Save My neighbor dropped off her air fryer with a sheepish grin, saying she'd upgraded and thought I might enjoy experimenting with it. That Saturday afternoon, I was rummaging through my fridge when cream cheese caught my eye, and suddenly I was folding wontons at my kitchen counter, the smell of sesame oil filling the air. Twenty minutes later, golden parcels emerged from that compact machine, and I understood why she'd been so excited about the thing. These aren't your standard deep-fried wontons, but they're somehow even better—crispy on the outside, creamy and savory within, without leaving your kitchen smelling like a fryer for days.
I made a batch for my book club last month, and someone actually asked for the recipe before taking her second bite. What struck me was how the conversation shifted—suddenly we weren't just eating appetizers between chapters, we were trading stories about favorite Asian restaurants and kitchen shortcuts. That's when a recipe stops being about technique and becomes about connection.
Ingredients
- Cream cheese (200g, softened): The star of the show—it needs to be genuinely soft so it blends smoothly without lumps, and I always leave mine on the counter for 30 minutes rather than rushing the microwave route.
- Spring onions (2, finely chopped): These bring freshness and a subtle bite that keeps the filling from feeling heavy or one-dimensional.
- Garlic clove (1 small, minced): A single clove is enough; too much and it overpowers the delicate cream cheese, something I learned after an overzealous first attempt.
- Soy sauce (1 tsp): This is your umami anchor, that savory depth that makes people pause mid-bite and wonder what they're tasting.
- Toasted sesame oil (1/2 tsp): Use the toasted version, not the lighter kind—half a teaspoon is genuinely enough to perfume the entire filling without making it oily.
- Ground white pepper (1/4 tsp) and salt (1/4 tsp): White pepper has a more delicate profile than black and doesn't speckle the cream cheese, which matters more than you'd think aesthetically.
- Wonton wrappers (24 square): Fresh ones from the Asian market fold more gently than the frozen supermarket versions, though either works in a pinch.
- Water (small bowl): Your sealing agent—don't skip this or you'll end up with wonton filling escaping into your air fryer.
Instructions
- Bring everything together:
- In a bowl, combine your softened cream cheese with the spring onions, garlic, soy sauce, sesame oil, white pepper, and salt, stirring until the mixture is smooth and everything is evenly distributed. You want it to feel like you could spread it, not crumbly or separated.
- Set up your workspace:
- Lay out a wrapper on a dry surface with a small bowl of water within arm's reach—this matters because damp wrappers tear easily and dry ones won't seal. The meditative rhythm of folding comes once everything's arranged.
- Fill and fold:
- Spoon roughly a teaspoon of filling into the center of each wrapper (I use a small measuring spoon for consistency), then wet your fingertip and trace the edges lightly. Fold into a triangle and press firmly to seal, squeezing out any trapped air as you go.
- Create the traditional shape (optional):
- If you want them to look restaurant-style, bring the two bottom corners of the triangle together, sealing them with a touch more water. This step isn't necessary for taste, but it does make them more visually appealing.
- Prepare your air fryer:
- Preheat to 180°C (350°F) for a full 3 minutes—this ensures even crisping rather than soggy bottoms. A properly preheated air fryer is the difference between good and remarkable.
- Oil and arrange:
- Lightly spray or brush each wonton with oil on all sides, then arrange them in a single layer in the basket without overlapping. If you're making multiple batches, this is where patience pays off—cramming them in leads to uneven cooking.
- Air fry to golden:
- Cook for 7–8 minutes, stirring or turning them halfway through the cooking time so each side gets equal heat exposure. You're aiming for deep golden and genuinely crispy, not pale or soft.
- Serve immediately:
- Transfer them to a plate while they're still warm and the exterior is at its crispiest, then serve alongside your sauce of choice.
Save These wontons turned a quiet weeknight dinner into something slightly special, the kind of meal where you remember what you were eating because it tasted good enough to pay attention to. That's the moment a recipe becomes something you actually return to.
Variations Worth Trying
The beauty of these wontons is how forgiving the filling is once you understand the base. I've experimented with adding finely chopped water chestnuts for texture, crab meat for depth, and even a pinch of white miso for extra umami richness. Each addition changes the story slightly without breaking what works. The cream cheese stays constant because it's the anchor, but everything else around it is open to interpretation.
The Art of Perfect Sealing
Sealing wontons feels simple until you've watched filling leak into your air fryer basket, which teaches you to respect the process. The water on your fingertip needs to be there but not excessive—just enough moisture to make the dough tacky so it holds. Press firmly along the edges, then check for air pockets by gently squeezing the sealed edge, which takes practice but becomes automatic.
Making Them Ahead and Storage
You can assemble these wontons up to 24 hours ahead if you layer them between parchment paper and refrigerate them, which is genuinely helpful for entertaining. Freezing works too—just add an extra minute or two to the air fryer time straight from frozen. They're best eaten fresh and warm, but a cold leftover wonton the next morning isn't exactly a tragedy.
- Assemble ahead but don't oil until just before cooking so the exterior stays crispy.
- Frozen wontons need 9–10 minutes at 180°C rather than 7–8, and they're just as good this way.
- Store leftovers in an airtight container and reheat gently in the air fryer to restore crispness rather than the microwave.
Save These wontons are the kind of recipe you return to because they're reliable, delicious, and genuinely easy enough to make on an ordinary evening. They've become my go-to when I want to feel like I've done something impressive without the actual stress.
Recipe Guide
- → How do I keep wontons crispy after cooking?
Serve wontons immediately after air frying and avoid stacking them to prevent sogginess. A light brush of oil before cooking also helps maintain crispness.
- → Can I freeze the wontons before cooking?
Yes, arrange the filled wontons on a tray to freeze individually before transferring to a bag. Cook straight from frozen, adding a couple of extra minutes to the air fry time.
- → What dipping sauces pair well with these wontons?
Sweet chili sauce and soy sauce are classic options, but you can also try spicy mayo, hoisin sauce, or a tangy ponzu for variety.
- → Are there variations to the cream cheese filling?
Incorporate finely chopped water chestnuts for crunch or substitute crab meat for a richer filling. Adjust seasonings to taste.
- → What is the best way to seal wonton wrappers?
Moisten the edges with water before folding to ensure a tight seal. Press out air pockets for even cooking and crisp texture.