Truffle Cheese Wontons Recipe

This recipe is also featured on pepper.ph

Inspired by Nono’s famous wontons, this version takes it up a notch for Christmas with a medley of Arla cheeses. You’ll find cream cheese forming the base, mozzarella for stretch, cheddar for flavor, and havarti for added creaminess. Arla never skimps on quality—their cheeses are made with real, natural ingredients only. A truffle honey drizzle brings the wontons together with an elegant, earthy sweetness.

Fair warning: Once these wontons hit your holiday spread, they’re sure to vanish first—and fast. Keep an extra batch on standby in the fridge. They crisp up wonderfully in an air fryer, too! Makes 2–4 servings.

Equipment Needed

rubber spatula
deep-fry or instant-read thermometer
wok, heavy-bottomed pot, or Dutch oven
spider strainer

Ingredients

1 cup Arla Natural Cream Cheese
½ cup Arla Mozzarella Shreds
½ cup grated Arla Cheddar Cheese
½ cup grated Arla Havarti Cheese
15–20 square wonton or molo wrappers
4 cups neutral oil, for frying

For Serving

¼ cup honey
1–2 tsp truffle oil
¼ cup toasted and crushed walnuts

Steps

1. Make cheese filling: Add cream cheese, mozzarella, cheddar, and havarti into a mixing bowl. Using a rubber spatula, stir to combine until homogenous.

2. Assemble wontons: Separate wonton wrappers from each other and stack them loosely. Prepare a small dish with water.

Spoon about 1 ½ tsp of cheese filling into the center of the wonton wrapper. Resist the urge to overfill!

Dip your finger into the water, then use it to moisten the edges of the wrapper. Lift the four points of the wrapper towards the center. Pinch the seams shut with your fingers, squeezing out any air (this prevents the wontons from bursting, see Notes) while securing the cheese filling inside. Try to leave a until you get a diamond-shaped pouch. Repeat with remaining wrappers and filling.

3. Fry wontons: Heat oil in a wok or heavy-bottomed pot over medium-high heat. Once the oil registers 375°F, add wontons to a spider strainer and lower them into the oil. Fry wontons, moving the spider strainer up and down in the oil, until golden brown and crispy all over, about 3–4 minutes. Transfer fried wontons to a wire rack or paper towel-lined plate.

4. Make truffle honey: Add honey and truffle oil to a small mixing bowl. Whisk to combine.

5. Serve: Arrange wontons on a large serving platter. Drizzle truffle honey on top and shower with crushed walnuts. Serve hot.

Notes

Wontons burting? The culprit could be one of two things:

Too much filling. It's tempting to add more filling, but don't—or don't go too crazy, at least!
Trapped air in the wonton. While cooking, this trapped air can heat up, expand, and cause your wontons to burst. Try to press out as much excess air while filling and folding them. You can also not seal your wontons as tightly, leaving a small gap (like at the tips of each wing) for any hot air or steam to escape while cooking.

Note that this particular wonton shape is more prone to bursting than others. If you want to play it safe, fold them into triangles instead. Easier to make and just as delicious!