Combine cream cheese, shredded cheddar, minced garlic, soy sauce, sesame oil, and white pepper in a large mixing bowl and stir until smooth.

Taste the filling and adjust seasoning with additional soy sauce or sesame oil as desired.

Place one wonton wrapper on a clean surface and keep remaining wrappers covered with a damp paper towel to prevent drying.

Spoon about 1 teaspoon of filling into the center of each wonton wrapper.

Dip your finger in water and moisten the edges of the wrapper, then fold it diagonally into a triangle and press to seal, removing any air pockets.

Bring the two pointed ends of the triangle together, dip in water, and press to form the classic wonton shape.

Arrange the assembled wontons on a parchment-lined baking sheet, spacing them apart; refrigerate uncovered for up to 2 days or freeze for up to 3 months.

Heat oil in a deep frying pan or wok to 350°F (175°C), using a candy or deep-fry thermometer to maintain temperature.

Carefully add 3 to 4 wontons to the hot oil and fry for about 2 minutes per side until golden and crispy.

Use a slotted spoon or spider strainer to transfer fried wontons to a paper towel-lined plate to drain excess oil.

Repeat frying remaining wontons in batches, ensuring oil temperature returns to 350°F before each batch.

Serve the wontons immediately while hot with your choice of sweet and sour sauce, soy dipping sauce, or sriracha.