Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Filling
- 8 ounces Cream cheese Room Temperature
- 2 Egg Yolks
- 1 teaspoon Curry powder (to taste)
- 50 each Wonton Skins
Preparation
Procedure:
Mash cream cheese in a bowl with fork until smooth. Add egg yolks and curry
powder; mix until completely lump-free; set aside. If time allows,
refrigerate for 2 hours for easier handling.
Using store-bought wonton wrappers or your own, place a teaspoon of cream
cheese mixture on a wrapper. Gather up the edges; pinch to enclose. Set on
cookie sheet; repeat with remainder.
Heat 4 to 5 cups oil in wok or skillet to 360 F. Fry 5 or 6 wontons
at a time for 3 to 4 seconds or until light golden brown. They will puff
up, so don't fry too many at once. Remove and drain on wire rack or paper
toweling. Serve with Nick's Sweet and Sour Dipping Sauce, warmed.
