Why These Dessert Wonton Bites Are So Amazing
Contrast of textures: You get a crisp, golden, deep-fried wonton shell on the outside, and inside — a luscious, creamy cheesecake filling with sweet strawberry flavor.
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Shareable & fun: Because they’re bite-sized, these are perfect for sharing at gatherings, dessert trays, or even as a playful treat for movie nights.
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Customizable: The filling can be varied — you can use strawberry jam or fresh strawberries, or even swap in other fruit flavors.
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Make-ahead & freezer‑friendly: You can assemble them ahead, freeze them, and fry later.
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Kid‑friendly + adult‑friendly: The sweet cream cheese base appeals to all ages, and you can dress them up with whipped cream, chocolate, or extra jam when serving.
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Ingredients
Here’s a combined, flexible list of ingredients based on several trusted versions of this recipe:
For the Filling:
8 oz (≈226 g) cream cheese, softened
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¼ cup powdered sugar
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½ teaspoon vanilla extract
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½ cup strawberries, finely diced — or ¼–⅓ cup strawberry jam / preserves if you prefer a more jammy filling.
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For the Wontons:
20–24 wonton wrappers
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Water (or beaten egg) to moisten and seal the wrapper edges
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For Frying:
Vegetable oil (or another neutral, high-smoke-point oil) to deep-fry
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Oil needs to reach about 350°F (175°C) for proper frying.
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For Coating / Serving (Optional but recommended):
Powdered sugar for dusting
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Cinnamon + granulated sugar mixture (some versions use cinnamon‑sugar coating)
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Strawberry sauce, extra jam, whipped cream, or melted chocolate for dipping or drizzling.
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Equipment & Tools You’ll Need
Medium mixing bowl
Wooden spoon or electric hand mixer (to beat the cream cheese)
Slotted spoon (for lifting wontons from oil)
Deep skillet, frying pan, or pot (deep enough for frying)
Thermometer (very helpful to monitor oil temperature)
Plate or tray lined with paper towels (for draining)
Small bowl with water (or beaten egg) for sealing wontons
Step‑by‑Step Instructions
Here’s a detailed method for making these decadent fried bite-size treats, with tips and tricks for the best results:
1. Prepare the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add the powdered sugar and vanilla extract, mixing until fully incorporated and silky.
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Gently fold in the diced strawberries or jam, depending on which version you’re making, until evenly distributed.
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(Optional) Chill the filling for 5–10 minutes to firm slightly; this can make handling easier when you fill the wontons.
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2. Assemble the Wonton Bites
Lay out your wonton wrappers on a clean, dry surface.
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Place about 1 teaspoon of the cheesecake-strawberry filling into the center of each wrapper.
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Moisten the edges of the wonton wrapper with a little water or beaten egg. This gives you a “sticky” edge to seal properly.
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Fold the wrapper into a triangle or envelope shape, making sure to press out any air pockets and seal the edges tightly. Some people bring corners together like a “purse” — either works as long as it’s well-sealed.
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Repeat for all wrappers. If you’re working quickly, you can keep the assembled wontons under a damp kitchen towel so they don’t dry out before frying.
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3. Heat the Oil for Frying
In a deep skillet or pot, pour in enough vegetable oil so the wontons will be partially submerged but not necessarily floating fully (depends on your pot size).
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Heat the oil slowly over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you have one — maintaining this temp gives you crispy, golden wontons without burning.
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As a test, drop a small scrap of wonton wrapper into the oil. If it sizzles and rises, you’re ready.
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4. Fry the Wontons
Carefully place the filled wontons into the hot oil in small batches. Crowding the pan will drop the oil temperature and make the wontons greasy.
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Fry each side for about 1–2 minutes, turning gently with your slotted spoon to ensure even browning.
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Once golden brown and crispy, remove the wontons with a slotted spoon. Drain them on a plate lined with paper towels to absorb excess oil.
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Repeat with the remaining wontons, keeping oil temperature stable between batches by adjusting heat as needed.
