8 ounces cream cheese, at room temperature
2 egg yolks
1 teaspoon curry powder
100 wonton skins
Sweet and Sour Dip:
1 1/2 cup unsweetened pineapple juice
1/2 cup distilled white vinegar
3/4 cup sugar
3 tablespoons ketchup
3 tablespoons cornstarch
directionsMash cream cheese in a bowl with fork until smooth. Add egg yolks and curry powder; mix until completely lump-free; set aside. If time allows, refrigerate for 2 hours for easier handling.
Combine sweet and sour ingredients in a saucepan; cook over medium heat while stirring constantly until sauce thick- ens; set aside.
Using store-bought wonton wrappers or your own, place a teaspoon of cream cheese mixture on a wrapper. Gather up the edges; pinch to enclose. Set on cookie sheet; repeat with remainder.
Heat 4 to 5 cups oil in wok or skillet to 350 degrees F; fry 5 or 6 wontons at a time for 3 to 4 seconds or until light golden brown. They will puff up, so don't fry too many at once. Remove and drain on wire rack or paper toweling. Serve with warm dipping sauce.