Yesterday we were snowed in; three kids, no school, and no vehicle. I decided to treat the kids to cheese wontons for lunch and it occurred to me that I could post my recipe for cheese wontons and sweet and sour sauce, both are my original recipes. So original, in fact, that I don’t use a recipe. As I have posted before, I rarely use recipes. Therefore, I have to stop, think, and estimate the best I can how to replicate what I make.

If you love cheese wontons or crab rangoons as they are often called, you will love these. Make them with or without seafood, depending what you like.

Recipe for Cheese Wontons

Wonton Papers (similar to Egg Roll papers, only smaller)

4 oz of cream cheese

1/2 tsp soy sauce

1/2 tsp sugar

1 clove grated or finely chopped garlic

(chopped crab or shrimp optional)

canola oil

Mix the ingredients together and put a small tsp size or smaller in the middle of each wonton paper. Wet the edges with water using your finger and press together tightly. Heat enough oil in your wok or small pan to float some wontons when added. It should be quite hot, as each wonton will only take about 30 seconds per side to be golden brown/crispy.