Cream Cheese Wontons

Oh boy! These are great. Cream Cheese Wontons have a crispy outside and a soft creamy inside exploding with flavor. Duck Sauce, Sweet and Sour and Hot Chinese Mustard are a few of the dipping sauces we put out with the wontons.

During a get together we were having last year, one of our guests asked if we had some Buffalo Wing Sauce that he could dip these in. "Well of course!" I replied. So I quietly sent our oldest son out to the store to get some. Now there are four sauces we put out for this recipe.

You can experiment with adding different ingredients to the cream cheese like some chopped chives or crumbled bacon. This Asian appetizer is limited only by your imagination.

Cream Cheese Wonton Recipe

Ingredients:

1 – 8 oz. package of cream cheese softened
16 – Wonton Wrappers
Oil for Frying
1 – Jar of Sweet and Sour sauce for dipping

Preparation:

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 in.
Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 1 tsp.
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.

Ever wonder about those people who spend $2 apiece on those little bottles of Evian water? Try spelling Evian backward.