About this recipe

During my chef’s apprenticeship at the Watermark Restaurant, the executive chef, Kenneth Leung created a cream cheese wonton dish served with fresh tomato salsa. Inside the cream cheese wontons was basically cream cheese, garlic and mixed herbs. Although it sounds pretty basic it was on the menu for years and was consistently one of the best sellers.

So taking Kenneth’s original concept, I’ve created my own version of the Cream Cheese Wonton using Wildfire Spice. I’ve also served them with bush tomato chutney instead of making a fresh tomato salsa. They are great for cocktail parties. You can get the square egg wonton pastry from most Asian grocery stores and even many supermarkets here in Australia carry them in the chiller section.

Ingredients

450g (16 oz.) cream cheese
1 pkt square egg wonton pastry
30g (2 tablespoons) wildfire spice
1 clove garlic, crushed
1 small sprig Italian parsley, chopped 
7g (1 teaspoon) salt
1 egg
180g (6½ oz.) bush tomato chutney

Cooking instruction

Remove the cream cheese from the fridge and allow to soften. Finely chop the garlic & parsley. In a mixing bowl combine the garlic, parsley, wildfire spice and salt to taste and mix through well. Remember to taste the mixture. Remove the wonton pastry from the plastic and cover with a damp cloth so they won’t dry out.

On each square put a teaspoonful of the cream cheese filling. Moisten the edge of pastry with a little egg wash, then fold all edges together and seal firmly. Place on a tray dusted with corn flour to prevent sticking.

Using hot oil heated in a Wok or saucepan, fry a few at a time on medium heat until golden, then drain on paper towels.

To serve, spoon about 30g (2 tablespoons) of bush tomato chutney onto the plate or bowl. Then stack about 6 wontons on top of the bush tomato chutney and serve.