Heart Shaped Wontons

Wayyy back in the day when I first started this blog and had nothing but time and next to no obligations to fill it, I was very creative in the kitchen. I had lots of ideas, some of which never made it to the blog because they were disastrous and some of which never made it to the blog because I was either unsatisfied with the photos or lazy or a combination of both. One of such recipes was a wonton recipe, which I have re-created several times but never actually posted. The idea was quite simple. Basically, I got wonton wrappers, filled them with a mixture of habanero jelly and cream cheese, fried them, and blew the Taste Tester’s mind with their deliciousness. It was a super simple, super impressive, and super delicious recipe. And, I have been keeping it from you for YEARS.

Annd that doesn’t change today. Instead, today, I have taken that recipe and turned it into these cherry, Nutella, adorably heart shaped wontons. I will be honest though, once you have mastered this recipe you can change the filling to pretty much anything and it will taste phenomenal.

Now, if you are not normally the type to make Pinterest-worthy, holiday-shaped fare, believe me, I agree. Usually I find these recipes to be more trouble than they are worth. BUT, if you are going to make wontons, making heart shaped wontons requires very minimally more work. This is doubly true if you do it my way and make “rustic” (aka not symmetrical) heart shapes.

Now, bear with me while I tell you a lot of recipe tips. The recipe portion of this post is more of a suggestion than an actual recipe, so make sure to read this first. First, you can fill these heart shaped wontons with literally anything, as long as it’s mixed with cream cheese. Cream cheese is the central ingredient here. Think of the cream cheese as the glue that holds your other fillings together. Yes, other similar textured items may work, but I have not tried this yet.

Second, about the heart shapes. I achieved this by taking a small stack of wonton wrappers, folding them in half, and cutting a heart a la elementary school. Were all the hearts the same size and shape? Absolutely not. Did some of them look much better than others? 100%. Could I have used a stencil or cookie cutter and come out with much prettier hearts? Yes, I absolutely could have. But, that would have taken way more time than I have the patience for. (I promise I will only judge you a little bit if you decide to take this route). The wontons still came out adorably and it took very minimal extra effort to make them heart shaped.

The reason I say “extra” effort is that wontons require a fair bit of effort. The key to frying a good wonton is making sure it is completely sealed before it goes in the fryer. To do this, lay one heart shape on a plate and spoon in the filling. Less is more when it comes to filling, as you don’t want the wonton to burst and the filling to run out as they are frying. I used about one tablespoon of filling per wonton. After you have filled your wonton, dip your finger in a bowl of water and run a small trail of water around the outside rim of your wonton. Then, place another heart shape on top and press to seal.

Don’t let the deep frying portion of this recipe frighten you. You need not own a deep fryer. You can fry in any large, heavy skillet or pan. I like to use a Dutch oven as I find it helps contain splatters. The amount of oil you will need varies largely based on the side of your pan. Place enough oil in the pan that you have between 1/4-1/2 inch “pool” of oil. Heat the oil over medium high heat until you can drop a teeny drop of water into the oil and hear it sizzle. I mean teeny tiny, as in run your finger tip under the faucet then drip it in the oil. Once you reach the water sizzle point, you are good to go. Give your wontons plenty of room in the oil, they will expand. If one of your wontons bursts in the oil and starts leaking filling, I find it best to just remove it immediately. If you leave it in the pan, it will create a lot of splatters and contaminate your oil for your remaining batches.

These can also be baked. Simply spray with cooking spray and bake at 350 for 20-25 minutes.

Baked Wonton


Serves 1 wonton

Heart Shaped Wontons

45 minPrep Time

20 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 1 package wonton wrappers (you will likely have leftover wrappers)
  • 1 block of cream cheese, softened for 10 seconds in the microwave
  • 1/2 cup canned cherries or other fruit filling
  • Nutella, chocolate chips, powdered sugar, additional fruits or any other fillings your heart can dream up
  • Canola or other neutral oil, for frying
  • Powdered sugar, for topping


  1. Cut wontons into 40 heart shapes. (See tips above)
  2. In a stand mixer or using a hand mixer, whip cream cheese until soft. Add cherries and whip to combine.
  3. Add any additional fillings. I strongly recommend a few large spoonfuls of Nutella.
  4. Prepare your wonton filling station by setting up an assembly line of: 1. Stack of wontons, cut into desired shapes
  5. 2. Plate for filling wontons
  6. 3. Bowl of water
  7. 4. Plate for completed wontons
  8. Place one wonton on your wonton filling station. Spoon about 1-1 1/2 tablespoons of filling into the wonton. Do not overfill, less is more. Dip your finger into the bowl of water and, using your wet finger tip, create a perimeter of water around the border of your filled wonton wrapper. Place another wrapper on top and press to seal. Move your filled wonton to your finished wonton plate and continue until all wontons are filled.
  9. At this point, wontons can be refrigerated until used or frozen. To freeze: lay out wontons on a baking sheet. Do not let wontons touch. Place in freezer until frozen. Once frozen, remove to freezer bag for storage.
  10. To fry:
  11. Heat oil in a large, heavy bottomed skillet or Dutch oven over medium high heat. Heat until a small droplet of water sizzles in the oil. Place wontons in the oil, being careful not to crowd the pan. Fry on both sides, flipping if necessary, until well browned. Remove to a paper towel lined plate.
  12. Top with powdered sugar. Serve immediately. Best eaten warm.
  13. ***For baking instructions and additional frying tips, see above***


Please read blog post for more tips!


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