cream cheese mixture in the center of each wrapper followed by a spoonful of raspberry mixture.
Dip finger in water and lightly moisten all of the edges of the wrapper (this helps seal the wontons).
Grab the four corners and pull them closed. Make sure to remove most of the air before sealing.
In a large frying pan, heat oil over medium heat. Add 5-6 wontons at a time and fry until golden brown on all sides, approximately 4-5 minutes. Make sure not to overcrowd the pan so the temperature of the oil stays the same.
When the wontons are golden brown on all sides, remove from pan and place on a plate lined with paper towels to absorb any excess oil.
Dust with powdered sugar, if desired.
Here are a couple of pictures that you can pin to your Pinterest boards.
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