I’ve wanted to make these yummy little wontons since the success of my Pork & Ginger Potstickers. I saw a recipe on the inside of the wonton wraper package for cream cheese filled wontons and that set the wheels in my head into motion. IMHO, these wontons are tastier, WAY easier to make and don’t smell as bad (no cabbage) as the Pork and Ginger Potstickers.
I found some really great imitation lobster at Whole Foods which contains a mix of pollock and real lobster (so it’s real fish, just not 100% lobster) and decided to add that into the filling. I also added some green onions and a splash of Sriracha hot sauce. I only added a smidge of Sriracha so there would be a hint of flavor without any real heat. The flavor balances the sweetness of the “lobster” perfectly. If you want them hot, simply add more. An egg was also added to the filling to act as a binder. The egg solidifies when it’s cooked so that you don’t have runny cream cheese spilling out of the hot wontons.
These little guys were so insanely delicious that I couldn’t stop popping them into my mouth while they were cooking. They take a little time to fill and fold (about 30 minutes) but it’s so worth it. Although they were noticeably more delicious right after cooking, I still snacked on them happily throughout the week!
Lobster & Cream Cheese Wontons
Lobster & Cream Cheese Wontons
Servings 8Ingredients
- 8 oz cream cheese or Neufchatel ($2.99)
- 8 oz imitation lobster or crab ($2.99)
- 1 large egg ($0.12)
- 1/2 bunch green onions ($0.25)
- 1 pkg 42 wonton wrappers ($2.39)
- 1/2 tsp sriracha hot sauce ($0.05)
- non-stick spray as needed ($0.15)
Instructions
- In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in.
- Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done.
- Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent.
- Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.
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Nutrition
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Step By Step Photos
Combine the cream cheese, green onions, egg and Sriracha in a bowl and stir until well combined.
This is the “imitation” lobster that I used. It’s really lobster just mixed in with some less expensive fish. It’s pretty delicious and quite healthy. You can use crab instead if you’d like.
Stir in the lobster chunks and break them up slightly (large chunks won’t fit in the wontons).
Place about one teaspoon of the filling in the center of each wonton wrapper. Wet the wrappers all along the four edges. Fold them diagonally, corner to corner, pressing out all of the air as you pinch the seams closed. Bring the two points of the triangle together and pinch closed. It may take a few before you get the hang of how much filling you can put in without it oozing out all over you as it folds.
Here are all of my folded, uncooked wontons. I wouldn’t suggest stacking them on a plate like this because they’ll stick together (as I found out). As you fold them, place them in a single layer on a baking sheet or cutting board.
Boil the wontons in batches of about 8 until they float (about 3 minutes). Remove them from the boiling water to a rack to drain. Again, keep them in a single layer so they don’t stick to each other.
Pan fry the wontons in a non-stick skillet coated with non-stick spray until they are golden and crispy in some spots. THEN EAT!
Made these tonight and I’m always scared of seafood. They turned out fantastic! ! My husband who hates seafood loved them also. I used imitation crab and will definitely be making them often. THANK YOU!!
Iʻm from Hawaii and usually goes right into frying. Did you have a reason for boiling it first then frying it? Iʻm asking for my followers. Theyʻre wondering if there was a reason why you did that first. Thank you!
Sorry for the typo. I meant to say that Iʻm from Hawaii and when making dumplings we usually go right into frying…
I think it makes the wrapper just a bit softer and more delicate because it absorbs some liquid. :)
Thank you!
What stores do you know of that sell the wonton wrappers?
I’ve seen them at Walmart (they are in the produce department by the tofu and vegetarian meat substitutes) and Whole Foods Market.
What do you suggest pairing these with?
They’d go great with just about anything from the Asian archives, but I’d probably eat them as a side with a salad and maybe some chicken yakisoba? Or even a simple stir fry with whatever you have in the fridge :)
These look delicious, and I love that all your recipes have step-by-step photos. It really makes it easier to make the dish.
Angela – It’s been SO long since I made these, but I think it was just plain soy sauce… you could dip them into any number of Asian sauces, though. :)
What did you dip these into? Is that just plain soy sauce?
Carol – I think that, even with a pan of water, they would dry out in the oven. Technically, they are done cooking after boiling. The pan fry only adds a nice texture to the outside and you won’t get that in the oven. A lot of times people eat dumplings steamed, which would be very similar to how they are after boiling, but before frying in the skillet. So, you could just eat them that way to cut down on prep.
At first taste my husband said “If I weren’t already married, I’d marry you. Wow. Good. Very Good.” I used the food processor to whiz the cream cheese base ingredients all together… took about an hour to assemble 32 of them – I’ll finish them up and freeze them tomorrow for the next Asian night. Do you think after the boiling, they could be coated with veggie oil and baked rather than pan fried? I think it might dry them out – but what if you put a pan of water in the oven with them? I’m thinking it might cut back on the prep time a little.
Just finished making these and they are fantastic! As I was assembling them all I was thinking there is no way these are worth this effort but they are! My three year old loved them too! I split the batch in half and I’m going to try freezing half. Thanks for a keeper!
Anon – They should freeze well, although I haven’t tried it!
Can these be frozen once made?
These are really good! The whole prep and cook time took a little over an hour. From chopping, wrapping, boiling and frying. I’ll probably make them again but for some sort of party.
I just finished making these! They were absolutely scrumptious, and I have a ton left over in the freezer! I really recommend this recipe!
http://recipes.epicurean.com/recipe/25816/ginger-soy-dipping-sauce.html