When I try to cook cream cheese wontons, the cream cheese seems to disappear during the frying process. I'm currently sealing the wonton wrappers with water, should I be using something else? Also, I'm using whipped cream cheese and it seemed more like the consistency that I get in the restaurant. Could this be part of the problem? When I cut open the fried wonton, the cream cheese seems like it has exploded on the inside and aside from a few remaining drops, is nowhere to be found. Any ideas?
2007-07-23 09:35:49 · 6 answers · asked by Jeremy C 2 in Food & Drink ➔ Cooking & Recipes
Whipped cream cheese has a lot of air and liquid compared to regular cream cheese. So that water and air is evaporating. Use regular cream cheese and you won't have a problem. And sealing with water works just fine.
(I love those things.)
2007-07-23 10:13:59 · answer #1 · answered by chefgrille 7 · 0⤊ 0⤋
Use real cream cheese. I love making these. My favorite recipe is simply an 8 oz block of cream cheese and a few spoonfuls of sugar. Mix it up, put it in the wonton wrappers... Seal REALLY tight. I always get at least one that explodes, and it's not pretty. When you get them out of the oil, sprinkle them with cinnamon sugar. Yum!!
2007-07-23 17:47:16 · answer #2 · answered by Anonymous · 0⤊ 0⤋
CREAM CHEESE WONTONS
6 oz. cream cheese
2 green onions, chopped
1/2 tsp. soy sauce, lite
1/4 tsp. garlic powder
1/3 c. seafood shreds (imitation crab meat)
Pkg. won ton wrappers, sm. squares
Blend together ingredients. Drop approximately 1 teaspoonful on each of the small size wrappers. Fold in corners and seal with egg white. Fry in hot oil until crispy and brown. Serve with Sweet & Sour Sauce.
2007-07-23 12:59:13 · answer #3 · answered by greenAlicious 3 · 0⤊ 0⤋
My sister uses eggwhites to seal them. She also uses regular cream cheese. That may be the problem. She uses a lot of cream cheese. Hers are great!
2007-07-23 09:49:48 · answer #4 · answered by Anonymous · 0⤊ 0⤋
here is the link to the recipe i use to make crab and cream cheese wontons:
http://allrecipes.com/Recipe/Crabby-Cream-Cheese-Wontons/Detail.aspx
it calls for egg whites to seal them, but i don't think thats the problem. you may be frying too long or the oil may be too hot.
2007-07-23 09:42:16 · answer #5 · answered by deeshair 5 · 0⤊ 0⤋
Maybe you are frying them too long? I would use regular cream cheese.
2007-07-23 09:39:08 · answer #6 · answered by boohoo 4 · 0⤊ 0⤋