Sophie and Gabby’s Pan-Fried Cream Cheese Wontons with Asian Dipping Sauce

A handheld, elegant Asian appetizer that’s easier to make than it looks.  Enjoy.

12 Wonton Wrappers

1 container Cream Cheese, Softened

2 Scallions, Washed And Thinly Sliced

Soy Sauce, to taste

Sesame Oil, to taste

1 Whole Egg, Beaten

Olive Oil

2 Garlic Cloves, Peeled And Grated

Rice Vinegar, to taste

Packed Dark Brown Sugar, to taste

A TASTE OF THAI SWEET CHILI SAUCE

Fresh Ginger Root, Peeled And Grated, to taste

For the original wontons:

1. In the bowl of an electric mixer, beat cream cheese, scallions, some soy sauce, and some sesame oil.

2. Use your finger or a pastry brush to spread some of the beaten egg around the edges of one of the wonton wrappers, and spoon some filling into the center. Turn it, so it looks like a diamond, and roll it up halfway. Spread some more of the beaten egg on the two ends, and connect them. Tuck the last corner back, and continue doing that with the rest of the wonton wrappers and the rest of the filling.

3. Heat oil in a pan, making sure it is not too hot by dropping a wonton wrapper in. If it burns, the oil is too hot, and if it cooks, browning evenly on both sides, the temperature is just right. Add half of the wontons, and pan-fry for 45 seconds to 1 minute, making sure they brown evenly, and do not burn.

4. Remove from pan, drain on a paper towel, and repeat with the rest of the wontons.

For the Asian dipping sauce:

1. In a small bowl, combine some more soy sauce, some more sesame oil, grated garlic, rice vinegar, dark brown sugar, Thai sweet chili sauce, and grated fresh ginger root.

For the finished wontons:

1. Serve with Asian dipping sauce, and enjoy.

Yields: a dozen wontons