In a mixing bowl, combine the softened cream cheese, sugar, minced garlic, onion powder, and black pepper. Use a spatula to mix until everything is well-blended and creamy. You want a uniform mixture that’s easy to work with. Set this bowl aside; it’s time to handle the wonton wrappers!

Grab a wonton wrapper and place it flat on a clean surface. Spoon about a teaspoon of the cream cheese mixture into the center of the wrapper. This step is crucial—overfilling can lead to messy results, so be generous but mindful.

Using a pastry brush, lightly brush the edges of the wonton wrapper with your beaten egg. This will act as glue. Now, bring the two opposite corners together, pinching them tightly at the center. Next, fold the remaining corners towards the center and pinch again. You should end up with a lovely pocket filled with goodness. Repeat this for the rest of your wrappers and filling!

In a deep pan, pour in oil to a depth of about four inches. Heat it to 350°F (175°C). A good way to test if the oil is ready is to drop a small piece of wonton into it. If it sizzles immediately, you’re good to go.

Carefully place about 5-6 wontons in the hot oil. Fry them, turning occasionally until they are golden brown all over—this process usually takes about 3-5 minutes. Be careful not to overcrowd the pan; you want them to fry evenly.

Once fried, remove the wontons with a slotted spoon and let them drain on paper towels to remove excess oil. For the finishing touch, sprinkle them with fresh chives if you’re using them. Serve hot with your favorite dipping sauce.