Break out of your crab rangoon rut with these cheese wontons.
| COOKING METHOD | CHEESE | ADDITIONAL FILLING | GARNISH |
| Deep fried | Cream cheese | Chopped clams, green onions | Pepper relish |
| Baked | Mascarpone | Diced pineapple, ground ginger | Cinnamon sugar |
| Steamed | Fresh goat cheese | Edamame, pressed garlic | Everything bagel seasoning |
| Pan fried | Whipped feta | Red cabbage sauerkraut | Honey mustard |
Words of advice for wontons:
■ Before assembling your wontons, make sure your cheese is at room temperature for easier filling.
■ When filling wontons, store any unused wrappers under a damp dish towel to keep them moist.
■ Don’t place more than a tablespoon of filling inside each wonton to prevent bursting.
■ To reheat leftover wontons, bake them in a 325°F oven for five to 10 minutes.
■ To freeze wontons, place them on a parchment paper–lined baking sheet (don’t let them touch) and freeze until solid. Remove baking sheet from freezer and transfer frozen wontons to a freezer-safe bag.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
