Ingredients
Scale
Cream Cheese Wonton Filling
- 1 (8 oz) block cream cheese, softened
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
- 1 tbsp chili crisp
- 1 tsp garlic powder
- ½ tsp black pepper or white pepper
- pinch of salt
- ¼ cup scallions, finely chopped
- 1–2 jalapeños or habanero peppers, finely diced
- wonton wrappers
- water (for sealing)
- oil for frying
Spicy Gochujang Mayo Drizzle
- 3 tbsp mayo
- 2 tbsp gochujang paste
- 1 tsp honey
- 1 tsp vinegar
Optional toppings:
- extra scallions
- sesame seeds
- chili crisp
Instructions
- In a small bowl, whisk together: mayo, gochujang paste, honey, vinegar. Mix until smooth and creamy. The sauce should be slightly spicy, tangy, and just a little sweet. Set aside.
- Into a bowl combine: cream cheese, soy sauce, hoisin sauce, toasted sesame oil, chili crisp, garlic powder, pepper, salt, scallions, diced jalapeños or habaneros. Mix until smooth and fully combined. The filling should be creamy, savory, and slightly spicy.
- Lay the wonton wrappers on a clean surface. Add about ½ tablespoon to 1 tablespoon of filling in the center of each wrapper.
- Lightly dip your finger in water and run it along the edges of the wrapper. Fold and seal tightly. You can shape them into triangles, rectangles, or little pillows just make sure they’re sealed well so the filling stays inside.
- Heat about 2 inches of oil in a pan to 350°F. Carefully add the wontons and fry for 2–3 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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Pile the crispy wontons onto a serving plate. Drizzle generously with the spicy gochujang mayo, scallions, chili crisp and sesame seeds. Enjoy!
- Prep Time: 20
- Cook Time: 10
- Category: Appetizers
Keywords: wonton nachos, cream cheese, apps,