Name: Cheese Wontons
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1/2 cup mayo; 1 1/2 tablespoon Dijon mustard; 3 tablespoons honey; 1/2 tablespoon lemon juice; 1 package wonton wrappers; 1 (1 lb) block Monterey Jack cheese

These Cheese Wontons with Honey Mustard Dipping Sauce are the BEST! Crispy, crunchy on the outside and filled with hot, gooey melty cheese! What could be better?

“I’m in love, I’m in love, and I don’t care who knows it!” – Buddy the Elf

Too soon for Christmas movies? [Trevor from the other room… YES TOO SOON!] Maaaybe, but that’s the only way to describe how I feel about this recipe, because I’ve done it! Yes. I have in fact found the perfect food pairing. Cheese wontons, meet honey mustard dipping sauce. Honey mustard dipping sauce, meet cheese wontons. I know what you’re thinking, cheese wontons and honey mustard isn’t the most ground-breaking combo, but you haven’t had cheese wontons until you’ve made these at home and you haven’t had honey mustard until you’ve tried THIS honey mustard dipping sauce.

Did I mention that these wontons have a double crust? That’s right. A double crust for an extra thick and crunchy wonton.

I have never been so excited to share a recipe on SMTY. I’ve made these 3 days in a row…they’re just that good. They’re fried (or baked!) and then dipped in this incredible sauce made up of tangy mustard, sweet honey and a little lemon juice helps to cut the sweetness. These wontons are amazing, but you could pretty much dip anything in this honey mustard: chicken fingers, french fries, your index finger…whatever floats your boat.

Growing up, I was a reeeeally picky eater. My diet consisted of the three primary food groups, mac & cheese (only Kraft in Looney Tune shapes), PB&J’s (made only by mom with the crusts removed), and cheese wontons with honey mustard dipping sauce (from the Irish Democrat in Cedar Rapids, IA) If you’re on I-80 driving through Iowa reading this, hop up to Cedar Rapids… trust me.

Heads up, the sauce tastes best after all the flavors have had a chance to meld together for a few hours or overnight in the fridge. So plan ahead! I’d recommend whipping it up before heading into work one morning. Mix together mayo, yellow and dijon mustard, honey, and lemon juice. Whisk until well combined and place in the fridge until ready for use!

I always thought wonton wrappers and frying would be really complicated (wrong!), so I avoided it for the longest time…what a mistake!

Start with one wonton wrapper, brush it with water (you can just use your finger like below too if you don’t have this really cool brush), and place another wrapper directly on top of it. Press down on it firmly all over so they stick together.

Then slice your cheese, I think Monterey Jack works the best for these, into 3/4 – 1 oz cubes. If you don’t have a scale, you can just eye ball it based on the photos! I put 4-5 cubes in each wonton, it should fill it up pretty well once folded.

Dip your pointer finger in water, and brush the outside edges with water. No need to be stingy, the water helps the wonton adhere to itself.

Take opposite corners of the wonton and bring them together.

Pinch tightly and repeat with the other two opposite corners.

Make sure the seams are firmly pinched together (really… make sure they’re stuck together well) and then place the whole wonton into your hand and gently squeeze out any excess air.

Check to make sure there are no holes, pockets, or loose seams in the wonton wrapper, as the cheese will melt out! Repeat this process with as many wontons as you’d like.

Now you’re going to grab a saucepan (I don’t suggest using a frying pan for this, it’s too messy and dangerous) and place about an inch worth of vegetable oil in it on medium high heat until it’s 325 degrees Fahrenheit. I use a candy thermometer to make sure I stay in the 325-350 range.

Place your wonton(s) carefully in the hot oil and cook until golden brown. The cooking time will vary depending on how many you’re cooking at once. It took me about a minute for two wontons, and we flipped them about half way through. Tipping the pan, so the oil can fully submerge the wonton helps to cook them faster, and you don’t have to flip them! You’ll be able to tell when they’re ready, just look for a nice golden color! I would suggest testing one at a time, until you feel comfortable on the amount of time it takes to get a golden, crunchy outside, with a gooey cheese center!

Also, make sure you’re keeping an eye on the oil temperature, because you may need to adjust the heat level as you’re going to maintain 325 degree F oil.

After the wontons are done, place on a paper towel to drain excess oil and serve immediately with that really awesome honey mustard that’s been waiting in the fridge.

