Cream Cheese Wontons
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
- 8 ounces cream cheese
- 1 tablespoon Sriracha or other hot sauce (more to taste)
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil, for frying
- For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
- For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary).
- In a separate bowl, mix together the egg and 1/2 cup water.
- One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper.
- Use your finger to "paint" the egg wash all around the edges of the wrapper.
- Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside.
- Bring up the 2 ends and use the egg wash to stick them together.
- Allow the remaining pointed end to naturally tuck backward.
- (The wontons should resemble tortellini.)
- As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
- Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons!
- Experiment with a spare sheet of wonton wrappers to check.)
- In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly.
- Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!).
- Drain the wontons on a paper towel.
- Repeat with the remaining batches.
- It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot.
- Serve with the dipping sauce.
honey, soy sauce, hot sauce, vinegar, sesame oil, cream cheese, green onions, egg, wonton wrappers, vegetable oil
Taken from www.foodnetwork.com/recipes/ree-drummond/cream-cheese-wontons.html (may not work)