I know, I posted a recipe yesterday… but they are faster and easier to write up than craft projects. And Mr Gator had his 12 month well baby check yesterday (he got five shots, poor guy!) and was pretty stuck to my hip. Ever tried to type with a one-year-old on your lap…? It’s kinda like wrestling a snake… (on a side note: 12 months? Where did the time go!? I can’t believe my baby isn’t a baby anymore!)
Anyway, who doesn’t love some good Chinese treats, right? Chinese New Year just passed; and, as usual, I’m a day late and a dollar short… but these are still delicious, even if you eat them a day (or two – or two hundred) late. So… on to the good stuff!
– 1 16oz package Cream Cheese
– Won ton Wrappers (Mr Napping found them in the refrigerated section of the grocery store – like with the cheese. It was like $3 for 50 of them or something. We didn’t use them all.)
– Green Onions (optional and as desired)
– Oil to fry your won tons in (we used the Crisco knock-off)
– Small bowl of water to seal the won ton wrappers with
– Pull out your cream cheese and let it soften.
– Chop up the green onions (you could also add some crab or Krab. That’s on our to-do list the next time we do this)
– Place your softened cream cheese into a medium mixing bowl. Mix the green onions into the cream cheese.
– Lay out your won ton wrappers and spoon the cheese-onion mix onto the wrapper.
– Dip your finger in the water and wet the edges of the wrapper, pressing the sides together to seal them. We actually sealed the corners together, because it allowed us to put more cheese inside. It worked best to do one wrapper at a time or the water dried before I got them all filled and sealed.
– Heat your oil in a deep frying pan. BE CAREFUL! Hot oil will spatter and cause burns! Place the won tons slowly and carefully in the oil.
– Fry until golden brown and puffy.
– Remove from oil and place on a paper towel to remove any excess oil.
– Cool to warm and serve!
Yields approx 30 won tons, depending on how full you fill each wrapper.