Ingredients

Method

• in a pan on medium high heat, cook bacon until crispy. Set it aside on a paper towel and drain. When cool, chop each strip into small pieces.
• Discard all but 1 tbsp of your bacon grease. Saute onions until they are cooked and translucent. Remove from heat and set aside.
• In medium sized bowl, mix cream cheese and ricotta until smooth, season with salt and pepper.
• Add chopped bacon and onion, stir until well combined. Spoon about 1 tsp filling into the center of each wonton skin.
• Dip a finger into water and run it along the edges of wonton skin as close to the filling as possible.
• Place the wonton skin in the palm and turning it so that it looks like an equal sided diamond rather than square. Pinch the upper and lower edges of the diamond together with your thumbs/pointer fingers and bring your hands together so the 4 edges create a flower shape. Make sure you seal the edges tight.
• In a large wok, heat 2 inches of vegetable oil until hot and drop your wonton flowers in three at a time. Cook until golden brown.

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