Cream cheese wontons are one of my biggest weaknesses. I’m so unbelievably picky about them. There needs to be a good amount of cream cheese, but not too much – the texture will set my stomach off. It has to have plenty of green onion, but not too much as to be overwhelming. You can’t forget the sugar. And if you are able to throw some water chestnuts in there too, you have my heart.
I decided to experiment with making my own cream cheese wontons, just the way I want them. They turned out a little too crispy but with some deep-frying practice, I know I’ll get them down to a science!
- 1 8 oz package cream cheese, softened
- 24 wonton wrappers
- 1 egg (beaten)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 5 teaspoons diced green onion
- 3 teaspoons diced water chestnuts
- Fill a large pot over medium heat with 2 inches of vegetable oil. Oil should reach about 350 degrees.
- In a small mixing bowl, combine cream cheese, garlic powder, sugar and green onion.
- Place wonton wrappers on a clean, flat surface. Beat egg and brush the edges of the wonton wrapper with egg.
- Drop a teaspoon of cream cheese mixture in the middle of each wonton wrapper. Pinch the corners of each wonton wrapper together in the center.
- Please 6-8 wontons at a time in the hot oil, turning them as needed, until evenly browned (about 3-5 minutes).
- Carefully remove wontons from hot oil and place on a plate covered with paper towels to absorb excess oil.
- Serve plain or with sweet and sour sauce.
Source: Adapted from a recipe by Six Sisters