Originally uploaded by mosli

You see them at every Chinese buffet in America, they’re warm and creamy, and you can’t get enough of them. Cream cheese wontons! I had these once and thought to myself “oh, that’s not hard. I can do that at home.” Which is why, since I was teenager, I’ve been making these for my family and friends. They’re really a lot easier than you think. I usually make one large batch of these, and freeze them to use later. When I want to use them later, I just put them on a cookie sheet in a 350F oven for 10 minutes or so, keeping on eye on them so that they are hot, but do not start to burn on the edges.

Cream Cheese Wontons

    1 8oz package cream cheese
    1 tbsp sugar
    1 tbsp ginger (fresh is best)
    1/4 cup finely chopped green onion (or more if you like)
    1 package square wonton wrappers, room temperature
    small bowl of water, for wetting fingers

In a bowl, mix cream cheese, sugar, ginger, and onion. Working on a clean surface, put about 1 1/2 tsp filling in the center of a wonton wrapper (you can eye-ball the amount, I always do).
Using a wet finger, trace the edge or the wrapper. Starting at the corners, pinch the wrapper shut, working toward the center, creating a four pointed crown. Be careful to remove as much of the air from inside and seal all holes. Heat oil for deep frying (I usually do this over medium to medium high heat). Fry each wonton until a light-medium crispy brown. Remove to drain on a rack or a brown paper bag.
If you like, you can add a can of crab meat to the filling mix.