savory soy chorizo wontons recipe
So I was originally going to write about something else today…but last week I brought these little wontons to a dinner party and everyone wanted the recipe. I was so happy, it’s always nice when your food is appreciated…and I was also excited to share this recipe since I came up with it on my own…plus it’s really easy to make, (for me, it has been perfect to bring to potlucks or when I have company coming over and need a quick hot appetizer to put out). I also love that it’s flavors combine two of my fave cuisines, (Asian and Mexican).
I was inspired by a night when my hubby and I went out to dinner a few years ago and they had pork chorizo wontons everyone raved about, which I couldn’t try, (since I am a vegetarian). I noted what was in them at the restaurant and decided to come home and try making them with soy chorizo…and well, the rest is history 😉
I rarely cook with fatty cheese, and in this recipe I use Neufchâtel cheese instead of cream cheese, but you can use either. They are always both right next to each other when purchasing and some fine food stores you can get the less pasteurized version. They taste pretty much the same here in the U.S. since they both are pasteurized. When we were in Paris, I had learned that the original Neufchâtel cheese is the town Normandy dating all the way back to the 6th century. French Neufchâtel is unripened, made with cow’s milk, and if left to ripen, it develops a soft rind, kind of like brie or camembert. It’s also often found in the shape of a heart, (I know-super cute).
In America, it ends up more like cream cheese except cream cheese uses both cream and milk whereas Neufchâtel usually uses only milk, (the French version, however some American brands add some cream to it). You can see this in their fat content, cream cheese contains at least 33% milk fat and not more than 55% moisture, but Neufchâtel, (the American version), is about 23% milk fat and slightly higher moisture content. So it’s essentially, the “lighter” version of the two if you want t be healthy in your indulgence, (with the same flavor!).
I also used Helen’s Kitchen Soy Chorizo, not only because it’s organic/GMO-free, but because it’s ingredients were recognizable versus many others out there that have a whole bunch of ‘chemical’ like names listed. Oh, and you can replace it with pork chorizo if you aren’t vegetarian, (but if wanting to know the healthier option, soy chorizo is naturally cholesterol free).
Let me know how this fusion of flavors turns out for you and enjoy!
- 1 soy chorizo link (Helen’s Kitchen brand)
- 3 green onions, chopped
- 1 10 oz. package of Neufchâtel cheese or cream cheese
- 1 pack of wonton wrappers (usually comes in pack of 25-30)
- freshly ground white pepper, to taste
- Safflower oil (or high heat oil for pan frying)
- Place the soy chorizo into a dry, preheated skillet. Stir the mixture as it cooks, breaking up the chorizo until it is warmed through out and cooked. Let it cool.
- Next, heat a large skillet with some oil to coat the pan over low heat.
- As that heats, and once the soy chorizo is cooled, mix the chorizo, cheese, green onions and some freshly ground white pepper in a mixing bowl.
- Place one wonton wrapper on a cutting board. In the center, place about 1/2 a tablespoon of the mixture.
- Dip your finger in a bowl of water, (keep one on the side), and moisten the edges of the wonton wrapper.
- Fold up the wonton and press the two opposite ends together forming a triangle. Press the ends together.
- Seal one end of the wonton by pressing the edges together until shut. Repeat on the other side.
- Place the finished wonton on a plate. Repeat with remaining wontons.
- Pan fry the wontons for about 1 minute on each side, until they are slightly crisp on each side.
- Serve hot. If bringing to a party, just stick the cooked wontons in the oven and broil for about 2-3 minutes on a baking sheet before serving.
- You can serve with hot sauce, plum sauce or eat them plain!