It is officially Holiday time! Thanksgiving is over and Christmas and the New Year are on their way! The best part about the holidays are the parties. Everyone needs a good Holiday party recipe up their sleeve and boy have I got a great one! Presenting the cream cheese wonton with cranberry sweet and sour sauce. Easy? Check. Seasonal? Check. Unique? Check. Crave-able? Check. Seriously, give these a try and then be prepared for your guests to rave about them the rest of the night!
Ingredients
Wontons
2 cups vegetable oil (for frying)
24 wonton wrappers
1 brick of cream cheese
1 egg + 1 tablespoon water (egg wash)
Dipping Sauce
1 cup prepared cranberry sauce
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tsp sriracha sauce (optional)
Instructions
1. In a medium bowl, whisk together the cranberry sweet and sour dipping sauce ingredients. Set aside.
2. Heat vegetable oil in a medium saucepan over medium heat (should reach 350 degrees).
3. While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth.
4. Lightly brush both sides of the wonton wrapper with the egg wash (1 egg + 1 tablespoon water). Put about a teaspoon of the cream cheese in the center of each wonton. Fold the wonton wrappers in half, forming a triangle, and seal the edges. Fold the very ends of each point of the triangle over.
5. Fry wontons in the hot oil 4 at a time until golden brown. This will only take about a minute. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels.
6. Divide the dipping sauce into individual bowls and serve with wontons.
1. Watch your oil temperature. Use a candy thermometer if you have one. If not then be sure to keep adjusting the temperature. Once you can smell the oil and a drop of water goes bizerk when dropped in the oil then turn the heat down a couple notches and just try and maintain the temperature. Letting the oil overheat is dangerous!
2. Put the oil in the bottom of a saucepan with tall sides. This will let the oil pop and splash onto the sides of the pan, not on you or near any flames.
3. Carefully lower your items to be fried into the oil. Never drop them because they will splash and you could end up with burn scars to match mine.
4. With wontons, be sure to seal each one completely so that the filling cannot escape. Make sure there are no air pockets. If the filling escapes through a poor seal or when an air pocket bursts you'll get an annoying splattery mess when the filling hits the oil.
Happy frying!
