Cream Cheese Wontons

Place the cream cheese in a mixing bowl. Beat on low speed with an electric mixer until creamy and smooth. Add the egg yolks and curry powder and mix until completely combined and the mixture is uniform in color. Set aside.

Combine the pineapple juice, vinegar, sugar, ketchup, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the sauce is smooth and thick. Remove the pan from the heat and set aside.

Place a few of the wonton skins on a work surface (keep the others covered with a damp towel).

Place a teaspoon of the cream cheese mixture on each wrapper. Pinch the edges of the wrapper together to seal shut and enclose the filling. Place the filled wontons on a cookie sheet. Repeat the process with the remaining wrappers and cream cheese filling.

Heat the oil in a wok or skillet to 350 degrees F. When hot, add 5-6 wontons at a time and cook for 3-5 seconds or until light golden brown and puffed up. Remove the wontons with a slotted spoon and let drain on a wire rack or paper toweling. Repeat with remaining wontons.

Serve the wontons with the sweet and sour dipping sauce.