Ya Wanna Wanna Wonton? - Ewe's Not Fat; Ewe's Fluffy! Blog at Allrecipes.com - 188937

Ewe's Not Fat; Ewe's Fluffy!

Aug. 5, 2010 9:30 am 
Updated: Nov. 13, 2011 11:38 am
This is not going to be a long, drawn out affair.  It's something the grandkids and I just finished and we wanted to share.

They adore wontons; any size, any filling, any time!  They have always been told that at Gma's house they can have anything they want for breakfast, within reason and I'm the deciding factor and if I have whatever they want in the house.  In other words, I'm not going to the store to get it.  Their chances of having whatever they can dream up are pretty darn good that it's already here.

What did they want this morning?  Oh, yeah. The wontons.  I had a lot of input and a lot of help and this is what we did:

We took a container of Philly Strawberry cream cheese and a put a "dollop" (this, in measuring terms, means what you put onto the end of a teaspoon) into the center of a wonton, ran a wet finger around the inside edges, folded them and sealed them carefully and deep fried them just until the wontons were a golden brown.  Really.  You don't have to cook cream cheese, right?  We drained them on paper towels and sprinkled them with confectioner's sugar. 

My husband, who is off work today, got into the act and wanted to know if I could make a few more!  He said they were absolutely delicious.  I thought they'd also make a nice little dessert after a Chinese takeout dinner!  I have NOT had one.  They are not on my CSD!!  I am sharing pictures of the result.  I am crying... ;(

We also did our favorite snack time wontons.  Makes an excellent Super Bowl Sunday snack. My son will attest to that!  Here we go:

I let one block of Philly Cream Cheese soften to room temp.  I then drain about 1/4 cup of pickled jalapeno peppers and then chop them very fine.  You can add to the heat by adding more chopped pickled  jalapeno peppers.I add the peppers to the creamcheese mixing well and prepare them for deep frying as I did the dessert wontons.  I try not to add insult to injury since they're being deep fried by using 1/3 less fat or fat free cream cheese.   You truly cannot tell the difference.  (I call that my guilt trip!)  Fry until golden, drain on paper towels and serve.  You won't be able to get away with doing one batch!!

NOW:  Since there are so many interested in the Cabbage Soup Diet, I thought I'd share a couple pix of the soup I made this past Monday and the soup that has here on day 4, allowed me to lose 4 pounds!   Tra la la la la la!   

