Place cream cheese in a mug and microwave for 20 seconds. Mix together cream cheese and all the rest of the ingredients, (except for wonton wrappers) in a medium size bowl.
Lay wonton wrapper on a flat surface. Place 1 teaspoon of filling into the center of a wonton wrapper, being careful to avoid the edges.
Using your finger tip, (or small kitchen brush), trace the edges of the wonton wrapper with water. Fold wonton wrapper in half over filling, pressing the two layers together to seal.
Repeat the process until all the wonton wrappers are filled. (For a quick and easy method I suggest laying out your wonton wrappers and making an assembly line.)
Heat a large non-stick pan over medium to low heat, and spray with non-stick cooking spray. Transfer wonton wrappers in the pan (as many that will fit at one time, without over crowding.) Cook dumplings for 1 minute on each side, until the bottoms are light golden brown.
Pour 1/8 cup water into the pan and immediately cover the pan with a lid. Turn the heat to medium and let the dumplings steam for 1-2 minutes. Take off the lid and let the remaining liquid cook off, (takes about 1 more minute). Turn off heat, and remove dumplings from the pan. Brush with with Teriyaki sauce and sprinkle with sesame seeds if desired.
Enjoy immediately, or refrigerate until ready to serve!