Lobster & Cream Cheese Wontons

$7.57 recipe / $0.94 serving
by Beth - Budget Bytes
4.75 from 4 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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 being held with chop sticks and dipped into soy sauce


Share this recipe

Lobster & Cream Cheese Wontons

4.75 from 4 votes
These lobster & cream cheese wontons are fun to make and even more delightful to eat. Forget take-out and make your own!
Servings 8
Prep 40 mins
Cook 20 mins
Total 1 hr

Ingredients

  • 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.

See how we calculate recipe costs here.

Nutrition

Serving: 1ServingCalories: 263.8kcalCarbohydrates: 31.5gProtein: 8.91gFat: 11.25gSodium: 478.61mgFiber: 1.16g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

 

Lobster & Cream Cheese Wontons plated on white plate

Step By Step Photos

cream cheese, green onions, egg and Sriracha in a bowl
Combine the cream cheese, green onions, egg and Sriracha in a bowl and stir until well combined.

Imitation lobster chunks in packaging
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.

add lobster to filling to mixing bowl
Stir in the lobster chunks and break them up slightly (large chunks won’t fit in the wontons).

wontons on counter with spoonful of filling in them and folded over
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.

folded wontons on white plate ready to be cooked
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.

boiled wontons on cooling rack
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.

boiled wontons in frying pan to brown them
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!

Lobster Wontons being held with chopsticks and dipped in soy sauce

Share this recipe

Posted in: , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
    1. Unfortunately, I don’t have an air fryer so I’m not familiar with which recipes do well with them.

  1. I have been following you for quite a while.. Thank you for such delicious budget bytes..

  2. Your site is a gold mine. I love what you’ve done here. I’ll be visiting again and again.

    When I came here from Pinterest, I wondered about why you did all the photos, because it was only biscuits. But then, I remembered that I learned by watching it done when I was young. So many people don’t have someone to teach them as I was. Now, here’s a recipe that no one has taught me, and I’m grateful for all the tips and hints with them. lol

    Now, with the internet, we have so many opportunities learn, it’s difficult to find the best ones. Congratulations on a job so well done, and thank you for the inspiration.

  3. These tasted really good, but I wasn’t a fan of the egg added to the cream cheese mixture. It gave the filling a ricotta-cheese like texture that I associate with Italian food. There are a lot of recipes on the internet and most don’t use egg, next time I plan on leaving it out. Also, I put mine on a baking pan, sprayed with oil and baked at 425 for 12 minutes. Much easier than boiling then frying.

  4. These look great! Just wondering, since you mentioned you ate them throughout the week, what’s the best way of reheating them? And how long can you refrigerate them before there’s a noticeable degradation in quality?

    1. You can probably just sauté them up in a skillet with a small amount of oil to reheat, that way the outside will crisp up again. If you don’t care about that part, a quick nuke in the microwave will also do the job. I’m not sure about the freezing part, though, because I haven’t tested them to see just how long they’d last. That might also be subjective, since it’s a slow change. :)

  5. If you want to prep ahead at what point should I do up to and how should I store them? after I assemble or after I boil and then just fry them up to reheat? any suggestion? thanks

    1. After you fill and fold. At that point they can be frozen (lay them out on a cookie sheet so they don’t stick together, then bag them up once solid). To cook, you can drop them in boiling water straight from the freezer and finish off in a skillet to get some crispiness. :)

  6. I find the lobster mixture is a bit runny, is there something I can add to thicken it ?

    1. The egg is probably making it runny when it’s raw, but it solidifies when it cooks.

    1. I think I just put a little soy sauce in that dish, but you can try cutting it with a little rice vinegar.