Package of wonton wrappers
cream cheese (plain or flavored)
Place a teaspoon of cream cheese in the middle of the flat dough.
Lightly touch your fingertips into a bowl of water and gently moisten
the edges of the square. Fold the dough over the filling to
form a rectangle and lightly press the edges to seal. Before completely
sealing, "burp" the dough by gently pushing out the excess air.
Grasp each side of the folded middle with the thumb and forefinger
of each hand and pull the edges down and together. Press and
secure one end on top of the other using a dab of water in between the
sections to form a seal. The rectangle shape will fold over the filling
to form a bonnet.
Cooking: Wonton bonnets are usually deep fried until
crispy and
golden in peanut oil heated to 350 degrees in a wok. Test
the
readiness of the oil by dipping in a chopstick. When tiny
bubbles
cluster around the chopstick and rise to the surface, the oil is
hot
enough for frying. The wonton can be place in the oil and
taken out
with tongs or a woven wire spatula. When the wontons are done
place them on a paper towel to drain and cool.