Monday, February 13, 2012
One of my favorite treats are cream cheese filled won-tons. But the classic version is alot of work and is best made in small batches. I wanted to convert so that I had a shorter prep time and I could make all of them at once.
8 oz cream cheese, softened
24 won ton small square papers
ginger to taste
1 chopped green onion
Heat oven to 350 degrees.
Mix cream cheese and green onions. Grate ginger into the cream cheese mixture and continue tasting until you get the flavor that you like. I prefer having a bit stronger ginger flavor and I think I used about 1 tablespoon of grated ginger.
Transfer the cream cheese mixture to a piping bag or a ziploc bag.
Put one wonton paper in each cup of a mini muffin tray. I used a shot glass to push the papers down into the cups.
Squeeze about 1 tablespoon of cream cheese into each cup.
Bake for 8-10 minutes until the tips are golden brown. Serve warm, and try not to eat all of them yourself.
Posted by Jennifer Railsback at 4:47 PM