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
- 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)
- 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.
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!