With A Sweet Berry Dipping Sauce

The ultimate sweet and salty, guilty little pleasures. You get the smokiness from the bacon, the creaminess from cream cheese, and last, the slight bite of heat from fresh hot peppers. Sweet berry dipping sauce cools you back down, just in time for another one.

Why do you want to use egg wash vs just sealing with water? Eggs coagulate (goes from liquid to a solid) as they cook, acting as an edible super glue to seal those edges so you don’t lose your fillings inside the fryer.

Instructions

1. Take out your cream cheese and set aside in a large bowl to soften while you prep your other ingredients.
2. Wash and cut half of your jalapenos into a small dice (1/4”x1/4″).
3. Cook bacon until crisp.
4. Place your other half of jalapenos and garlic into a food processor and chop well.
5. Rough chop the cooked bacon into 1/4″ to 1/2″ pieces. Large enough to notice while eating.
6. Place all chopped ingredients into your bowl of cream cheese.
7. Add black pepper, garlic powder, and onion powder and mix until everything is evenly blended.
8. Lay out wonton wrappers on a cutting board, in rows.
9. Place cream cheese filling into piping bag with a large tip, or no need to get fancy, in a large zip-lock bag and snip the corner off with a scissors.
10. Pipe 2 TBSP of filling in the center of each wonton wrapper.
11. Crack egg in a small bowl and whip with a fork until frothy and light in color.
12. Using your index and middle fingers, spread egg wash on the same two sides of the wonton wrapper for each.
13. Once eggwash has been implemented to each wrapper, pick up the wonton and seal it by pressing the un-washed edges to the egg washed edges. I find this seals better than simply folding the wrapper over.
14. You can freeze them on a small sheet pan, using a silicone mat below them to prevent sticking, and then package them once frozen solid.
15. Or you can Deep fry immediately.
16. Deep fry at 350 for 3-4 minutes while turning over half way through.

As a wonton wrapper hits hot oil, the water inside the dough instantly turns into steam, making the dough expand with air pockets. This is what creates that puffy, crisp texture that makes wontons so cravable.

“Remove the seeds if you want it more mild”. Everyone has heard that it’s the hot pepper seeds that carry the heat. Not entirely true. That white membrane on the inside of the hot pepper is where capsaicin is produced. Capsaicin is actually a defensive mechanism used by the plant, to deter animals from eating it. The compound produced binds with the same pain receptors that detect physical heat. Your brain tells your mouth that you are literally burning it, even though there’s no damage. The seeds are nestled right into the membrane and thus coated well with capsaicin oils. If you need the pepper milder, you should glove up and remove the entire membrane.