Cookbook:Cream Cheese Wontons
Makes 16 wontons or 24 small wontons
- Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
- While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers. Put a small dab of cream cheese in one corner of each wrapper, about ½” from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for wonton wrappers. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
- Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.