Our family LOVES Chinese food. Any time we make it Wonton’s are a staple. It’s a recipe that everyone helps with since filling the wonton’s can take a bit of time. Because of this, usually 2-3 of my kids will fill wontons while I fry them. No matter how many we make, there are rarely leftovers!
These go best with my Sweet & Sour Sauce recipe for dipping!
A tip to remember when filling & closing the wonton wrappers is that the water acts as glue. DO NOT let the wontons touch each other once they are sealed. Any remaining water will glue the wonton’s together before you fry them.
There are different ways you can fold a wonton. I prefer the triangle way because it’s easiest to flip while frying. To make a triangle wonton scoop a small amount of the filling into the center, then wet 2 sides along the edges with water. Fold the wonton wrapper in half pressing together and allowing the water to glue both sides together.
- 2- 8 oz cream cheese
- 4 green onions- finely chopped
- 1 t. soy sauce
- 1/2 t. garlic powder
- Crab meat (optional)
- 2 packages of wonton wrappers
Mix the cream cheese, onions, soy sauce, garlic powder and optional crab meat together well with a hand mixer until smooth. Spoon a little of the mixture into the center of a wanton wrapper. Then wet 2 of the edges and fold the wrapper over then press the edges to seal each wanton.
Fry in cooking oil- I use Canola or Vegetable Oil until golden.
Scoop out of the oil and place into a large bowl lined with paper towels to absorb any excess oil.