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Cream Cheese Wontons

Serving size: 24

Prep Time: 20 minutes

Cook time: 10 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut option (see "alternatives")

Wonton wrappers


  • 3 cups GF all purpose flour w/ xanthan gum

  • 3/4 cup water

  • 1 egg

  • 3/4 Tsp. salt

  • corn starch for dusting


  1. Pour flour into mixing bowl

  2. In a separate bowl mix salt and water

  3. Make a well in the flour and pour in the wet ingredients

  4. With your hands or a spoon mix ingredients until dough forms

  5. Lightly dust a cutting board or your counter with flour

  1. Kneed the dough for 3-5 minutes, it should be firm and smooth

  2. Cover with a clean damp cloth and let sit for an hour

  3. Separate into two halves and recover one half

  4. Lightly dust counter and cutting board with corn starch

  5. Roll dough as thin as you can with a size of 20" x 15" for 5" wrappers or 20" x "10 for 3" wrappers

  1. Cut sheet into desired size

  1. Repeat with remaining dough

  2. Use immediately or freeze

wonton wrappers


Cream Cheese Filling


  • 8oz cream cheese softened

  • 1/2 Tsp. sugar

  • 1/2 Tsp. onion powder

  • oil for frying

  • water for sealing


  1. Combine cream cheese, sugar, and onion powder together in a bowl and mix

  2. Place wonton wrapper on flat surface and drop a teaspoon of the mixture in the middle

  1. Brush edges with water

  2. Fold in half into a triangle shape

  1. Get rid of any air bubbles and press edges together

  2. Do the final fold- bring the two bottom corners of the triangle together and seal them with water. You should have a little hat shaped dumpling

  1. Place wonton on wax paper

  2. Repeat until all wontons are filled

  3. If preparing for later, cover tightly with plastic wrap

  4. Wontons also freeze really well, if you're freezing add a couple minutes to cook time

  5. Heat oil in a large pot to 350 degrees

  6. Fry wontons 5-6 at a time, turning them to cook evenly (should take about 5 minutes)

  1. Place on plate that has a paper towel on it to soak up extra grease

  1. Serve with sauce of choice (we used sweet chili sauce)



You can do just about any filling you would like, give it a try and then send us a picture of your creation for a shout-out on our social media! Comment below what YOUR favorite dipping sauce is for wontons!


Story behind the recipe:

It's difficult to find "regular" yummy appetizers to serve or just a special snack that are allergy friendly; this helps solve that. Not only is this a special find for the allergy food community, but it also qualifies for a quick and easy recipe. If you can make this dough ahead of time (so you can let the dough sit for an hour) then this is crazy quick in relation to the special delight this is. Anyone can pull this recipe off and you'll impress your guests with how pretty they look and delicious they taste. Crispy, flavorful, and packed with a warm creamy middle. Aren't you hungry? We are.

These are one of the duos favorites. Allergy Girl per-usual, hadn't had these for a very long time and thought it would be even longer till she could have them again, but to her surprise The Chef was inspired to do it out of the blue. As a child Allergy Girl looked for this on every Chinese and Japanese menu and ordered them every single time she saw them, and The Chef has always done the same. Given she is allergic to shell fish, it's a good thing she didn't like the crab version better, and that The Chef shared the same taste. Though if you can have it, it would be easy to just add it to the cream cheese mixture if you wanted.

This is a way more simple and quick project than you would think. It's a great side to add to a meal or a nice snack/appetizer. Not super filling, but still enough to add some substance to a meal. There are so many sauces you can pair with this so go wild with whatever you're craving.

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