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Missing ingredient in cream cheese wontons?

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Hello all,

I have finally gotten around to making my own wontons. I thought they only had cream cheese and green onions in them, but there is a distinct sweetness to the ones I have tried so I added confectioners sugar (2 tbsp). Unfortunately, the signature sweet taste still didn't match. Can you all think of what other ingredient(s) could give this taste? Have you all ever made them? Thanks

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  1. Crab rangoon typically has cream cheese, scallions, crab or krab, a bit of soy and/or Worcestershire sauce, and a teensy bit of sugar. That is the only "cream cheese wonton" I know of.

    1. All of the "Crab Rangoon" or "Cream Cheese Wontons" I've had have always had at least a little fake crab/krab - also known as "surimi" - in them. And surimi definitely has a slight hint of sweetness to it. Sugar will not do it.

      3 Replies
      1. re: Bacardi1

        I had no idea the surimi had a sweet taste to it. I wanted to forgo it because I think it doesn't sit well with my stomach.

        1. re: reneehutch

          The sweetness is just a hint - very slight. It's a shame that you're allergic to it, because I find it useful in so many ways. Are you allergic in any way to shellfish? Because surimi does have shellfish in it. A small amount, but still shellfish, which seems to affect folks more than finfish, which makes up the major part of surimi.

          1. re: Bacardi1

            No, I'm not allergic. Honestly, I just assume that it's the ingredient that leaves me slightly nauseous when I order it from Chinese restaurants.

      2. Here's a copycat of the red dipping sauce that they usually come with:

        Chinese Takeout Style Red Sweet and Sour Sauce

        1 cup distilled white vinegar
        1 3/4 cups water
        1/4 cup ketchup
        3/4 cup white granulated sugar
        1/4 tsp lemon juice (bottled ok)
        1 Tbsp cornstarch mixed with 3 Tbsp cold water
        few drops red food coloring (optional)

        Mix vinegar, water, ketchup, sugar and lemon juice in a saucepan and bring to boil. Reduce heat and simmer for 1/2 hour, stirring occasionally.

        Mix 1 Tbsp cornstarch with 3 Tbsp cold water and add to simmering Sweet & Sour Sauce. Simmer for another couple of minutes to thicken. Add some red food coloring if desired.

        Makes about 3 cups.

        1 Reply
        1. re: Antilope

          Definitely an acquired taste I guess. I find that stuff awful - whether restaurant-served or homemade. But again, personal preference prevails.