3/18/08

Cream Cheese Wontons! (Cream Cheese Puffs)

Many Chinese restaurants offer a simple dessert item called Cream Cheese Puffs or Cream Cheese Wontons. Very (very!) similar to Crab Rangoon, Crab Wontons, etc. these do not have seasonings, crab or sauce in them. Some places sprinkle the finished goodies with a light dusting of powdered sugar, but me and my crew love them just as they are - no sugar needed!

Excellent with plum sauce, we can't make enough of these, they're the first to go at every meal they are served! Excellent as an appetizer as well.


Cream Cheese Wontons

1 package wonton wrappers - small! Not egg roll wrappers (Melissa's is one popular, easy to find brand)
1 - 8 oz. block cream cheese
water
oil

Using whatever way you find works best for you, place about 1 1/2 teaspoons of cream cheese inside each wrap and fold over, sealing the edge with water to hold the cheese in. I've pulled one wrapper at a time off and scooped the cream cheese in, I've also laid them all and scooped the cheese, and lastly, laid out the wrappers and sliced the cheese in a 1/4" slice and then it in half, and then each half into triangles. They all work just fine so use the process you like best!

Fry in hot oil - I don't have a temperature gauge but drops of water sizzle when dropped in, but not overly hot or your cream cheese puff will instantly turn dark brown and burn before you can flip it! I set a pan of canola oil on an electric burner on high and then turn it down to medium/medium high when it's hot and use that setting to cook them.

Fry approximately 15-20 seconds on each side and drain on paper towels. Serve with sauce or sprinkle with powdered sugar.






 


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