Because wontons are light and crispy, I typically stuff them with cream cheese and something spicy! However, you can stuff them with anything! There are several techniques for folding wontons. I usually end up with “crowns”. Regardless of how you fold them, make sure you don’t overstuff them and make sure the seams are sealed (use a basting brush in a bowl of water; dab and pinch). They tend to dry out quickly so it’s best to have your assembling line, layed out and ready for quick work.
- 1 8-ounce package cream cheese, softened
- ¼ cup habanero jack cheese, cubed
- 1 glove garlic, minced
- 3 green onions, diced
- pinch of salt
- pinch of red pepper chili flakes
- Heat oil ( I use peanut) in 2 qt. pot (1-2 inches of oil).
- Mix cream cheese, cubed habanero jack cheese, garlic, green onions, salt and red pepper chili flakes.
- Lay wonton wrapper on flat surface, in a diamond shape position. Place ½ teaspoon of filling into the center of wonton. Dab sides with water. Fold in half, creating a pyramid shape. Pinch to seal. Fold each long side in, over each other and gently press them together (making sure they are slightly away from the main part of the wonton. Set upright. When wontons are all assembled, test oil (for ideal temperature) with a partial wonton wrapper.
- Fry wontons until golden brown.