So, I have this thing for small bites of goodness. If you saw me in a tapas bar, you’d cringe. I order about 20 things off the menu, and have to eat every single one. I even taste the items that my friends order. But, that’s the best part of tapas, right? Right?! Anyway, a long long time ago, when I was just a fiancee, I decided to make a fun dessert for us to eat after ordering Chinese takeout. I figured, if I couldn’t cook him dinner, I could at least make him a cute dessert. Then I looked in the fridge and only say wonton wrappers and cream cheese. Joy. In the pantry, I found a can of crushed pineapple. Double joy. This pineapple cream cheese wonton recipe was created out of desperation, but it would be perfect for a fun dinner party dessert, or even a great snack for an awards show!
Add 8 ounces of cold (not frozen) cream cheese and a 20 ounce can of drained crushed pineapple to your mixer. You can do this in your hand mixer, if you don’t have a stand mixer.
This is the pineapple cream cheese wontons concoction mixed together. Isn’t it pretty? It’s also so dang delicious.
Now, here is where technique comes in. When you open your package of wontons, you need to cover them with a damp kitchen towel so they don’t dry out. When I’m on a roll with making the wontons, I tend to take 2 wrappers out at a time, I so can be speedy. If you are just starting out with wonton-making, take one wrapper out from under the towel at a time. I actually cover the wonton packet and the finished wontons with the kitchen towel, but that didn’t look well when i photographed it. It’s all about my art! Also, reserve 2 wontons for a special task and technique you’ll be doing later. Speaking of technique, here’s how I make my wontons:
Take half a tablespoon of the mixture and place in the middle of the wonton. I place the wonton diagonally on my dry kitchen top. This will help with the forming of the wonton later.
Lightly wet the top sides of the diagonal wonton with your damp finger. I had a ramekin of water set to the side so I could keep re-wetting my finger.
Fold up the bottom sides to meet the top sides. As I do each side, I push out the air from the corner. See that corner on the left with a pocket full of air? Yeah, I needed to push that sucker out.
Here it is with both sides closed. At this point, I realized the air pockets and pushed the air out of both sides before the final fold.
This is the final result. I love to call these pineapple cream cheese wontons “Little Pope hats of deliciousness.” Once you get all of your wontons assembled, place them in the fridge, covered with the kitchen towel, while you take care of the next step.
Place one inch to an inch and a half of oil in a skillet. I used my cast iron skillet because it’s BOSS, but you can use whatever solid bottom skillet or pot that you have. You want to place the oil over medium to medium-low heat. The temperature should reach about 330 to 335 degrees. If you don’t have a thermometer, after about 5 to 7 of the oil warming, take a reserved wonton and place it in the oil.
This is too dark. This poor darling never knew what hit him. I lowered the heat a bit and after about 2 minutes I put in another reserved wonton.
Oh yeah. Now that’s a sexy wonton. Perfectly crisp and golden brown. Come to mama. Oh, sorry guys. I have special feelings about my food-stuffs.
Now that your oil is ready to go, place a few wontons to fry in the skillet. Be sure not to overcrowd the pan. I have a large skillet, so I put in about 6 to 8 wontons at a time. I place them in the oil by holding the top of the wonton and laying it away from me. It’s like the wonton is swimming on it’s back.
After about a minute, I turn the wontons over. Please note: these cook fast. it should only take a minute to a minute in a half. By the time you turn all of the wontons over, the first one you turned will be ready to come out. Take them out and drain them on a paper towel.
Finished pineapple cream cheese wontons. Don’t they look pretty? I ate them all. Just kidding. I shared a few, but reluctantly. But, before I shared, I had to do this:
Dust them with powered sugar. Some got more sugar than others, and of course, I had to take those. It’s funny that no matter how many pictures I took of these, the camera always focused in on that overly powdered one in the middle, and it’s crispy brother to the right. Can you guess which ones I ate first?
Pineapple Cream Cheese Wontons
8 ounce cream cheese
20 ounce can of crushed pineapple, drained
24 wontons wrappers
Vegetable or canola oil, for frying
Powdered sugar (optional)
Mix together the cream cheese and crushed pineapple in a stand mixer, or in a large bowl with a hand mixer.
Take out your wontons from the fridge, open the package, then immediately cover with a damp kitchen towel. These can dry out quickly, so always keep them covered.
Take 2 wontons and reserve for another task that you will accomplish later.
Assemble the wontons one at a time. Place each wonton on a dry kitchen top, in a diagonal shape. Place half a tablespoon of the wonton mixture in the middle of the wonton. With a damp finger, wet the top sides of the wonton, then fold up the bottom sides to meet the top. Be sure to press out the air from the sides of the wonton. Slightly dampen one side corner of the wonton, and bring the two together in an “arm-folding” fashion.
Once all wontons are assembled, place them in the fridge, covered with the wet kitchen towel, until the oil is ready.
Place 1 to 1 1/2 inch oil in a heavy skillet or pot, and heat on medium-low. The temperature should reach 330 to 335 degrees. To test the oil, place one of the reserve wontons and see if it becomes golden brown within a minute. If so, the oil is ready.
Place 6 to 8 wontons in the oil, with the fold up. After just less than a minute, turn over the wontons. After about 20 to 30 seconds, take the wontons out of the oil and let drain on a paper towel.
Top with powdered sugar (optional) and serve immediately.