Wontons are single handily one of my favorite appetizers slash snacks to eat everrr! If I am in any Asian restaurant and they have wontons, you know damn well I'm ordering a few to eat. When I was going through my notes app and checking my recipe list (oh yeah, I have a checklist of recipes I have made to keep track) I was very surprised I hadn't made wontons yet. Well, Ramadan rolled around and I was craving wontons, so I thought, how hard must it be to make? The answer? Stupidly simple.
I bought the wonton wrappers at my local Asian market, and they came in quite a large packet. After I have assembled the wontons, I do like to freeze them for a few hours, because frying them will be much easier and you have little chance of them exploding in the pan. You can make these mild, or spicy, it's totally your preference. But I promise you, you'll eat almost all in one sitting :)
Exhibit A: The best wontons I've ever eaten ❤️
Cream Cheese Wontons
Prep time: 10 mins
Assembly time: 25 mins
Cook time: 30 secs for each wonton
Ingredients:
8-ounce cream cheese, room temp is preferred
1 bunch (5-6 individual) green onion
1 jalapeno, finely diced
1 tbsp Sriracha, add more based on preference
Wonton Wrappers (find at your local asian market, I purchased mine at HMart)
1 egg, whisked well
Vegetable oil for frying
Steps:
Make sure wonton wrappers are placed in the fridge and not frozen.
Add cream cheese to a large bowl, add fairly sliced green onions to the bowl, and mix well, use gloves to mix. Add sriracha and jalapeno and mix well, using your hands is best.
Set up your station with a tray lined with wax paper, wonton wrappers, egg, and cream cheese mixture.
Began by taking the wonton wrapper, dipping your finger or silicone pastry brush into the egg, and spread on all 4 corners of the wrapper.
Take a spoonful, or less, of the mixture and add to the center of the wrapper
Now here is where you can be creative with how it looks. I shape them as if I were tying two ends together. I take one end, and the other end (diagonal) and bring them together and press to close. I then take the other two sides and bring them together, but they won't join together. Rather, they will sit lower and be pressed right below where the first seal has been made. The best way to describe this is it looks like a 3d envelope.
Once you have shaped the wontons, place them on the wax paper, and place them in the freezer for a minimum of 2 hours, or overnight. (For help on shapes, check out this page that provides the various shapes and step-by-step images https://souperdiaries.com/how-to-wrap-wonton/),
In a large wok or pan, add about 2-3 inches of oil, and using a cooking thermometer, make sure it reaches 350 degrees.
Before oil reaches its temp, take out wontons from the freezer and place them out. Prep a new tray and line it with a paper towel.
Once ready, add 4-5 wontons at a time, and be sure to watch them at all times. Flip about 50 seconds to 1 minute in, until it begins to brown. Dont let them get too dark, as they could begin overcooking and the end result could be hard wontons.
Once the wontons have reached a slight brown stage, remove them from the pan using a mesh spider strainer with a ladle handle (link below) and place them on the paper towel. Repeat step 11 until all wontons have been cooked.
Serve after 5-10 mins, and serve with your choice of dipping sauce.
Bon Appetit!
Links to tools used:
Any Digital cooking thermometer will do, I wanted to provide an example of a good product.
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