I definitely have an affinity for appetizers. Not sure why, but I love any excuse to make them like a party or a shower. These jalapeño cream cheese wontons are amazing — they taste like a cross between a little sushi bite and a crab rangoon.
But no sushi is involved. Nope, no raw fish, and no crab. Just cream cheese, diced fresh jalapeños, a little sriracha, and wonton wrappers. Don't you just love sriracha? I could drink it. Like a cocktail. OK, maybe not straight but definitely in a cocktail.
The wontons are so easy (and fun) to assemble. Personalize them by adding more or less jalapeños and sriracha. My husband hates heat but he loved these. It's just enough to taste but not overpowering.
Jalapeño Cream Cheese Wontons
Makes about 48 wontons
1 (8-ounce) block cream cheese, at room temperature
2 jalapeño peppers, washed and diced
1 squirt sriracha
1 package wonton wrappers
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon balsamic vinegar
- Preheat oven to 400°F. In a medium-sized bowl, combine cream cheese, diced peppers, and sriracha using a fork.
- Lie out a wonton wrappers flat. Outline the edges of each wonton wrapper with water using a pastry brush or your finger. Put about a teaspoon of filling in the center; then fold the bottom corner of the wonton over to the top corner and press slightly to seal and form a triangle. Next, fold the left corner toward the center, then the right corner toward the center, and secure by adding a little water form a seal. Keep a lightly damp paper towel over the wontons until they're all ready to bake.
- Transfer wontons to a baking sheet, separating them 1 inch apart. Bake for 8-10 minutes, until lightly brown.
- For the dipping sauce: In a small bowl, whisk together the soy sauce, sesame oil, honey and vinegar.
- Serve warm wontons with dipping sauce.