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The crunchy outside and smooth, flavorful inside of these Air Fryer Cream Cheese Wontons makes them totally addictive. You'll get that fantastic golden crunch without deep frying, and when you bite in, the garlicky cream cheese just melts away. I've tweaked this recipe tons of times in my kitchen, and now I've nailed the method for wontons that are even better than what you'd get eating out.
I whipped these up when family dropped by yesterday, and they were gone in seconds. Even my picky mother-in-law who doesn't trust air fryer cooking wanted to know how I made them. What's my trick? Getting just the right amount of oil spray for that amazing crunch.
Essential Ingredients
- Wonton wrappers: Always keep them under a cloth while working since they dry out fast
- Cream cheese: Go with full-fat and make sure it's nice and soft
- Garlic powder: Gives that signature taste without being too strong
- Onion powder: Brings extra flavor dimension to the filling
- Olive oil spray: The key to getting that beautiful golden outside
Step-by-Step Cooking Guide
- Mix Your Filling:
- Whip the softened cream cheese until it's creamy. Toss in garlic powder, onion powder, and parsley. Mix everything together well. Let it sit so the flavors can blend while you get the wrappers ready.
- Get Ready to Wrap:
- Handle 6 wrappers at once. Cover the rest with a cloth. Keep a small water dish nearby. Set up your filling and tools so you can work quickly.
- Fold the Wontons:
- Wet the edges of each wrapper. Put a teaspoon of filling in the middle. Fold into a triangle and push out any air bubbles. Pull the corners to the center and stick them down with water. Put finished wontons under a damp paper towel.
- Use Your Air Fryer:
- Heat your air fryer to 350°F. Lightly oil the basket. Place wontons with points facing down. Spray the tops generously.
- Cook Them Up:
- Cook one side for 4 minutes. Carefully turn them over. Spray with more oil. Cook another 4-6 minutes until they turn golden.
Keeping Things Moist
The trickiest part with wonton wrappers is stopping them from drying out. I always drape a clean, slightly wet paper towel over both the unused wrappers and my finished wontons. This easy trick stops them from cracking and helps them seal properly.
Getting The Heat Just Right
After trying batch after batch, I've found that 350°F works best in the air fryer. Any hotter and the outside gets too brown before the inside warms up, any cooler and you won't get that nice crispiness.
Prep Them Early
You can put these together up to 4 hours before cooking - just wrap them in plastic with a damp paper towel on top and keep them in the fridge. Don't add the oil spray until you're ready to cook them.
What To Serve With Them
These wontons taste great by themselves but they're even better with something to dip them in. I like to serve them with sweet chili sauce, soy sauce, or a spicy mayo for dipping.
I now make these air fryer cream cheese wontons whenever I need something quick for friends or special dinners. They prove you can make stuff at home that's as good as takeout, or maybe even tastier. Whether you're feeding a crowd or just your family, these crispy, creamy bites always get rave reviews. There's something magical about that perfectly seasoned filling wrapped in a crispy shell that makes everyone grab seconds.
Recipe Q&A
- → Why are my wontons falling apart?
- Double-check that edges are properly sealed with moisture, and try to press out any trapped air.
- → Can they be prepped early?
- They’re tastiest right away, but you can pre-assemble and refrigerate them wrapped tightly.
- → What’s a good dip option?
- They go great with soy sauce, sweet chili, or a tangy sweet and sour dip.
- → Can I switch up the filling?
- For variety, try crab, chopped water chestnuts, or sliced green onions.
- → Why do you need to spray oil?
- A little oil gives them that crunchy golden look and texture.