Stir together all of the ingredients except cornstarch and water. Bring to a boil.

In a small bowl, stir together the cornstarch and water. Stir into the boiling liquid and cook until thickened, about a minute or two.

Add 1 drop of red coloring, if using, stirring to combine. Keep warm.

Mix the powdered sugar and softened cream cheese together until well combined.

Lay out about 6 wontons at a time and cover the remaining with damp paper towels so they don't dry out.

Set a small bowl of water nearby.

Place about 1 ½ teaspoon of the cream cheese mixture into the middle of each wonton.

Dip your fingers into the water and trace the outline of the wonton wrapper. This will become our 'glue'.

Fold the wonton into a triangle and press your fingers around the filling and towards the edges to firmly seal. Repeat until all are sealed.

In a heavy bottomed stock pot, add about ½" to an 1" of oil. Fry the wontons in small batches and flip once golden. This goes really fast!

Place on a paper towel lined plate to drain and continue until all are fried.

Serve warm with the sweet and sour sauce.