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Cream Cheese Wontons

Source and licence

"Cream Cheese Wontons" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_Wontons, revision 4514745), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cream_Cheese_Wontons&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4514745

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with East Asian by a tradition spanning countries: East Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature.
  2. 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.
  3. Put a small dab of cream cheese in one corner of each wrapper, about ½ inch from the edges. Use about 2 tsp for larger egg roll wrappers or 1 tsp for smaller wonton wrappers.
  4. 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.
  5. Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two.
  6. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.