Healthier, crispy Asian wontons stuffed with melty cream cheese, ready to dip into your favorite sweet and sour sauce!
12 wonton skins (you can find these chilled, usually near the tofu and similar Asian ingredients)
8 ounces cream cheese (the kind that comes in a block)
1 tablespoon water
olive oil spray (you can buy this where you find nonstick cooking sprays but could also brush it on in liquid form)
1/2 cup homemade or store-bought sweet and sour sauce (see my favorite recipe below!)
Sweet and Sour Sauce (see note)
3/4 cup sugar
1/2 cup apple cider vinegar (may sub white vinegar)
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup ketchup
1 tablespoon corn starch
2 tablespoons cold water
Preheat oven to 400 and lightly grease a baking sheet. Lay out your wonton skins in a single layer on the baking sheet.
Cut your cream cheese into cubes (about 1-inch cubes is great) and place one cube in the center of each wonton.
In a small bowl whisk together egg and water until foamy. Dip your fingers in the egg wash and use the same fingers to pinch together the corners of each wonton so that the cream cheese is closed inside the wontons.
Spray (or brush) the wontons with olive oil (make sure to get some on the whole outside surface of the wontons). Bake for 8-15 minutes until golden and edges start to brown.
While the wontons are baking, prepare the sweet and sour sauce (if not using store-bought) by whisking together all sauce ingredients except for corn starch and water in a medium sauce pan over medium-high heat. Bring to a boil. In a small bowl whisk together corn starch and water til dissolved, then pour into sauce and stir until thickened. Set heat to the lowest setting until ready to serve with your wontons.