Cream Cheese Wontons

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Wash and dry all four scallions, then chop them finely. Set out the wrappers, a small bowl of sealing water and a tray for the assembled wontons.

   Uses 4 scallions (finely chopped) · Unmeasured scallion washing water, drained and discarded

2. 2

   Step 2: Mix all 225 g cream cheese with the 2 tsp sugar, ½ tsp salt and all the finely chopped scallions until evenly combined.

   Uses 225 g cream cheese · 2 teaspoons sugar · ½ teaspoon salt · All chopped scallions from the four scallions prepared in step 1

   
3. 3

   Step 3: Take one wrapper and dampen its edges with a thin film of sealing water. Put 1 tsp prepared filling in the centre, fold into a triangle and press the edges firmly together. Bring the two corners on the long side together and seal them with another small dab of water. Put the wonton on the tray.

   Uses One wonton wrapper drawn from the package · 1 tsp filling drawn from the mixture in step 2 · Unmeasured water used to dampen this wrapper and seal its corners

   
4. 4

   Step 4: Repeat the same folding and sealing procedure with the remaining wrappers and filling, using 1 tsp filling per wonton. The batch makes about three dozen. Keep the assembled wontons ready for frying and refrigerate any unused filling or wrappers promptly.

   Uses The first sealed wonton on the tray from step 3 · Remaining wrappers drawn from the package as needed · Further teaspoon draws from the filling mixed in step 2 · Unmeasured sealing water used for the remaining wontons

5. 5

   Step 5: Pour about two inches of vegetable oil into a small pot, leaving ample headroom. Heat to 190°C (375°F). Have a clean draining rack or paper-lined tray ready before adding the wontons.

   Uses Unmeasured vegetable oil loaded to about two inches deep in a small pot

6. 6

   Step 6: Carefully add the first small batch of assembled wontons without crowding the pot. Fry for about 2 minutes, turning as needed, until golden brown and crisp with cooked wrappers. Adjust the heat to maintain 190°C (375°F).

   Check the first wonton batch · 2 minUses A small batch drawn from the tray of assembled wontons in step 4 · All oil heated in the pot in step 5

7. 7

   Step 7: Lift the first cooked batch onto the draining rack or paper-lined tray, leaving the oil in the pot. Fry the remaining assembled wontons in small batches in the same oil, about 2 minutes per batch, turning as needed until golden, crisp and cooked through. Let each batch drain.

   Uses Cooked wontons lifted from the first frying batch in step 6, excluding pot oil · Oil remaining in the pot after the first cooked wontons are lifted in step 6 · Remaining assembled wontons drawn from step 4, excluding any unused filling or wrappers

8. 8

   Step 8: Stir together all 1 tbsp soy sauce, the separate 1 tbsp sauce water, 1 tsp honey and ½ tsp sesame oil. Add the optional 1 tsp Sriracha if desired and mix well.

   Uses 1 tablespoon soy sauce · 1 tbsp water for the dipping sauce · 1 teaspoon honey · ½ teaspoon sesame oil · Optional 1 tsp Sriracha for the dipping sauce

9. 9

   Step 9: Share the fried wontons between twelve snack portions and serve immediately with the prepared dipping sauce. Refrigerate unserved wontons and any unused filling promptly, within 2 hours.

   Uses All cooked wontons lifted and drained in step 7, excluding the retained frying oil · Dipping sauce prepared in step 8, served as desired · Conditional unused filling from step 2, kept refrigerated rather than served raw