Monday, November 12, 2018

Cream Cheese Rangoon

8 oz. cream cheese, softened
2 T. scallions, minced
1/8 tsp. garlic powder
24 wonton wrappers

In a small bowl mix cream cheese, scallions and garlic powder together. Preheat a couple inches of oil in a deep pot to 350 degrees. Put 1 T. of cream cheese mixture into the middle of a wonton wrapper. Add water to the edges of the wrapper and then push the 4 centers of each side into the middle and press them firmly together. Once the middle is connected from all 4 sides, connect the wings coming out from the middle. Let wontons sit until all have been made and then fry the driest wontons first. Cook until golden brown.

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