Janet wrote:
>
> My favorite filling is curried chicken, but almost anything
> is great. Goat cheese mixed with various things is delicious,
> so cream cheese fillings ought to be good.

Yes, goat cheese and dill would be good for
the first kind, with cream cheese and Romano
for the second kind.

I've solved the problem of filling leakage.
I used the remaining rejected onion cream cheese
with the last of the wonton skins to make an
experimental batch to test the theory that
I simply used too much filling.

I piped a bead of filling the same length as
before, about an inch and a half long, with
a much smaller tip. The bead was about the
diameter of a pencil.

I just fried up 15 of them, and not one leaked
any filling.

It's been so many years since I made wontons,
I guess I've forgotten a lot. Like all the
individual movements in wrapping one. I knew
basically how they needed to be wrapped, but
I'd forgotten the technique for wrapping it
around my thumb, so they can be made at high
speed with every one exactly the same. I've
now relearned the nuances of the technique,
even such subtlies as which end of the wonton
is set down on the wax paper when they are
set out to dry a little before frying.

However, the cheesecake texture did not appear.
With such a small amount of filling, it was
mostly empty space inside the wonton. All of
the filling was coating the inside wall of the
wrapper. That's not what I was shooting for,
though it could be an acceptable result.
It is the crunch of the wrapper which is the
important texture.