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Oil for deep frying
14 wonton wrappers
1/2 cup soft cream cheese with chives and onions (from 8-ounce container) or plain soft cream cheese
1. In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F.
2. Meanwhile, place 1 wonton skin on work surface with 1 corner facing you. Cover remaining skins with damp paper towel to prevent drying out. Lightly brush edges of wonton skin with water. Place 2 teaspoons cream cheese just below center of wonton skin. Fold corner farthest from you down over filling to form a triangle; press edges to seal well. Bring 2 outer points of triangle together; press to seal well, using small amount of water if necessary. Repeat with remaining wonton skins and cream cheese. Cover cream cheese puffs with plastic wrap; set aside.
3. Fry cream cheese puffs, a few at a time, in hot oil (375°F.) for 1 to 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with a variety of dipping sauces.
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