Instructions

• In a small bowl, combine 1 (8-ounce) block softened cream cheese, 2 tablespoons diced green onion, ½ teaspoon garlic powder, and ¼ teaspoon salt. Use an electric hand mixer to beat until smooth and creamy.
• Place 12–14 wonton wrappers on a clean, flat work surface.
• Moisten the edges of one wonton wrapper (for example, dip a fingertip in a small bowl of water and run it around the perimeter).
• Spoon about 1½ teaspoons of the cream cheese mixture into the center of the wrapper. Do not overfill.
• Bring up each corner of the wrapper to form a star shape and press the edges together firmly to seal. Make sure the edges are sealed so the filling does not leak. Repeat steps 3–5 with remaining wrappers and filling.
• Pour oil into a medium-sized saucepan to a depth of about ½ inch. Heat over medium–high heat until the oil is hot and shimmering (a small piece of wrapper should sizzle when added).
• Fry the wontons in batches, adding only enough to avoid overcrowding. Fry until golden brown and crispy, about 2–3 minutes, turning as needed for even browning.
• Use a slotted spoon to remove the wontons and transfer them to a paper towel–lined plate to drain. Repeat frying remaining wontons.
• Serve warm. (Sweet and sour sauce may be served on the side if desired.)