HOW TO MAKE IT :
- In a medium bowl, mix together the cream cheese, shallot, and sugar until well combined.
- In a separate bowl, whisk the egg with 1 tablespoon of water.
- In the middle of each wonton, place about 2 teaspoons of the cream cheese mixture in the middle. (Be careful to not overfill the wontons so they don’t burst while frying.)
- To fold your wontons, dip your finger in the egg wash and rub it around the edges of the wrapper, folding it into a half-moon shape. I used circular wrappers for this recipe, but the same folding method will work on a square wrapper. After you have folded the wrapper in half, sealing it, dab more egg wash on the corners. Bring the two corners together for the final seal.
- Fill a deep pan with about 2 inches of oil. Heat over medium heat until the oil reaches 350°F with a candy thermometer.
- Place 4-5 wontons in the oil at a time and let fry for 2-3 minutes, or until golden brown.
- Transfer to a paper towel-lined cooling rack to let any excess oil absorb into the paper towel. Repeat with the remaining wontons, begin sure to check the temperature of the oil throughout the process. Enjoy them warm with your favorite sauce.
