Save My air fryer arrived on a Tuesday, and honestly, I was skeptical until I made these wontons for a casual dinner with friends. The kitchen filled with this incredible savory aroma, and within minutes I had golden, impossibly crispy pockets of cream cheese that tasted nothing like the greasy versions I'd had before. One bite and my friend asked for the recipe before even finishing her first one. It's become my go-to move when I need something that looks impressive but requires almost no real effort.
I made a double batch for my sister's birthday party last month, and watching people gravitatingly cluster around the platter was oddly satisfying. Someone's partner asked me to teach them how to fold them properly, which turned into this meditative 15-minute moment in the kitchen where we just talked and worked. Those wontons were gone within five minutes, but that conversation stuck around longer.
Ingredients
- Cream cheese (200g, softened): This is your filling's backbone—make sure it's truly soft before you start mixing, otherwise you'll end up with lumps and frustration. Cold cream cheese will tear your filling and make spreading it difficult.
- Spring onions (2, finely chopped): They add brightness and a gentle bite that keeps the filling from tasting one-dimensional. I learned to chop them right before mixing so they stay fresh and peppery.
- Garlic clove (1 small, minced): Just one tiny clove is enough—too much and it overpowers the delicate cream cheese. Mincing it fine ensures it distributes evenly instead of leaving sharp pockets.
- Soy sauce (1 teaspoon): This is your umami anchor and the bridge between the Western cream cheese and the Asian wrapper. It's not much, but it completely changes the flavor profile.
- Toasted sesame oil (1/2 teaspoon): A small amount goes a long way here—it gives that nutty, toasted aroma that makes people ask what's in them. Never substitute regular sesame oil; the toasted version is essential.
- White pepper (1/4 teaspoon) and salt (1/4 teaspoon): White pepper stays invisible but adds warmth, while the salt brings everything into focus. Taste as you go since soy sauce already brings saltiness.
- Wonton wrappers (24 square): Fresh ones fold beautifully, but frozen works just fine—just thaw them slightly so they're pliable. They're usually in the refrigerated section near the tofu.
- Water (small bowl for sealing): This is your secret weapon for keeping those edges sealed during frying. A damp fingertip is all you need to create an airtight seal.
Instructions
- Mix your magic filling:
- Grab a medium bowl and combine the softened cream cheese with spring onions, minced garlic, soy sauce, sesame oil, white pepper, and salt. Stir until everything is smooth and no streaks of cream cheese remain—this takes maybe two minutes and sets you up for success.
- Set up your assembly line:
- Lay out your wonton wrappers on a clean, dry surface and keep that small bowl of water within arm's reach. Working with a clean surface prevents sticking and makes the whole process feel organized rather than chaotic.
- Fill with restraint:
- Spoon about one teaspoon of filling into the center of each wrapper—resist the urge to overstuff because it will leak out during frying. One teaspoon sounds stingy, but it's the perfect amount for a tender, crispy result.
- Seal the triangle:
- Dip your fingertip in water and moisten the edges of the wrapper, then fold it diagonally into a triangle and press firmly to seal. Make sure you push out any trapped air pockets as you go, or they'll create weak spots.
- Shape into traditional wontons (optional):
- If you want that classic purse-like shape, bring the two bottom corners of the triangle together and seal with a tiny dab of water. This step is purely aesthetic, but it does make them look restaurant-quality.
- Prep your air fryer:
- Preheat to 180°C (350°F) for three minutes while you finish folding the last few wontons. This ensures they start frying immediately rather than just steaming.
- Oil and arrange:
- Lightly spray or brush each wonton with oil on both sides—this is non-negotiable for crispiness. Arrange them in a single layer in the air fryer basket without overlapping; work in batches if needed.
- Air fry to golden perfection:
- Fry for 7 to 8 minutes, turning them over halfway through so both sides get equally golden. You'll know they're done when they're deep golden brown and make a crispy sound when you tap them.
- Serve immediately:
- Transfer to a plate and serve with sweet chili sauce, soy sauce, or whatever dipping sauce calls to you. The magic window for maximum crispiness is right now, so get them to the table while they're still at their best.
Save The first time someone told me these tasted better than the deep-fried versions at their favorite restaurant was a genuine proud moment. Food has a way of becoming more than just sustenance when you make it with intention and serve it with joy.
The Air Fryer Advantage
Air frying these wontons is genuinely transformative compared to deep frying or even pan frying. You get that shatteringly crispy exterior with minimal oil, which means your filling stays creamy and tender instead of becoming greasy or heavy. The air circulation does all the work for you—no flipping required if you don't want to, though turning them halfway does ensure even browning on both sides.
Filling Variations That Actually Work
Once you master this basic cream cheese filling, the door opens to creative experiments. I've added finely chopped water chestnuts for crunch, mixed in a tiny bit of crab meat for richness, or even stirred in a small handful of chopped fresh coriander for brightness. The cream cheese base is forgiving enough to accommodate variations without falling apart, and the soy and sesame oil keep everything tasting cohesive.
Making Them Ahead and Storage
These wontons are actually one of the few dishes I don't mind prepping in advance. You can fill and fold them up to a day ahead, then store them on a parchment-lined tray in the freezer until you're ready to fry—no thawing necessary, just add a minute or two to the cooking time. Leftover cooked wontons reheat beautifully in the air fryer at 160°C for about three minutes, though they're honestly best eaten fresh and warm right out of the basket.
- Frozen wontons go straight into the air fryer without thawing, which is an enormous convenience factor.
- Brush with beaten egg white before frying if you want an extra glossy, professional finish.
- These make an impressive appetizer for unexpected guests since they cook so quickly.
Save These wontons have become my answer to the question of what to bring when someone says don't go to any trouble. There's something deeply satisfying about serving food that tastes like you spent hours in the kitchen when you actually spent about half an hour.
Recipe FAQs
- → How can I achieve extra crispiness for the wontons?
Brushing the wontons lightly with beaten egg before air frying enhances browning and crunch.
- → What sauces pair well with these crispy wontons?
Sweet chili sauce or soy sauce complement the savory cream cheese filling perfectly.
- → Can I prepare the filling in advance?
Yes, mixing the filling ahead allows the flavors to meld and speeds up assembly.
- → Is it possible to bake the wontons instead of air frying?
Baking at a high temperature until golden can work, but the texture may be less crisp than air frying.
- → What variations can I add to the cream cheese filling?
Try adding finely chopped water chestnuts or crab meat for additional texture and flavor.