Ingredients
For the filling:
- 225 g (8 oz) cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries (pat dry to avoid excess moisture)
For assembly:
- 20–24 wonton wrappers
- Water (for sealing edges)
For frying:
- Oil for deep frying (vegetable or canola)
Optional toppings:
- Powdered sugar (for dusting)
- Strawberry sauce or chocolate sauce
- Whipped cream
Equipment
- Mixing bowl
- Hand mixer or whisk
- Deep pan or fryer
- Slotted spoon
- Paper towels
Step 1: Prepare the Filling
- In a bowl, beat the cream cheese until smooth and creamy (no lumps).
- Add powdered sugar and vanilla extract; mix until fully combined.
- Gently fold in the chopped strawberries.
- Chill the mixture for about 20–30 minutes (this helps it firm up and makes filling easier).
Step 2: Assemble the Wonton Bites
- Lay out a wonton wrapper on a clean surface.
- Place about 1–2 teaspoons of filling in the center.
- Dip your finger in water and lightly wet the edges.
- Fold into your preferred shape:
- Triangle (simple fold)
- Purse (bring all corners together)
- Press edges firmly to seal and remove air pockets.
Step 3: Frying
- Heat oil in a deep pan to about 175–180°C (350–360°F).
- Carefully add 3–5 wontons at a time (don’t overcrowd).
- Fry for 1–2 minutes, turning occasionally, until golden brown.
- Remove and place on paper towels to drain excess oil.
Step 4: Serve
- Dust with powdered sugar while warm.
- Drizzle with strawberry or chocolate sauce if desired.
- Serve immediately for best crispiness.
Tips for Best Results
- Dry strawberries well to prevent soggy filling.
- Don’t overfill or they may burst while frying.
- Seal tightly to avoid oil entering the filling.
- Keep wrappers covered with a damp cloth so they don’t dry out.
Optional Variations
- Add white chocolate chips to the filling for extra richness
- Use blueberry or mango instead of strawberry
- Bake instead of fry: brush with oil and bake at 200°C (400°F) for 10–12 minutes until golden
