Garlic, Onion and Chive Cream Cheese Wontons

Thanks to Scott Yates for this recipe!

Don't forget to order your copy of
Mom's Pantry's By Heart Cookbook!
Volume 1 and 2 are available now!

Scott shares his recipe for these savory bites of goodness.

I buy the won ton wrappers at the grocery store, They have them at Walmart in the organic section now, and Krogers in the organic vegetables ,.........they are about 2.49

i usually wrap 1/2 them up in plastic wrap and a freezer bag because there are like 50 in a package,

Heat your oil in your deep fryer to at least 325 or higher while you are preparing the wontons.

On a large work surface, i use a giant cutting board i have, i lay out about ten at a time.

In a small bowl take one egg, one tbsp corn starch and one tsp water and mix well , use your pastry brush or a finger to brush on two sides of each wonton. this will hold the seal while frying

In another med size bowl put 5 tablespoons water and 4 tablespoons of minced dehydrated onion, giving them about three minutes to start rehydrating. I use minced onion and rehydrate it cause it has a really good roasted smell and taste from the dehydration process. once your couple minutes have passed, add one 8oz block of softened cream cheese, and 2 tablespoons minced garlic , and 2 tablespoons dried chives (or three tablespoons fresh chives) and mix will.

Put one teaspoon filling in the center of each square and fold over.pinch to seal. Do not put egg on wontons until you are ready to ill and fold them over otherwise sticks to your work surface. once done drop them in your oil four or five wontons at a time, leaving plenty of room to move around.

It takes less than a minute, you'll see the underside starting to brown on the edges, flip it over, give it almost a minute and then take them out and place on paper towels to drain, then cook next batch same as before. You can store in ziplock in fridge, and warm back up in oven to allow them to remain crispy, the microwave makes them soggy.

Enjoy!