Ingredients

1 (8-ounce) package cream cheese, room temperature

½ cup sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon sour cream

½ teaspoon vanilla extract

30 (2-inch square) wonton wrappers

½ cup water

1 egg (for egg wash)

1 cup frozen strawberries, thawed

6 large fresh strawberries, diced

3 tablespoons water (for sauce)

2 tablespoons sugar (for sauce)

1 teaspoon cornstarch

Red food coloring (optional)

Vegetable oil, for frying

Instructions

Prepare the strawberry sauce: In a small saucepan, combine the thawed frozen strawberries and 3 tablespoons of water. In a separate small bowl, mix together 2 tablespoons sugar and 1 teaspoon cornstarch until smooth, then add this mixture to the saucepan. Stir constantly over medium-high heat until the sauce boils and thickens to a clear consistency. Optionally, add a drop of red food coloring. Remove from heat and pour over diced fresh strawberries in a bowl; stir to combine.

Make the cheesecake filling: In a mixing bowl, beat the cream cheese, ½ cup sugar, and flour until smooth and creamy. Beat in one egg, sour cream, and vanilla extract until just combined.

Prepare the egg wash: In a small bowl, whisk together ½ cup water and 1 egg until blended.

Assemble the wontons: Lay one wonton wrapper flat on a clean surface. Using a finger, brush egg wash around all four edges. Place about 2 teaspoons of the cheesecake filling in the center. Bring the corners of the wrapper up to meet in the center and pinch to form an “X”, sealing all edges firmly. Place assembled wontons on a baking sheet lined with parchment or a Silpat and cover with plastic wrap to keep them from drying out. Repeat with the remaining wrappers and filling.

Fry the wontons: Heat vegetable oil in a deep pot or wok to 375°F (190°C), with about 1½ inches of oil. Carefully add 5 wontons at a time, frying while turning occasionally until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining wontons.

Tips & Variations

Use room temperature cream cheese to avoid lumps in the filling.

Serve the wontons with extra strawberry sauce or a dusting of powdered sugar for added sweetness.

For a baked version, brush assembled wontons with oil and bake at 375°F (190°C) for about 12 minutes, turning halfway until golden.

Make sure to seal the wontons tightly to prevent filling leakage during frying.

Storage

Store any leftover fried wontons in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore crispiness. Avoid microwaving, as this can make the wrappers soggy. Assemble but unfried wontons can be frozen on a tray, then transferred to a bag for up to 1 month; fry straight from frozen, adding extra frying time.

FAQs

Can I use fresh strawberries instead of frozen for the sauce?

Yes, fresh strawberries can be used. Just chop them finely and cook them with the water, sugar, and cornstarch as directed to create the sauce.

What can I substitute for wonton wrappers if I can’t find them?

Phyllo dough or spring roll wrappers can be used as alternatives, though cooking times and techniques may vary. Adjust carefully to avoid burning or undercooking.