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Baked Cream Cheese Wontons (Rangoon) | Creme de la Crumb

Baked Cream Cheese Wontons (A.K.A. cream cheese rangoon)

Healthier, crispy Asian wontons stuffed with melty cream cheese, ready to dip into your favorite sweet and sour sauce!
Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 459kcal
Author Tiffany


  • 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 egg
  • 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)
  • ½ cup homemade or store-bought sweet and sour sauce (see my favorite recipe below!)

Sweet and Sour Sauce (see note)

  • ¾ cup sugar
  • ½ cup apple cider vinegar (may sub white vinegar)
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion salt
  • ¼ 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.


*This recipe for sweet and sour sauce makes more than you will need for the wontons, but you can keep it stored in the fridge in an airtight container for weeks and use it up with chicken (grilled or pan fried), shrimp, beef, veggies, rice, noodles, egg rolls or anything else you can imagine!
The serving size for this recipe is 3 wontons per person (for four people). You can easily double or even triple the recipe! If you do make the homemade sweet and sour sauce, you don't need to double it for a larger batch of wontons, there will be plenty!


Calories: 459kcal | Carbohydrates: 60g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1258mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg