These wontons are a favorite of mine -- and what I call an 'old-stand-by'. I have been making since the early 90's. It's one of my go-to recipes for parties and when I serve an appetizer. They are simple, delicious and fun. They're great for a holiday party and something all of your guests can enjoy…. even the vegetarians! You can serve them with a sweet and sour sauce or spicy mustard. Make extra because they will disappear quickly.
1 package pre made wonton wrappers (found in the produce section of most supermarkets)
1 package of cream cheese
1/2 cup shredded Parmesan
1 teaspoon dried basil
1 teaspoon dried dill (you can substitute any dried herbs)
salt and pepper, to taste
1/2 cup olive oil (more or less, depending on frying)
1 teaspoon of cornstarch
3 tablespoons of warm water
- Blend the cream cheese, parmesan, herbs, dash of salt and pepper, in a bowl. Set aside.
- Mix cornstarch and water in a bowl. Set aside.
- Start to heat the olive oil in non-stick pan on medium high on the stove. (You don't want it to be too hot that it smokes).
- Place wonton wrappers on a smooth surface (like a cutting board), preparing in small batches of six at a time. (Keep remaining wrappers under moist paper towel until you are ready to use them because they dry out very quickly.)
- Take a small spoonful (about 1 teaspoon) of cheese filling and put it in the center of wonton.
- Take your finger, dip it in cornstarch mixture and 'paint' the edges of wonton.
- Fold over wonton, from corner to corner, to make a triangle.
- Fold far corners of triangle together but don't seal this fold. This step makes the wonton look like a fortune cookie.
- Repeat until all wontons are stuffed and sealed.
- Add about 6-8 wontons into heated oil.
- Once they start to have a golden appearance (with bubbles) take tongs and flip to other side.
- Remove from pan and place on paper towel lined plate to remove excess oil.
They are best served immediately or kept warm in an oven to retain crispness. Serve with a sweet and sour dipping sauce.
Makes 24-36 pieces.
**The wontons can be made in large batches ahead of time, frozen and reheated in an oven at 350 degrees**