Cream Cheese Puffs

By musttryeats

Ingredients

• Wonton Filling:
• 3 oz Cream Cheese, softened
• 1 (2 Tbsp) Green Onion, chopped
• 1 tsp Cilantro, chopped
• 1 tsp Carrots, minced
• 1 Tbsp Soy sauce
• 1 Tbsp Shaoxing Wine
• 1/4 tsp Sesame Seed Oil
• 1/8 tsp Pepper
• 1/4 tsp Sugar
• Sweet & Sour Dipping Sauce:
• 2 Tbsp Cornstarch
• 1 c Pineapple Juice
• 1/3 c Sugar
• 1 tsp Salt
• 1/2 c Ketchup
• 4 Tbsp Vinegar
• 1/4 tsp Mustard Powder
• Other Ingredients Needed:
• 8 Wonton sheets
• 2 C Oil
• 1/4 c Water (to seal wonton edges)

Details

Servings 2

Preparation

Step 1

Filling:
In a medium bowl, mix all filling ingredients together.
Place about a Tbsp of filling on center of wonton.
Lightly rub water on the outer edge of the whole wonton.
Bring 2 adjascent corner together and pinch.
Bring up the other 2 and do the same thing.
Pinch the remainder edges all around until all edges are sealed.

Frying:
In a large pot, heat oil on med/high heat, turning heat slightly up and down as needed throughout cooking.
Deep fry puffs until golden brown, turning as needed.
Remove from oil and drain.

Sweet & Sour Dipping Sauce:
Mix the cornstarch with 1/4 cup of the pineapple juice until dissolved/no lumps in a small sauce pan (before heating).
Add remainder sauce ingredients and bring to a boil.
Reduce heat to a simmer and cook for a few minutes until thickened.