Time 35m Yield 24 wontons Number Of Ingredients 4 Steps:
Combine cream cheese, garlic and scallions. Place a little more than 1 teaspoons of cream cheese mixture into the center of each wrap. Brush the edges of wrap with water and fold into triangles– press the edges to seal. Place the filled won tons inside the cup of a muffin tin (2 in each tin). Spray lightly with nonstick cooking spray and bake at 375 for 15-20 minutes.
Time 40m Yield 24 wontons Number Of Ingredients 11 Steps:
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.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper. Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray. Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.
Time 30m Yield 1-1/2 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,
Time 15m Yield 25 serving(s) Number Of Ingredients 3 Steps:
Scoop about a nickle to a quarter sized dallop of cream cheese into center of a wrap. Dip fingers or pastry brush into egg and smear a small amount on all four corners of wrap. Grab four corners to meet in the center and press down lightly to make it stick together. Fry until golden brown - no extra sauce needed to make these taste perfect!
Time 50m Yield 15 Number Of Ingredients 10 Steps:
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
