Pimento Cheese Wontons
Howard and Anita Tsu, Sweet Auburn Barbecue
12 oz Tillamook Sharp Cheddar, grated
4 oz Tillamook Original Farmstyle Cream Cheese, softened
¼ cup Mayonnaise
3 tbsp Finely diced roasted red bell peppers
2 tbsp Well-shaken buttermilk
1 ½ tbsp Finely chopped parsley
2 tsp Black pepper
2 tsp Worcestershire
2 tsp Apple cider vinegar
½ tsp Dijon mustard
¼ tsp Sriracha
About ½ cup pimento cheese
15 Wonton wrappers
1 Egg yolk
1 tsp Water
A little flour for dusting
Vegetable oil for frying
Sweet chili sauce and sliced green onions for serving
Cast iron skillet or wok
Mix all the pimento cheese ingredients except Tillamook Sharp Cheddar until smooth, then stir in cheddar until well combined. Chill at least 1 hour.
Whisk together yolks and water.
Lay 5 wrappers on a work surface leaving a little space between each. Brush along the edges with the egg wash. Place a rounded teaspoon of pimento cheese in the center of each.
Dip your fingertips in flour and fold wontons by bringing all 4 points up to center above the cheese trying not to trap air inside, pinch down each spine to form pyramid-shaped wontons. Repeat in batches until all the wontons are formed. Chill while oil heats.
Heat 1 ½ inches of oil in a cast iron skillet or wok to 350°F. Fry wontons in batches until golden brown, about 2 to 3 minutes. Drain and serve with sweet chili sauce and scallions.
Optional: keep remaining cheese in the fridge to create additional wontons or re-purpose for a melty grilled cheese.