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I hated these before I got pregnant, now I could eat them all day.
"Cream Cheese Wontons"
230 g cream cheese , at room temperature
55 g green onion , finely minced
1 wonton wrappers , package
sweet & sour dipping sauce
1 wok or large skillet
2 to 4 cups of corn oil to use for frying
Step 1: Prepare The Filling
Take 1/2 cup of cream cheese and let it sit out in room temperature for around thirty minutes to soften it a bit. Remove the end and top part off one green onion. If the green onion is a thick one, slice the thick stem in two. Now, finely mince the green onion and add 1/4 cup of the minced green onion to the cream cheese. Add a few grinds of black pepper and salt and mix together thoroughly.
Step 2: Fill & Fold The Wontons
Take a wonton wrapper and lay it in front of you and spread thinly about 1/2 to 1 teaspoon of the cream cheese mixture in the middle of the wonton sheet. Take a little water and coat the edges of the sheet with your finger. Fold over into a triangle, sealing all the edges securely. Continue filling and folding until you finish your cream cheese mixture.
Step 3: Fry The Wontons
Heat your frying oil in a wok or large skillet to 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil. Drop your wontons slowly into the hot oil. Since you can eat the cream cheese filling uncooked, you only need to fry the wontons until they turn golden brown. This should take about thirty to fifty seconds, depending on your oil temperature.
Step 4: Drain & Serve
Carefully remove the golden wontons and place on a paper towel to let the oil drain off. The wontons will still be cooking a few moments even after removing them from the oil. Once they dry off a bit, they are ready to eat and enjoy.