If you really don’t feel comfortable frying (even though, I know you can do it!) these can be baked (full instructions in the notes below) at 400 degrees F for about 10-12 minutes, just make sure to flip them over half way through and know that these won’t be as crunchy as the frying option, however, they are equally as delicious. Can’t go wrong with wonton wrapped cheese can you?

You guys are going to go NUTS over these and the best part is you can make as many as you want!

Seriously, what’s better than crispy fried golden wontons stuffed with gooey, melty cheese and dipped in sweet and tangy honey mustard dipping sauce? That’s right. Nothing.

– Jennifer

Have a friend that loves cheese? Let them know about it!

What’s your favorite dipping sauce? Show me the yummy!

Cheese Wontons

5 from 8 votes

These Cheese Wontons are the BEST! Crispy, crunchy on the outside and filled with hot, gooey melty cheese! What could be better?

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: 24 wontons

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Scale

Ingredients

US Customary - Metric

Honey Mustard

1/2 cup mayo
1 1/2 tablespoon Dijon mustard
3 tablespoons honey
1/2 tablespoon lemon juice

Wontons

1 package wonton wrappers
1 (1 lb) block Monterey Jack cheese

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Instructions

Honey Mustard

Vigorously whisk all ingredients together in a medium bowl until well combined.
Cover and chill for at least a few hours, but preferably overnight.

Wontons

Start with one wonton wrapper, brush it with water (you can just use your finger like below too if you don't have this really cool brush
), and place another wrapper directly on top of it. Press down on it firmly all over so they stick together.
Then slice your cheese into small cubes. I put 4-5 cubes (about 1 oz) in each wonton.
Dip your pointer finger in water, and brush the outside edges with water. No need to be stingy, the water helps the wonton adhere to itself.
Take opposite corners of the wonton and bring them together.
Pinch tightly and repeat with the other two opposite corners.
Make sure the seams are firmly pinched together (really... make sure they're stuck together well) and then place the whole wonton into your hand and gently squeeze out any excess air.
Check to make sure there are no holes, pockets, or loose seams in the wonton wrapper, as the cheese will melt out! Repeat this process with as many wontons as you'd like.
Now you're going to grab a saucepan (I don't suggest using a frying pan for this, it's too messy and dangerous) and place about an inch worth of vegetable oil in it on medium high heat until it's 325 degrees Fahrenheit. I use a candy thermometer to make sure I stay in the 325-350 range.
Place your wonton(s) carefully in the hot oil and cook until golden brown. The cooking time will vary depending on how many you're cooking at once. It took me about a minute for two wontons, and we flipped them about half way through. Tipping the pan, so the oil can fully submerge the wonton helps to cook them faster, and you don't have to flip them! You'll be able to tell when they're ready, just look for a nice golden color! I would suggest testing one at a time, until you feel comfortable on the amount of time it takes to get a golden, crunchy outside, with a gooey cheese center!
Also, make sure you're keeping an eye on the oil temperature, because you may need to adjust the heat level as you're going to maintain 325 degree F oil.
After the wontons are done, place on a paper towel to drain excess oil and serve immediately with that really awesome honey mustard that's been waiting in the fridge.

STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:1 Month

Reheat:Bake to re-crisp

*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include how much oil is absorbed into the wonton. It's too hard to calculate.

**If you place the wontons in the hot oil and you hear "crackling" noises, it probably means that your cheese is leaking out. Take out immediately and try again with another wonton. Make sure that they are all tightly sealed! 🙂

The best thing about this recipe is that you can make just one, or make enough for a crowd! 1 (1 oz) cube of cheese + 2 wonton wrappers = 1 serving.

1 (1 lb) block of cheese = 1 package wonton wrappers.

If you really don't feel like frying, these can be baked at 400 degrees F for 10 minutes, flipping over halfway through the cooking time!

The honey mustard makes about 3/4 cup!

BAKING INSTRUCTIONS: Preheat oven to 400 degrees F and line a baking sheet with a silicone mat. Prepare wontons as directed above, but only use 1 wrapper per wonton and fold the wontons a little differently. Fold them so the shape is like a rectangle. Place the wontons on the baking sheet and spray the top very lightly with cooking spray. Bake for 10-12 minutes, flipping halfway through.

Nutrition Information

Nutrition Facts

Cheese Wontons

Amount Per Serving (1 wonton + dipping sauce)

Calories 134 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 233mg10%

Potassium 28mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 150IU3%

Vitamin C 0.1mg0%

Calcium 149mg15%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: cheesy, fried, honey mustard

Cheese Wontons with Honey Mustard Dipping Sauce