Most chinese places that I know have a weird-ish crab-n-scallion-n-cream cheese wonton. But one "Hunan" chinese in a small northern Utah town had sweetened cream cheese wontons, as an appetizer. Now that they're 100 miles distant from us, we attempted a replacement recipe.
Cream Cheese-n-powdered sugar. Mixed together and drop by the spoonful onto a wonton wrapper (about 3" square) bunch up the egdes with just a little water to seal, and deep fry. :eat2:
Cream Cheese-n-powdered sugar. Mixed together and drop by the spoonful onto a wonton wrapper (about 3" square) bunch up the egdes with just a little water to seal, and deep fry. :eat2:
