Cream Cheese Won Tons

    Cream Cheese Won Tons

    (76)
    2saves
    40min


    75 people made this

    About this recipe: 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.

    Ingredients
    Serves: 25 

    • 2 (8 ounce) packages cream cheese, softened
    • 1 (6.5 ounce) can minced clams
    • 2 green onions, chopped
    • 2 (8 ounce) cans water chestnuts, drained
    • 1 teaspoon paprika
    • 1 teaspoon ground black pepper
    • 1 (14 ounce) package small won ton wrappers
    • 3 cups vegetable oil for frying

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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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    Reviews and ratings
    Global ratings:
    (76)

    Reviews in English (76)

    by
    154

    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!  -  16 Sep 2007  (Review from Allrecipes US | Canada)

    by
    65

    I made these and used crabmeat instead of the clams. My kids couldn't get enough of them!  -  04 Nov 2001  (Review from Allrecipes US | Canada)

    by
    46

    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.  -  07 Aug 2004  (Review from Allrecipes US | Canada)

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