Crispy on the outside with a warm, molten center, these cream cheese wontons blend juicy pineapple, toasted coconut notes, and fragrant green onions. Paired with a vibrant homemade pineapple sweet and sour dipping sauce, they bring irresistible restaurant-quality flavor right to your kitchen.
Prep time: 25 minutes
Cook time: 8–10 minutes at 400°F (200°C)
Difficulty: Easy
Yield: Approx. 24–30 wontons
Ingredients
Pineapple Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- 1 can (8 oz / 225 g) crushed pineapple, thoroughly drained and squeezed dry
- 2 green onions, thinly chopped
- ¼ cup (25 g) sweetened flaked coconut, roughly chopped
- ¼ tsp ground ginger
- 24–30 square wonton wrappers
- Olive oil or melted coconut oil (or cooking spray), for brushing
Pineapple Sweet and Sour Dipping Sauce
- ¼ cup (60 ml) ketchup
- ¼ cup (60 ml) white distilled vinegar
- ¼ cup (50 g) granulated sugar
- 2 cloves garlic, minced
- ½ cup (120 ml) liquid (canned pineapple juice topped off with water to reach ½ cup)
- 1 tbsp (8 g) cornstarch
- Optional: a splash of Sriracha for heat
Instructions
Make the Filling: In a medium mixing bowl, combine the softened cream cheese, chopped green onions, coconut flakes, ground ginger, and thoroughly drained crushed pineapple until smooth and well blended.
Fill and Fold: Lay one wonton wrapper flat on your work surface. Drop 1 teaspoon of filling directly into the center.
Lightly brush water along two adjacent edges. Bring opposite corners together to form a pouch, press the seams firmly to seal while pushing out any trapped air, and gather the tips together. Place finished wontons on a plate and cover with a damp paper towel while assembling the rest.
Air Fry: Preheat your air fryer to 400°F (200°C). Lightly brush or spray both sides of each wonton with olive or coconut oil. Arrange them in the air fryer basket in a single layer with space between them. Air fry for 8 minutes, or until the tips and edges are blistered, golden brown, and crispy.
Cook the Sauce: Whisk together the ketchup, vinegar, sugar, and minced garlic in a medium saucepan over medium heat. In a small cup, dissolve the cornstarch completely into the pineapple juice mixture, then pour it into the saucepan.
Simmer: Bring the sauce to a boil, whisking continuously, and simmer for 1 to 2 minutes until thickened and glossy. Taste and adjust with extra vinegar for tang, sugar for sweetness, or Sriracha for heat.
Serve: Transfer the warm wontons to a serving platter and serve immediately with the sweet and sour sauce for dipping.
From: Carlsbad Cravings