Difference between revisions of "Alternative:Cream Cheese Wontons"
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| − | + | | [[Appetizers|Appetizers]] | |
''Makes 16 wontons or 24 small wontons'' | ''Makes 16 wontons or 24 small wontons'' | ||
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*16 [[Wonton Wrapper|wonton wrapper]]s or 24 egg roll wrappers | *16 [[Wonton Wrapper|wonton wrapper]]s or 24 egg roll wrappers | ||
*[[Oil|oil]] (for frying) | *[[Oil|oil]] (for frying) | ||
| − | * [[ | + | * [[Sweet and Sour|sweet and sour sauce]] |
==Procedure== | ==Procedure== | ||
| − | #Heat oil in a [[ | + | #Heat oil in a [[Deep Fat Frying|deep-fat fryer]] or pour into a deep [[skillet|skillet]] on high temperature. [[Vegetable Oil|Vegetable oil]] or [[Peanut Oil|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 1/2” 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. | #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 1/2” 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. | #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. | ||
| − | [[Category:Appetizer | + | [[Category:Appetizer Recipes]] |
| − | [[Category:East Asian | + | [[Category:East Asian Recipes]] |
| − | [[Category:Cream Cheese | + | [[Category:Cream Cheese Recipes]] |
Latest revision as of 14:29, 10 May 2012
| Appetizers
Makes 16 wontons or 24 small wontons
Ingredients
- 1 cup cream cheese
- 16 wonton wrappers or 24 egg roll wrappers
- oil (for frying)
- sweet and sour sauce
Procedure
- 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 1/2” 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.
