Yield: 25-30 dumplings

¾ lb. Cream cheese

1 cup Grated parmesan cheese

2 Tbsp. Chopped roasted garlic

¼ tsp. Ground Black Pepper

2 Tbsp. Chopped sundried Tomatoes

2 Tbsp. Chopped basil

25-30 wraps * Wing Hing Dumpling Wraps

1 Egg- beaten

½ cup Italian parlsey leaves

½ cup Grated parmesan cheese

1 cup Marinara Sauce

*Alternative: Wing Hing Potsticker Wraps

1. Soften cream cheese slightly (room temp) and beat with spatula or in mixer with paddle attachment.

2. Mix in parmesan cheese, roasted garlic, pepper. Then fold in sundried tomatoes and basil.

3. Pipe or spoon 2 tsp. of filling in center of each Wing Hing Wraps, brush/wipe edges with egg wash, fold over into a triangular shape. Push to seal well, fold back points, dab with egg wash and press to seal together.

4. Deep-fry for 30-45 seconds or until golden brown. Drain on absorbent paper. 5. Line up on platter, sprinkle with parsley and parmesan cheese.

6. Serve with warmed marinara sauce.

Serving Suggestions:

A creamy basil pesto sauce in addition to the marinara sauce encourages a double dunk of flavor.