Monday's Menu

Quite possibly, my most favorite thing at a Chinese buffet are the cream cheese wontons. I love love love the things. I can usually eat a half dozen of just those by themselves.

I believe a lot of restaurants put crab meat in them as well and, if I am not mistaken, that is called Crab Rangoon. But I don't need any crab meat. I love them just the way they are. One night a couple of years ago, I decided to try making them myself.

These are so super easy. And I think they would make a great appetizer or snack for, say, Super Bowl Sunday or a great addition to your meal too.

Like I said, I usually can't get enough of them.

They are really easy to put together but, like any appetizer/snack thing of this sort, it can be time consuming to make a lot of them. I suggest making them ahead and putting them in the fridge until ready to cook.

All you do is put about a tablespoon or so of filling on the square of the wonton wrap...

then fold it over to make a triangle. To make it stick together, you just need to dip your finger in water and run it along the edge where you want to make a seam (like if you were closing an envelope with a glue stick.

The one in the corner above is the finished one. You just fold up and 'stick' the two corners to make it look like, well, a diaper (ooh, ooh -- think baby shower goodies). If you get an assembly line going, you can make several pretty quickly.

If you want to refrigerate them once they're put together, just layer them in wax paper in an airtight container until you're ready to cook.

Then heat your oil and drop them in a few at a time. They are pretty much done in a few minutes. I usually let them get golden brown. Dip them out and drain on paper towels.

Yum! Yum!


Cream Cheese Wontons

1 package wonton wraps
1 8 oz. block cream cheese
1/4 cup powdered confectioners sugar (adjust up or down to taste)

Oil for cooking

Place cream cheese in a bowl to allow to soften. Mix in confectioner's sugar until well blended. Separate wonton wrappers on a flat surface. Place approximately one rounded tablespoon on each square. Fold over to form a triangle, sealing with a finger dipped in water and run along edges. Fold up both corners of triangle, sealing again with water.

Place prepared wontons in wax paper layers in airtight container inside refrigerator until ready to cook.

To cook, bring oil to 350 degrees. Carefully place a few wontons at a time in hot oil. Cook until golden brown (about 3-5 minutes). Do not allow wontons to stick to pan bottom. Drain on paper towels. Serve warm.