These Cream Cheese Wontons are loaded with cream cheese, chicken, Pepper Jack and the perfect blend of spices. These crispy, bite-sized treats are a bit more economical than crab rangoon and a cinch to make.
- 8 ounces, weight Cream cheese
- 1-½ cup Pepper Jack cheese, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 Green onions, sliced
- 1 cup Finely diced cooked chicken
- 1 packet (12oz Size) Wonton Wrappers
- Vegetable oil
- FOR THE SAUCE:
- 3 tablespoons Low sodium soy sauce
- 1 tbsp Water
- 2 tablespoons Mirin
- ⅛ teaspoons Sesame oil
In a large food processor, add cream cheese, Pepper Jack, garlic powder, onion powder, green onions and cooked chicken. Pulse a few times, just enough to combine.
Place a heaping teaspoon in the center of each wonton, pull up the sides and pinch. Lightly moisten fingers with cold water and pinch again. Gently press down on the plate to get their bottoms flat (so they stand up). Keep the extra wonton skins covered with lightly dampened paper towels as you work. Repeat until all wontons are full. Cover the filled ravioli with lightly dampened paper towels as you work and heat the oil.
Heat about 1 inch of vegetable oil to 350ºF to 375ºF in a heavy skillet. Working in small batches, fry until golden brown, less than a minute. Use tongs to brown both sides if they fall off. Drain on paper towels.
In a small bowl, combine the soy sauce, water, mirin and sesame oil. Serve the wontons warm with the sauce.