Spinach-Stuffed Wontons with Truffle Cream Cheese: Not-So-Asian Dumplings

September 12, 2018

These Spinach-Stuffed Wontons with Truffle Cream Cheese are not-so-Asian dumplings that remind us about the convenience and versatility of wonton wrappers. Typically, you’d stuff wonton wrappers with minced meat and veggies, a dash of sesame oil, and serve toyomansi (soy sauce + calamansi) on the side. Come to think of it, wonton wrappers can also be used for dessert, such as this sweet kind with stewed cinnamon apples.

A process required in today’s recipe is called “blanching”, which is a cooking process normally done with vegetables. Boiling water is used to briefly cook the veggies, and then they are immediately plunged into an ice bath to prevent them from overcooking. Vegetables undergo this blanching process for a number of reasons such as to soften them, to achieve their proper textures, and to retain their bright color. Also, blanching ingredients other than vegetables can help suppress a strong flavor.

Looking for the sauce? There’s no need. These crunchy pillows bursting with savory truffle cream cheese are simply perfect on their own.

Spinach-Stuffed Wontons with Truffle Cream Cheese

Total Time: 90 minutes / Yield: 24 wontons


  • 1/4 cup cottage cheese
  • 1/4 cup cream cheese
  • 1/4 cup blanched spinach, chopped
  • 1/4 tsp truffle oil (or more, depending on your preference)
  • 1/4 tsp salt
  • Pinch of freshly ground pepper
  • 1/4 tsp sugar, optional
  • 24 pcs wonton wrappers
  • Oil for deep-frying


  1. In a bowl, combine cottage cheese, cream cheese, spinach, truffle oil, salt, pepper, and sugar.
  2. Mix well and adjust seasoning to taste.
  3. Fill each wonton wrapper with 1/2 teaspoon of the mixture.
  4. Seal sides of the wrapper with water.
  5. Then, join the ends of the triangular wonton wrapper with filling (so that they look like Tortellini).
  6. Repeat with the rest of the wrapper and chill for at least 30 minutes to prevent them from bursting when deep-frying.
  7. Heat oil to 350 degrees Fahrenheit. Deep-fry wontons in batches.
  8. Drain in paper towels and transfer to serving plate.


  1. You can use other kinds of cheeses for the mixture, like ricotta, mozzarella, gruyere, etc.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

3 comments in this post SHOW

3 responses to “Spinach-Stuffed Wontons with Truffle Cream Cheese: Not-So-Asian Dumplings”

  1. […] full story on: pepper.ph Image Source: Flickr. com / san-sanphotography Storify by: Joselle […]

  2. Vincent Rodriguez says:

    Hello. What brand of cottage cheese did you use for this recipe and where can I buy one? I only see Nestle in the groceries. Also, how much does a bottle of truffle oil costs? Thank you! 🙂

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