1. In a stand mixer, beat together cream cheese, egg, ½ cup sugar, vanilla extract, flour, and chocolate chips. Set to the side.
2. 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.)
3. While the oil is heating, lay out your wonton wrappers. Scoop about ½ 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!)
4. 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.
Cheesecake, chocolate chips, and deep frying: How can you go wrong?
This week's featured Good Day Gourmet recipe features a delicious but easy combination of flavors that you'll want to try for yourself.
8 oz. cream cheese, let it come to room temperature for easier mixing
½ cup sugar
1 tbsp. vanilla extract
½ cup flour
½ cup milk chocolate chips
½ cup dark chocolate chips (or bittersweet)
Vegetable oil, for frying
Cinnamon & sugar (1 part cinnamon to 10 parts sugar) for coating after frying
5. In batches of a half dozen or so, fry the wontons, around 3 minutes, until they are golden brown.
6. Using a spider (large metal strainer spoon), scoop the wontons into a bowl of cinnamon-sugar and toss gently.
7. Serve warm! (They're still pretty tasty though at room temperature.)
Servings: Servings: Approx. 3 dozen wontons