Wednesday, March 4, 2009

Cooking Tip

If you're going to make cream cheese wontons at home, get a fryer. Don't make them in a pan. If one of them pops, or you don't seal the wonton perfectly, the cream cheese boils violently. Large bursts of 400 degree oil flying at your hand as you try to pull food out of the fryer is NOT FUN.

3 packages of cream chees
1 small can of crab meat
and a coating of soy sauce

will almost perfectly fill

1 60 count pack of wonton wrappers

Yum.

1 comment:

Chris said...

Cream cheese wontons are a big weakness for me. Yum!