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I first had fried wontons at the home of my son and his wife in St. Louis in 1993.  My daughter-in-law liked to try different dishes and this was new to all of us.  They are delicious, crispy and not difficult to make, although a bit time-consuming.  Allow about a half-hour to sit down and assemble the wontons.  The good news is they can be made up to 3 days in advance and stored in single layers in a closed container, with waxed paper between each layer.

We have these wontons every year for Christmas and New Year’s Eve.  I like to serve them with dipping sauces – our favorites are hoisin, sweet and sour, and duck sauce.

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HOLIDAY FRIED WONTONS

  • Servings: 48 wontonbs
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  • 8 oz. cream cheese, softened
  • ¼ cup sour cream
  • 2 tsp. dried thyme
  • 6 Tblsp. parmesan cheese, grated
  • Salt/pepper to taste
  • 12 oz. package of wonton wrappers (about 48)
  • Peanut oil for frying
  • ¼ cup water mixed with 1 tsp. cornstarch

In a small bowl or food processor, combine cream cheese, sour cream, thyme, parmesan, salt/pepper and mix until smooth.

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Lay out a piece of waxed paper and place 9 wonton wrappers on it.  Keep remaining wrappers covered with waxed paper.  On each wrapper, place a tsp. of filling.
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Dip a finger into the water/cornstarch mixture and moisten the edges of the wrapper.  Bring one corner up to form a triangle and seal.  Bring the two side points together and twist to seal.
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Place the finished wrapper on an ungreased sheet and cover sheet with waxed paper while completing the rest of the wrappers.

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The wontons can be fried immediately or can be refrigerated for up to 3 days in a covered container.  Place wontons in a single layer and separate with pieces of waxed paper.

To fry the wontons, heat about 2 inches of peanut oil in a large skillet over medium-high heat.

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Fry the wontons in a single layer, turning once to brown on both sides.
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Remove fried wontons to a piece of paper towel to drain and serve immediately.  Wontons can be kept warm in a 170 degree F oven for 10-15 minutes and still retain their crispness.

Makes about 48 wontons.  Serve with dipping sauces of your choice. 


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