I was curious about cream cheese in a so called Chinese recipe. It's not exactly traditional. I wasn't very impressed with the texture, not meaty enough.
Unfortunately, none of the ingredients use really shorten the prep time of actual wontons. And while wontons don't have to be deep-fried, just cooking them on a pan fails to properly moisten the skins. If you want to pan-fry them, you should go the potstickers way, brown the bottoms and add a half cup of cold water then cover. I garantee you this would make much better fake wontons.