Baked Cream Cheese Wontons
No one would ever believe that these crisp, creamy wontons are actually baked, not fried! Plus, they’re unbelievably easy and simple – perfect for a large crowd!
Now that football season is here, that also means that the ever-popular tailgating season is here too! But whether you’re firing up the grill in the stadium parking lot or hosting a small get-together with your friends right at home, these baked cream cheese wontons are an absolute must.
Now these may look a bit intimidating to make, but believe me – these are the easiest things ever! All you need to do is whip up your creamy shrimp filling, pack it in these wonton wrappers, and pinch up the sides to make an X. Yes, it’s just that easy. Really.
Plus, they’re so pretty to look at with those fancy “X”-shaped tops. Just don’t tell your guests how easy these really are. They’ll be thinking you slaved away for hours in the kitchen making these. And who knows – maybe they’ll even offer to do the dishes!
Best of all, these bad boys are BAKED, not fried, and they’re just as a bit as crisp and crunchy, except without that dangerous hot pot of oil on the stovetop.
Be sure to check out Eat Shrimp on Pinterest for more shrimp-inspired recipes this football season!
Baked Cream Cheese Wontons
Ingredients
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 ounces cream cheese, at room temperature
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- Kosher salt and freshly ground black pepper, to taste
- 16 2- inch won ton wrappers
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.
- To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.
- Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
- Serve immediately.
Did you make this recipe?
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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.
Could these be made a day ahead (store in refrigerator uncooked) ?
I made these last night for a Christmas Eve gathering and they were terrific! I did cook th shrimp ahead of time, sautéed in butter and sesame oil. And didn’t have non stick spray so brushed each with vegetable oil before baking. Big hit and will certainly be making these again.
Can these be made in an air fryer? Has anyone tried that. I know I would probably have to make in batches.
Just made these wontons as an appetizer to compliment your teriyaki salmon and sriracha cream sauce recipe. AMAZING!!! Your website is my go-to. I usually have to alter recipes to suit my taste but don’t need to with yours, never disappoints! Thank you thank you thank you for another damn delicious recipe!
I know you say that it probably won’t hold up well if you make it in advance, but could you make the filling in advance, refrigerate it, and then later place them in the wontons and cook them?
Yes, that should work just fine, but please be mindful of optimal food storage/shelf life.
These sound wonderful! I have a can of crabmeat in the refrigerator. I think I will try it with that first. My question is can you partially bake them and then freeze them? I do that with other appetizers but not sure about wontons.
Thanks!
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Baked sounds awesome! My only question is reducing the amount of cream cheese or substituting. Can I use lower fat cream cheese or replace half with another product ?
Yes, you can certainly substitute with lower-fat cream cheese.
I will try this. I have been making a similar recipe using wonton wrappers as cups in my mini-muffin pan. And as always, Chungah, the most Damn Delicious item I find on your website, …is you!
your recipes always taste amazing but you should also know you take the best pics of any site I have ever been on !
By the time I get done reading and looking at your pics my mouth is always watering .
Hello
Can you tell me how the wontons hold up at room temp once cooled when serving at a party?
Thank You
Not very well unfortunately! This is best when served immediately.
I am wondering if you have a suggestion for using imitation crab meat?
Melissa, there is no imitation crab meat in these wontons. The recipe calls for 8 ounces medium shrimp.
I have a silicon baking sheet. Would I still have to spray Pam?
No, you should be fine.
Has anyone made these a couple of hours in advance before cooking?
These are amazing! I made a different blog’s baked wontons last week and was a bit disappointed, they were okay, but not quite right and difficult to fold. This recipe is completely delicious and your folding technique is super easy. I made a double recipe so I could use up more of the wrappers, we’re looking forward to having them for dinner tomorrow night as well. The only change I made was that I used Tofutti cream cheese because I don’t handle dairy well. Thanks for the great recipe!
I baked them in my upper oven, we call easy bake. Maybe I should bake them next time in my full sized oven. They were getting brown enough but not crisp. Maybe I sprayed too much cooking spray on it. Not nearly as crisp as frying, but easier and healthier. Anyone else experience that they got brown but not really crispy?
These will fit in great with the NYE menu for the party I am going to. Do you think I can prepare these earlier in the day and have ready to bake on cookie sheets?! I think it will be okay…right?
Unfortunately, I do not think they will hold up if made in advance. But as always, please use your best judgment.
Did you try this?
CAn you recommend something other than Shrimp to the wontons. My family has seafood/shellfish allergies. thank you. love your recipes and your website
Ground chicken or pork would be great substitutions!
Just tried the recipe for the first time. Very tasty, but unfortunately all our wontons blew out from the bottom and the filling spilled out. They were all sealed well with the egg wash. As I say, they popped from the bottom. What did I do wrong? Maybe too close to the bottom of the oven?
Thomas, perhaps there was too much filling stuffed in the wontons?
Hello,
There are gorgeous so i have a question.
If i want to serve them for a cocktail party, can i cook them in advance and serve them latter, do they will keep the crunchy taste ?
Tis for your answer.
This is really best when served immediately.
Your recipe for baked wontons caught my eye (and taste buds). I have a question about the shrimp. Are they precooked or raw?
The shrimp is raw and will be baked within the wontons.