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.
to make the bottoms crispy, put the cookie sheet in the oven while preheating.
Great recipe, I will try it this weekend! Thanks for sharing.
I just put them in the oven minus the hot sauce I hope they are yummy!!
Made these today, not as pretty and used the fake crab legs and they were delicious!
Do you happen to know what the carb count is on this appetizer ?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
I made these tonight and they were fantastic!!!
Really did not care for the flavor and heaviness of the sesame oil. Will omit next time and probably use imitation crab. But the technique worked very well!
Just a question- made these for super bowl Sunday and with so many left over wontons thought what if I could combine the Cheesecake Factory avocado egg rolls into the wontons and bake and not fry??? Any suggestions???
That sounds like a great idea – I’ve never tried this myself but I can’t see why anything needs to be changed.
What kind of wonton wraps did you use? Brand?
I use the Dynasty brand as this is the only one available at my local grocery store.
I tried these this weekend, with a few minor changes: I made these without shrimp, and as Chungah recommended I increased to 8oz cream cheese. I also used my own homemade scotch bonnet pepper sauce instead of the sriracha.Lastly, I don’t typically buy non-stick spray so instead I used salted butter, melted and brushed onto a pre-heated baking sheet, and lightly brushed the wontons with the melted butter. Not bad! They were quite crisp, even at the bottoms, however I do think that preheating the baking sheet just for about 4 minutes helped in getting the bottoms crisp. Tonight I experimented with shredded cooked chicken breast in place of the shrimp and used only about 2oz cream cheese (I wanted to really taste the chicken) and I found that the chicken was a little dry, most likely because it was already cooked. Not sure if I want to try raw chicken in the wonton though, I don’t know if the 10-12 minutes cooking time would be enough and I certainly do not want to overcook or burn the wonton wraps. One last note of importance is that I know my oven very well so instead of 400 degrees F, I baked the both sets of wontons at 375 and looked in on them after 5 minutes.
What about trying cooked chicken thigh instead of breast. Although I’ve just noticed that your comment was posted awhile ago so you’ve probably thought about this already.
To remedy some of the “ahead of time” issues of sogginess I would brush the inside of the wonton with beaten egg before filling, that should help “seal” them a bit against the when baked. And to avoid the soft bottoms, why not preheat your baking sheet then spray with oil as you place the wonton on the sheet.
Louis Kemp has a *Krab or *Lobster product that is shellfish free if you are allergic. You could also use a cod lightly seasoned with Old Bay to simulate. I like the salmon suggestion as well.
What is a rafflecopter?
It is the widget used to enter the giveaway.
I’m gonna make these for a New Years Eve party this Wednesday and bring them uncooked on a baking tray. I will bake them there and be a superstar when they tast them!
I want to make these to take to a party. Can they be re-heated briefly in the oven, on arrival? Or if they are served at room temperature, will they become soggy? Could they be held in a crock-pot to keep them warm? Thank you.
This is really best when served immediately as it can become soggy over time.
I usually make mine with crab meat. They are yummy!!
This was a great recipe as written. The comments had me chuckling!! People… Anyway, I tried this without the seafood because I didn’t have any on hand, cut way back on the ginger due to personal taste (and without your prior approval, I am such a rebel!) and substituted soy sauce for the kosher salt and added in a little mozzarella. Delish! The garlic was pretty strong with my changes and I would cut back next time. Your instructions were very helpful.
Does anybody recommend a dipping or drizzle sauce for this recipe?
This looks great. i was looking for a good baked wonton recipe to base off of. just wondering though, should i spray the pan and the wontons with non stick spray or just the pan? thanks!
As indicated in the recipe, you will spray both the pan and the wontons.
Just tried this last week. Yummy! But the bottoms were not quite crispy. I sprayed down the baking sheet before putting these bad boys on it but they were a little soft and soggy on the bottom. Any ideas how to prevent this?
I’m so glad you gave this a try! You can try rotating the wontons halfway through baking time so that the bottoms are on top. That way, you can give it a nice, crisp touch!
Thanks, I just read the other posts asking the same thing.
Question answered.
Thanks
One question, have you cooked the shrimp first or are the raw when you combine them?
thanks, I’m making them tonight.
Bruce