1
Preparation is similar to the spinach wontons. Lay several wonton wrappers flat.
2
Dip several fingers in warm water, and wet all four edges of the wrapper.
3
Add about 1 tsp cream cheese to the middel of the lower half of the wrapper.
Fold the top over, and squeeze to seal the edges.
4
pull the corners closest to you together, and squeeze them together to make the traditional shape.
5
Repeat 2-5 until you've made as many as you want (you can freeze them for later)
6
Deep frying: this is reallly tricky. Here's the basics:
You want the oil as hot as you can keep it, without it smoking. At least 400ºF is necessary.
The tricky part is that the cream cheese 'superheats' very quickly, and explodes out the side of the wonton, splattering hot oil everywhere, and making a nice empty wonton.
7
To make it work, you should deep fry the wontons one at a time. Turn them every second or two, and don't leave one in the oil for more than 10 seconds total. After a few bursted wontons, you'll start to develop an intuitive sense for when they're about to burst.
The idea is to crisp the outside completely without exploding the wonton.
8
As usual, drain these on paper towels.
You can serve right away, or freeze and reheat @ 350º for 10 minutes later. (If you reheat, place a baking sheet on the rack below the wontons to catch the oil)
