Monday, February 7, 2011

Westie's Cream Cheese Wontons


No, cream cheese wontons are definitely not Chinese.  They are an American invention.  But, I have to admit, they are pretty good.


My kids like to order these in restaurants, and Westie got it into his head one day that he could make them at home.  So, I got him some cream cheese and some wonton wrappers and he got to work.

Westie's Cream Cheese Wontons
(makes about 20)

1 package of square wonton wraps (medium thickness)
1 8-oz package cream cheese
1 egg white
canola oil

Roll the cream cheese into small balls (a generous teaspoon per ball).


Place a wonton wrapper on a flat surface, put the cheese ball in the center.  With your immaculately clean finger, spread egg white around the edges of the wonton wrap.  Fold the edges closed in any way you would like.  They don't have to be pretty.  Press seams closed tightly.   Use more egg white, if necessary.





Repeat the process for each cheese ball.

Using a toothpick, poke a hole in the wonton wrapper next to the cheese (but not in the cheese).  This step is important, as it keeps the wonton from exploding when fried.



Heat an 1 3/4" of canola oil in a heavy saucepan.  When hot, the oil will squeak.  Fry the wontons in small batches (3-5 at a time) until golden brown.  Remove to drain on paper towels with a slotted spoon.

Serve warm or at room temperature.

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