INGREDIENTS:
- Wonton wrappers
- 8 oz. cream cheese, let it come to room temperature for easier mixing
- 1 egg
- 1/2 cup sugar
- 1 tbsp. vanilla extract
- 1/2 cup flour
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips (or bittersweet)
- Vegetable oil, for frying
- Cinnamon and sugar, (1 part cinnamon to 10 parts sugar) for coating after frying
- In a stand mixer, beat together cream cheese, egg, 1/2 cup sugar, vanilla extract, flour, and chocolate chips. Set to the side.
- Preheat your frying oil in a pot on the stove. The amount of oil will depend on the size of your pot, but you want a couple inches in there, enough to cover the wontons. I set the temperature on high heat until the oil comes to approximately 400˚F, then drop the heat the medium. (When in doubt about whether the oil is ready for frying, I put the tiniest pinch of flour in the oil and look for it to sizzle immediately.)
- While the oil is heating, lay out your wonton wrappers. Scoop about 1/2 tablespoon of batter into each wonton. (Don't try fitting much more than that, or else you'll have a hard time sealing up the wontons!)
- Using a pastry brush or the tip of your finger, wet two edges of the wonton wrapper with water or egg wash, then fold one side over into a triangle shape. Press the edges firmly to seal, then pinch the two smaller corners together gently to form a wonton shape, you can lightly wet those corners to get them to stick together.
- In batches of a half dozen or so, fry the wontons, around 3 minutes, until they are golden brown.
- Using a spider (large metal strainer spoon), scoop the wontons into a bowl of cinnamon-sugar and toss gently.
- Serve warm! (They're still pretty tasty though at room temperature.)
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