Basic Ingredients
- 4 oz organic cultured Cream Cheese, softened
- 1 scallion, thinly sliced (green onions)
- Abt 15 Wonton wrappers
Optional (but recommended)
- Pinch of Garlic powder (optional) - see Tips
- Pinch of Sea Salt
- Dash of Sriracha/Hot sauce (skip if making for kids)
- 1 Egg white, beaten [or just water for securing wantons]
- Heat oil for deep frying (temperature 350 degrees). Mix together the cream cheese, garlic powder, salt and scallions together. You can leave out the optional ingredients but I prefer these with them.
- Mix until smooth. Room temperature cream cheese is important. But if using cold, directly from fridge, use your processor to do the mixing.Taste and season according to your taste.
- You can use egg white or water to secure the wonton. I used 1 egg yolk that i had leftover from breakfast. Just apply around the edges.
- Place 1 tsp of cream cheese mixture in the center. Adding too much might seep through the wonton and cause mini explosions in the oil - so take care.
- I bring one end to the other end to form a triangle. Press it well to make sure the ends are secure.
- You can fry this as it is at this point. But I prefer to press it in the center from top, add a little more egg white/water to one arm,
- and bring the other edge on top of this one
- (kinda sorta) forming a small boat shape.
- The shape is more for aesthetic sense and doesn't really affect the taste or texture as such. Form whatever shape is easy for you. Repeat this for rest of them.
- Drop wonton into the oil
- Cook till golden brown and let wonton dry on paper towel
- Make sure the temperature is around 350. Too hot will burn this since it browns pretty fast. It should get browned in under 1 minute. Too soon or too late will make this burnt or too oily/soggy.
- When fried right, these are crispy and chewy in the center, with a decadent cream cheese filling oozing out with a bite. When giving to kids make sure to cool them a bit since the cheese filling is super hot - more than the crispy wonton and might burn your unsuspecting kid's tongue. Serve it with sauce of your choice. Mine likes it with regular Ketchup or Chilli sweet Sauce.
Source: Chef In You
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