Gma's Wontons
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Gma's Dessert Wontons
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Cabbage Soup
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4 Qt. Dutch oven wouldn't hold it all!
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SouthernGma's Cabbage Soup
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Aug. 5, 2010 9:41 am
So good - keep up the good work on ALL fronts. Fondest regards from a Switzerland in which snow has been forecast for the mountains tonight!
Aug. 5, 2010 9:42 am
All looks so yummy! Am on CSD day 5, so find it hard like you to cook & bake for my family and only able to smell & look...But I love the Soup!!
Aug. 5, 2010 9:47 am
The wontons look great. I love wontons. Congrats on the diet!
Aug. 5, 2010 10:24 am
Gee,why didn't think of that?I love wontons!!!!
Aug. 5, 2010 11:11 am
Wontons are soooo easy and the brainchild of my 10 yo GD, Arianna! She aspires to be the next Barefoot Contessa; cook and write cookbooks. The hard part is making things for them and not doing "taste tests". Soup actually reminds me of the "Week Long Soup" my gramdmother use to make. She'd do a pot of soup in the dead of winter and add whatever leftovers there were from the night before (veggies only). As the week wore on, the better that soup got. Stay toasty Phil!! We wouldn't mind a tad bit of that snow.
Aug. 5, 2010 11:16 am
Now those look like great little breakfast snacks!! I think I'll give that a shot soon. Best of luck on your CSD and congrats on the loss so far!!
Mrs. C 
Aug. 5, 2010 12:36 pm
We put wonton wrappers in the grocery basket just yesterday! I plan on using some meat and vegetables, but cram cheese... yum! Ican't eat them either, (well, maybe I will try just a little itsy bitsy bit) so I understand how it is to cook for the fam and not get to paetake! Congratulations on your CSD! P.S Yes, a little snow would cool things off a bit, eh?
Aug. 5, 2010 4:43 pm
You are such a fun grandma! I miss the times I had my grandsons next door. We had so much fun! Green eggs and ham, their first buffet, so much more. They would have definitely loved wontons for sure. Good blog.
Aug. 5, 2010 6:32 pm
Mother Ann, I would imagine they would make a tasty little change of pace for breakfast! ~Hey Mrs. C~ I've done a gazillion wontons with meat filling, veggie fillings, cream cheese and crab meat (crab rangoon at your favorite Chinese eatery) but these kids and the hubster love the cream cheese with jalapeno peppers. Sometimes I make a sweet and sour sauce. Most times the wontons don't last long enough and no one seems to care! ~~Linnie~~, I realized shortly after my grand daughter turned 14 in May that I was spending less time with her, mostly because of her school and home responsibilities and of course wanting to spend time with her friends. I promised myself that I would get as many of those special moments as I could under my belt! We made homemade ice cream about an hour ago and my 7 yo GS put his dish in the dishwasher and turned and put his little arms around my neck and said, "Mama, you're the best cook I know"! It just doesn't get any better. Gotta do the green eggs and ham and make sure the batteries are up to snuff in the camera!
Aug. 7, 2010 7:32 pm
I have a friend from Taiwan who mixes honey and peanut butter ... does the dollop drop, wrap, fry, roll in confectioner's sugar, and YUM. She actually picked up this skill while working in a Kentucky Chinese restaurant during her college days. Your strawberry cream cheese creations sound lovely. Kudos to the kiddos, and "way to go" on your CSD success.
Oct. 15, 2011 10:46 am
Love Baked Wontons and Loved the cabbage soup (my mom made it years ago) I left a few things out of it when I make it :O)
Nov. 13, 2011 11:38 am
Hi there. This has nothing to do w/ your blog but I am desperate! I am a good baker/cook but am a complete failure at meringue. I tried the never ever fail meringue recipe and still failed! I saw you commented on it. Any help, suggestions would be greatly appreciated! I followed the recipe and can't believe it didn't turn out! Thank you, katie
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Gail Cobile

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Spotsylvania, Virginia, USA

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About Me
Like so many other moms, I had to plan wisely for time to take part in my daughter's school activities. I was fortunate that I could take time off work to be there for her. Now that I've retired and can spend time with my grand babies, I never let an opportunity pass by without camera in hand. Guess that's what started my scrapbooking addiction. Family time, big cookouts and teaching the kids about the "unhurried" side of life is what I'm compelled to do.
My favorite things to cook
I love to bake. The wonderful aroma of a roast in the oven or something wonderful in the crockpot that wafts throughout the house and welcomes my husband when he comes home from work are my favorite things to cook. Being empty nesters I still find it difficult to cook for just the 2 of us. But then, I love being able to share with a neighbor or with the kids to help them with a meal after they've worked all day. Then there are the desserts; cakes, cookies, and pies.
My favorite family cooking traditions
Being an East Coast Tarheel I remember all the times my Gramma let me help in her kitchen from the time I could climb into a chair and onto the table to watch her every move. Those old traditions and downhome recipes are a big part of my life. Comforting soul food from the southland and now and then a crowd pleasing surprise I've cooked up from my collection of church based and women's league cookbooks.
My cooking triumphs
I once had a small catering business I ran out of my home. The menu choices were always popular, well suited to the event and although the work was hard and time consuming, the many compliments and rave reviews always made it worthwhile.
My cooking tragedies
I remember my first attempt at cooking a pot of Navy pea beans which was one of my favorites as a child. I was living several hundred miles away from my mother, the greatest cook in the world, and called and asked her how much milk you put into the beans to make the white sauce. She could never answer me because she was laughing so hard. When she was able to talk, she called back and told me the "milky looking sauce" came from cooking the beans until they were done and the "sauce" would be there. All I had to do was not let the water boil out of the beans! Everytime I cook them I remember that and still can picture my mother's face as she couldn't help but laugh at what I thought was her "miracle bean sauce"!
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