Sweet Cheese Wontons Recipes

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!

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!

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!

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.

FRIED CREAM CHEESE WONTONS

Steps:

• Defrost the wonton wrappers by setting on the counter at room temp for about 30 minutes.
• In a medium bowl, using a spoon, stir together cream cheese, diced shallot and sugar until combined.
• In a small bowl, whisk up your egg with 1 Tbsp of water. Set nearby.
• Place about 2 tsp of cream cheese mixture in the middle of each wonton. Dip your finger in the egg mixture and dab a little onto the center part of each side. Press opposing sides together and pinch in the center to enclose the cream cheese.
• Don't worry if they flop over a bit, they'll perk up when you fry them.
• In a heavy-bottomed deep pan, pour 3-4 inches of vegetable oil. Heat on medium until 350°F, using a candy thermometer.
• Once oil is hot, use a slotted spoon or frying spoon strainer to gently place 4-5 wontons in at a time and leave for about 1 minute until lightly browned. If they flip or turn, gently coax them so the points are up and the filling stays in.
• Once cooked, remove wontons from the oil and place on a cooling rack with a cookie sheet or paper towels underneath to catch the dripping oil.
• Repeat with the remaining wontons until they're all fried. Watch your temperature as you fry and adjust your heat as needed to keep it close to 350°F.
• I like to serve immediately, but you can keep them in a warm oven up to 30 minutes to keep them hot for whenever you're ready to serve. Enjoy!!!!

WONTON PINEAPPLE SWEET AND SOUR CREAM CHEESE DIP {TWO WAYS}

Steps:

• [b]Wontons:[/b] Preheat oven to 400 degrees F. On a large baking sheet, place the wonton wrappers. Fold in half, diagonally to create a triangle. Place in preheated oven for 10 minutes or until lightly golden brown. Remove from oven and let cool. Set aside until ready to serve.
• [b]Sauce:[/b] In a small mixing bowl, combine the apricot jam, crushed pineapple, red pepper flakes and apple cider vinegar. Mix well.
• [b]If preparing the chilled version:[/b] On a serving dish, place the softened cream cheese. Top with the apricot sauce.
• [b]If preparing the heated version:[/b] Preheat oven to 375 degrees F. In a small oven safe baking dish, spread the cream cheese out. Top with apricot sauce. Place in preheated oven and bake for 10 -15 minutes or until heated through.
• When ready to serve, garnish with slice green onions and serve with wonton chips.