5. Coat and Serve
While the wontons are still warm (but not scalding), dust them generously with powdered sugar for a sweet, classic finish.
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For extra flair, toss them in a cinnamon-sugar mixture (½ tsp cinnamon + ¼ cup granulated sugar) — this gives a sweet-spicy crunch.
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Serve them warm with optional sides: whipped cream, a drizzle of extra strawberry jam or sauce, fresh strawberry slices, or even melted chocolate.
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Tips & Tricks for Success
Don’t overfill: Using too much filling can cause the wonton wrapper to burst in the oil.
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Seal properly: Make sure the edges are completely sealed (water or egg wash helps) — trapped air can make them pop.
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Maintain oil temperature: Keeping oil at 350°F ensures quick crisping without overcooking the filling.
Fry in batches: Smaller batches help maintain oil heat and ensure even frying.
Cool slightly before dusting: Let the wontons cool for a minute so sugar coatings stick without melting off.
Variations & Creative Twists
Because this recipe is so flexible, there are many delicious ways to adapt it or make it your own:
Other Fruits: Swap out strawberries for raspberries, blueberries, or even a berry mix.
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Jam vs Fresh Fruit: Use strawberry jam for a smoother, sweeter filling, or fresh diced strawberries for more texture.
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Air-Fryer Version: If you want a lighter option, brush the wontons with oil and air fry at 375°F (190°C) for about 6–8 minutes until golden.
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Add Spice: Mix a pinch of ground cinnamon or even a little lemon zest into the cheesecake filling for a flavor boost.
Drizzle Toppings: After frying, drizzle with melted chocolate, caramel sauce, or a warm strawberry compote.
Bake Instead: Brush the assembled wontons with melted butter and bake at 375°F (190°C) for 12–15 minutes instead of deep-frying.
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Storage & Leftovers
Room Temperature: Best eaten fresh, while still warm and crispy. The crisp shell starts to soften as it cools.
Refrigeration: Store leftover wontons in an airtight container in the fridge for up to 2 days.
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Reheating: Reheat in a 350°F oven for 5–7 minutes, or use an air fryer for a few minutes to restore crispiness.
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Freezing Before Frying: You can freeze the assembled (but uncooked) wontons on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cook time.
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Why This Dessert Works So Well
Decadent but Manageable: Because each bite is small, it’s a rich dessert that’s still easy to eat and share — no giant slice of cheesecake needed.
Fun & Interactive: Great for making with family or friends. Assembling the wontons is simple and can become a group activity.
Textural Delight: Crispy, creamy, fruity — this combo checks all the texture boxes, which makes it really satisfying.
Versatile for Occasions: Serve at a party, as a romantic treat, or for weekend indulgence. It adapts to seasonal fruit and variations.
Quick to Make: In 30 minutes (prep + fry + serve), you can have a show-stopping dessert that feels like a sweet.
Nutritional Considerations
These bites are rich: they combine cream cheese + sugar + deep-frying, so they’re definitely an indulgent dessert.
Because of the fruit and cream cheese, you get a little bit of nutritional balance, but don’t expect it to be “healthy.”
You can reduce the sugar or use a sugar substitute in the filling if you want to make them slightly lighter.
Use moderate portion size — 2‑4 bites per person can be plenty given their richness.
Final Thoughts
Deep‑Fried Strawberry Cheesecake Stuffed Wonton Bites are a masterpiece of dessert fusion: they combine the crunchy delight of fried wontons with the smooth richness of cheesecake and the bright sweetness of strawberries. They’re perfect for:
Parties and get-togethers (because they’re bite-sized)
Romantic dinners or date nights (a fun and slightly nostalgic treat)
Indulgent weekend cooking (when you want something special but not too heavy)
If there’s one thing to remember: make sure you seal the wrappers well, keep your oil hot and stable, and serve these fresh so you get that perfect crunch + cream bite.
Bonus tip: Serve with a little side of strawberry jam or “cheesecake dip” (cream cheese + a tiny splash of milk + a little jam) for double the flavor.
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