Cream Cheese Wontons
Cream cheese wontons are crisp fried triangles with a soft, molten filling, and they need only a few ingredients. The trick is in the folding: you seal the edges firmly but leave tiny gaps at the corners, so steam can escape and the wrappers do not split in the fryer. Dipped in sweet and sour sauce, the tangy filling and the crackling shell make a quick party snack.
Instructions
Pour oil into a deep-fat fryer or a deep skillet and heat it on high. Vegetable oil or peanut oil works best.
While the oil heats, lay out as many wrappers as you plan to fill. Keep a small bowl of water nearby for wetting your fingers.
Put a small dab of cream cheese near one corner of each wrapper, about ½ inch from the edges. Use about 1 tsp for the smaller wonton wrappers or about 2 tsp for the larger egg roll wrappers.
Wet the two edges closest to the cream cheese with your fingers. Fold the other half over to make a triangle and press the edges together.
Seal the edges tightly, but leave small gaps at the corners. This gives the filling room to expand so the triangles do not burst in the oil.
Lower several wontons into the hot oil at a time. When the edges start to brown, turn them over and cook for another minute or two.
Lift the wontons out onto paper towels to drain. Serve them hot with sweet and sour sauce.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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