Sweet Cheese Wontons Food

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

SWEET CREAM CHEESE WONTONS

Steps:

• Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
• Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
• Fill a small bowl with water and set near the wontons.
• Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
• Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
• Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
• Repeat until all wontons are filled and wrapped!

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

SWEET CREAM CHEESE FRIED WONTONS

Steps:

• Heat oil in a small pot.
• Beat egg.
• Mix cream cheese and 1/2 cup of sugar with egg.
• Spoon mixture into center of wonton wrapper.
• Moisten the edges of the wrapper with water and fold into whatever shape you desire.
• Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
• Drop into hot oil and brown both sides.
• Serve with your favorite sauce or just eat 'em alone!

CREAM CHEESE WONTONS

Steps:

• Make the wonton filling by combining the cream cheese, sugar, salt, and scallions.
• Assemble the wontons. Take each wrapper, and dampen the outer edges with a thin layer of water. Place a teaspoon of the cream cheese filling in the middle, and fold in half into a triangle. Bring the two corners on the long side of the triangle together, and seal with another dab of water. Continue until all the wontons are assembled.
• Heat a couple inches of vegetable oil in a small pot until it reaches 375 degrees F. Fry the wontons in batches--about 2 minutes per batch--until golden brown. Definitely use a small pot for this and fry in multiple batches; you'll use much less oil!
• Make the dipping sauce by combining all the sauce ingredients, and serve with the wontons.

CREAM CHEESE WONTONS

Steps:

• In a medium pot, heat up 3" of oil until it reaches 350 degrees F.
• In a medium mixing bowl, mix cream cheese with seasoning and chopped green onion. Set aside.
• Gently remove wrappers from the package. Set each one separately on a cutting board. Brush each wonton wrapper lightly with water (using a pastry brush or your finger) and place 1.5 teaspoons of the filling in the center. Bring the same side corners together and pinch to seal. Bring the other corners to the center and pinch to seal. Make sure all edges are sealed or the filling will escape during frying and create a mess.
• Fry 4 to 5 wontons at a time in oil until golden brown. Remove from oil and place on a paper towel-lined plate to drain the grease.
• Serve warm with dipping sauce.

EASY CREAM CHEESE WONTONS

Steps:

• Scoop about a nickle to a quarter sized dallop of cream cheese into center of a wrap.
• Dip fingers or pastry brush into egg and smear a small amount on all four corners of wrap.
• Grab four corners to meet in the center and press down lightly to make it stick together.
• Fry until golden brown - no extra sauce needed to make these taste perfect!

CREAM CHEESE WONTONS

Steps:

• Preheat vegetable oil to 350 degrees. You can use a deep fryer or a pot filled with enough vegetable oil so the oil is 4 inches deep.
• Combine cream cheese, sugar, and grated white onion. Stir together the cream cheese mixture until it is well blended.
• Prepare an egg wash by combining one egg and water in a small bowl.
• To fill wontons with cream cheese mixture, brush egg wash on two sides of the wonton wrapper.
• Drop about a teaspoon of cream cheese onto the wonton wrapper.
• Wet the sides of the wrapper with the egg wash. Seal the edges of the wonton wrapper by lifting up the middle of the 2 opposite sides so that they meet. Squeeze lightly together Bring the middle of the 2 other sides to close the wonton Gently squeeze to close the wonton. The wonton will remain slightly open.
• Drop the wontons in a couple at a time until they are golden brown. Drain on a wire rack or on paper towels. Serve immediately.

CRAB AND CREAM CHEESE WONTONS (SWEET!)

Steps:

• Chop the crab and the onion into tiny pieces.
• Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
• (Food processor may be used for next steps.)
• Add sugar to cream cheese and mix well.
• Add crab, mix well.
• Add onion, mix well.
• Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
• Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
• (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
• Place on paper towels to drain oil.
• Serving depends on how much you use in each wrapper. Time depends on how quick you are.

CREAM CHEESE WONTONS

Steps:

• Preheat the oil in your fryer, or in a large/deep frying pan or Dutch oven, until it reaches 350 degrees F (175 degrees C).
• In a medium size mixing bowl, combine the softened cream cheese with lemon juice and garlic powder. Additional filling ingredients could include fresh cut chives, salt & pepper, grated onions, or sugar (if you will not be dipping into a sweet sauce).
• Place wontons out in a single layer on a clean working surface. Fill each wonton wrapper with roughly 1- 1 1/2 teaspoon portion of the cream cheese filling.
• Mix the egg wash (beaten egg white and water) and use your finger or a pastry brush to spread a 1/2 inch border along two of the connected 'L shape' wonton sides. Fold the top half of the wonton over the filling and seal onto the bottom egg wash coated edge. Match up the edges and push out any air from the center of the wonton, sealing securely, or your filling will escape while frying. *If you are folding your wontons differently, you may need to use the egg wash on all 4 edges.
• Place the filled wontons carefully into the hot oil and cook in batches of 4-5 wontons at a time. Cook for 3-5 minutes, then remove golden browned wontons to a paper towel lined plate until all of the batches are cooked. Serve immediately after done frying, serve with tasty sweet and sour sauce.

SWEET CHEESE WONTONS

Steps:

• 1. Mix the cream cheese and the sugar together in a bowl until nice and creamy.
• 2. Next, with damp fingers from the water, place a wonton wrapper on a clean surface. The dampness will make them easier to get apart. Wonton wrappers can be found in the refrigerated produce section of the grocery store.
• 3. Spoon a teaspoon of the cream cheese mixture right into the center of the wrapper.
• 4. Get your index finger wet, and brush the edges of the wrapper with the water - this will help the wrapper stay closed. Fold the wrapper into a triangle shape.
• 5. Heat 1 1/2 inches of cooking oil (I use canola) in a frying pan or wok over medium heat until a drop of water dropped in sizzles.
• 6. Place about six wontons into the oil (depending on the size of your pan) and let them cook for about 1 1/2-2 minutes each side, until they are golden brown. Place them on a paper towel to cool. Repeat for the rest of the wontons.
• 7. Let the wontons cool and serve!