Heat oil for deep frying (temperature 350 degrees). Mix together the cream cheese, garlic powder, salt and scallions together. You can leave out the optional ingredients but I prefer these with them.
Mix until smooth. Room temperature cream cheese is important. But if using cold, directly from fridge, use your processor to do the mixing.Taste and season according to your taste.
You can use egg white or water to secure the wonton. I used 1 egg yolk that i had leftover from breakfast. Just apply around the edges.
Place 1 tsp of cream cheese mixture in the center. Adding too much might seep through the wonton and cause mini explosions in the oil - so take care.
I bring one end to the other end to form a triangle. Press it well to make sure the ends are secure.
You can fry this as it is at this point. But I prefer to press it in the center from top, add a little more egg white/water to one arm,
and bring the other edge on top of this one
The shape is more for aesthetic sense and doesn't really affect the taste or texture as such. Form whatever shape is easy for you. Repeat this for rest of them.
Drop wonton into the oil
Cook till golden brown and let wonton dry on paper towel
Make sure the temperature is around 350. Too hot will burn this since it browns pretty fast. It should get browned in under 1 minute. Too soon or too late will make this burnt or too oily/soggy.