Is there a trick to making cream cheese wontons?!
Is there a trick to making cream cheese wontons?
When I try to cook cream cheese wontons, the cream cheese seems to disappear during the frying process. I'm currently sealing the wonton wrappers with water, should I be using something else? Also, I'm using whipped cream cheese and it seemed more like the consistency that I get in the restaurant. Could this be part of the problem? When I cut open the fried wonton, the cream cheese seems like it has exploded on the inside and aside from a few remaining drops, is nowhere to be found. Any ideas?
Answers:
Whipped cream cheese has a lot of air and liquid compared to regular cream cheese. So that water and air is evaporating. Use regular cream cheese and you won't have a problem. And sealing with water works just fine.
(I love those things.)