Beer Cheese Wontons
This recipe has nothing to do with Thanksgiving.
I love Thanksgiving, really. It’s my favorite holiday, due in no small part to the fact that it is a day devoted to a gluttonous love of food. And no presents are exchanged. I’m not sure what it is about those present exchanging holidays that makes me nervous. I’ve never been a girl who is comfortable with receiving gifts. I love to give them, completely love it. But having someone watch me open a gift, I can’t help but feel completely self conscious about my reaction which I assume to be sub-par.
I know. If you haven’t noticed, I tend to over think things.
Which makes my love for Thanksgiving FAR exceed any feelings I have for Christmas. I get to make significantly more food than will ever be consumed, and no one will be attempting to decipher my reaction as I peel away the wrapping of a hand selected present.
Starting sometime in the next 36 hours, I will start preparations for the following dishes: This turkey, These rolls, this Mac n Cheese, something similar to this pie, and this pie too. As well as about 6 other dishes that will create a disgusting surplus of food.
And then, we will all be back to making football food, like portable beer cheese dip.
Beer Cheese Wontons
- 4 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 tbs corn starch
- 1/2 tsp smoked paprika
- 1/4 cup beer
- 1/2 tsp sriracha
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 24 wonton wrappers
- 2 tbs green onions chopped
- 1/4 cup canola oil
- In a food processor combine the first 9 ingredients (everything except the wonton wrappers, green onions and the oil), process until well combined.
- One at a time, place the wonton wrappers on a flat surface. Using your fingers or a pastry brush, wet the edges or the wrappers with water.
- Place about 1 tbs of filling in the center of the wrapper. Sprinkle green onions on top (about 1/4 tsp).
- Fold wrapper over to create a triangle, press the edges together until very well sealed. Brush the bottom of the triangle with water and fold the corners into the center and press into shape.
- Heat oil in a pan over medium high heat until hot but not smoking. Adjust heat to make sure it does not get to the smoking point, or the wontons will burn.
- Carefully add wontons to the hot oil, cooking until golden brown, about 2 minutes per side.
- Serve immediately, wontons will get soggy if they sit.