6ozWonton Wrappersfound in the refrigerated section near the tofu
FOR THE FILLING:
4ozCream Cheesesoftened to room temperature
1/4cPowdered Sugar
FOR FRYING:
Neutral Flavored Oil
FOR THE SWEET and SOUR SAUCE:
1/2cCanned Pineapple Juiceit's important to use canned & not fresh pineapple juice to keep the sauce thick & not break down the cornstarch.
1/3cBrown Sugarpacked, PLUS 1 more Tablespoon
1tbspRice Vinegaradjust to taste, adding another 1 1/2 tsp if desired
1 1/2tbspKetchup
1tbspSoy Sauce
1dropRed Food ColoringOPTIONAL
FOR THE CORNSTARCH SLURRY:
2 tbspCornstarchuse another 1/4 tsp for a thicker sauce
1tbspWater
Instructions
TO MAKE THE SAUCE:
Begin with the sauce as it takes the longest. Stir together all of the ingredients except cornstarch and water. Bring to a boil.In a small bowl, stir together the cornstarch and water. Stir into the boiling liquid and cook until thickened, about a minute or two.Add 1 drop of red coloring, if using, stirring to combine. Keep warm.
TO MAKE THE WONTONS:
Mix the powdered sugar and softened cream cheese together until well combined.
Lay out about 6 wontons at a time and cover the remaining with damp paper towels so they don't dry out.
Set a small bowl of water nearby.
Place about 1 1/2 tsp of the cream cheese mixture into the middle of each wonton.
Dip your fingers into the water and trace the outline of the wonton wrapper. This will become our "glue" Alternately, you could make an egg/water mixture but plain water is what I used.
Fold the wonton into a triangle and press your fingers around the filling and towards the edges to firmly seal. Repeat until all are sealed.
In a heavy bottomed stock pot, add about 1/2" to an 1" of oil. Fry the wontons in small batches and flip once golden. This goes really fast! Place on a paper towel lined plate to drain and continue until all are fried.