Mix powdered sugar and softened cream cheese together until well combined
Lay out 4 wontons and cover the remaining with dish towel so they don’t dry out
Fill a small bowl with water and set near wontons
Place ½ teaspoon of cream cheese mixture in the middle of each wonton
Dip fingers into whisked egg/water mixture; fold wontons diagonally to form a triangle; seal tightly, ensuring there are no air bubbles
Dip fingers back into water; with the longest side of the triangle facing you, fold the left side to the right then fold the left side over it, to the right
You can deep fry the wontons or use 2-3 inches of vegetable oil in high-walled pan until it reaches 350F, put heat to medium-high
To test the temperature of oil use an extra wonton wrapper to make sure the oil isn’t too hot
Fry 4-5 wontons at a time, for 45 seconds to a minute, light golden brown
If they stick to the bottom, they should pop up if you don’t mess with them; gently flip them so they fry evenly
Place on plate lined with paper towels; sprinkle with powdered sugar and use sweet and sour sauce for dipping
