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     KQ Wonton Bombs Appetizer

 



Above: KQ Wonton Bombs hors d’oeuvre.

 

Ingredients
1/2 large yellow or white onion

8 ounces cream cheese
4 dashes hot pepper sauce
1 package small wonton wraps
oil for frying


Note: Recipe makes about 40-45 Wonton Bombs.



Utensils and Supplies
electric deep fryer with fryer basket
chef knife
cutting board
spoon
plate
baking sheet
small and medium bowls
tongs
small scoop
paper towels


Above: Ingredients for the Wonton Bombs filling.


Above: Allow the cream cheese to soften at room temperature for an hour.  Place cream cheese in mixing bowl.



Above: Dice half an onion.



Above: Add onion to bowl with cream cheese.



Above: Add hot pepper sauce.


Above: Stir the ingredients together with a spoon until well mixed.  Cover bowl with plastic wrap and place in refrigerator
for an hour to chill, (this makes scooping filing easier when preparing wonton bombs).



Above: Wonton wraps are available at most grocery stores in the refrigerated section, often near the tofu.


Set up your fryer and heat oil to 375 degrees.



Fill a small bowl with cool water to use for sealing the edges of the wonton wraps.


Above: Set up a plate on your work surface, along with a scoop, small spoon and the wonton filling.  Open wonton
wraps only when you are ready to prepare the wonton's, skins dry out quickly and can tear.



Above: Place a wonton wrap on your working plate.



Above: Scoop a teaspoon size portion of filling into the center of the wonton wrap.


Above: Dip your fingertip in the water bowl.


Above: Use your wet fingertip to moisten all four edges of the wonton wrap.


Above: Bring two opposite corners together and pinch gently so the dough sticks together.


Above: Bring up the remaining two corners to join with the other two.


Above: Pinch gently so all the corners stick together.



Above: Gently squeeze the wonton so all of the edges seal shut.


Above: Gently twist the top of the wonton and set aside for frying.


Above: Place the wonton's in the fryer basket with ample room between each wonton.


Above: Lower the basket into the 375 degree oil.



Above: Fry the wonton's for 2 to 2 1/2 minutes or until golden brown.


Above: Remove the wonton's from the fryer and drain on a baking sheet lined with paper towels.


Above: Wonton Bombs can be kept warm in a 200 degree oven.  Wonton bombs can also be refrigerated for a day or two
and reheated in a 350 degree oven for ten minutes or until crispy.


Above: Serve Wonton Bombs plain or with your favorite dipping sauce.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ WONTON BOMBS

Ingredients
1/2 large yellow or white onion
8 ounces cream cheese
4 dashes hot pepper sauce
1 package small wonton wraps
oil for frying

Note: Recipe makes about 40-45 Wonton Bombs.



Utensils and Supplies
electric deep fryer with fryer basket
chef knife
cutting board
spoon
plate
baking sheet
small and medium bowls
tongs
small scoop
paper towels

Allow the cream cheese to soften at room temperature for an hour.  Place cream cheese in mixing bowl.  Dice half
an onion.  Add onion to bowl with cream cheese.  Add hot pepper sauce.  Stir the ingredients together with a spoon
until well mixed.  Cover bowl with plastic wrap and place in refrigerator for an hour to chill, (this makes scooping
filing easier when preparing wonton bombs).  Set up your fryer and heat oil to 375 degrees.  Fill a small bowl with
cool water to use for sealing the edges of the wonton wraps.  Set up a plate on your work surface, along with a scoop,
small spoon and the wonton filling.  Open wonton wraps only when you are ready to prepare the wonton's, skins dry
out quickly and can tear.  Place a wonton wrap on your working plate.  Scoop a teaspoon size portion of filling into
the center of the wonton wrap.  Dip your fingertip in the water bowl.  Use your wet fingertip to moisten all four edges
of the wonton wrap.  Bring two opposite corners together and pinch gently so the dough sticks together.  Bring up
the remaining two corners to join with the other two.  Pinch gently so all the corners stick together.  Gently squeeze
the wonton so all of the edges seal shut.  Gently twist the top of the wonton and set aside for frying.  Place the
wonton's in the fryer basket with ample room between each wonton.  Lower the basket into the 375 degree oil.
Fry the wonton's for 2 to 2 1/2 minutes or until golden brown.  Remove the wonton's from the fryer and drain on
a baking sheet lined with paper towels.  Wonton Bombs can be kept warm in a 200 degree oven.  Wonton bombs
can also be refrigerated for a day or two and reheated in a 350 degree oven for ten minutes or until crispy.
Serve Wonton Bombs plain or with your favorite dipping sauce.


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