Dried Plum and Ginger Wontons
Chef Martin Yan created these dried plum-filled dessert wontons especially for the California Dried Plum Board.
1/3 cup chopped walnuts
6 dried plums, coarsely chopped
3 tablespoons chopped crystallized ginger
1 tablespoon grated lemon peel
2 teaspoons butter, softened
24 wonton wrappers
Water, as needed
Cooking oil, for frying
Powdered sugar (optional)
In small bowl, combine walnuts, dried plums, ginger, lemon peel and butter until well mixed. For each wonton, brush 1 wrapper with water. Place 1 teaspoon dried plum mixture onto center. Fold diagonally in half to form a triangle; seal edge, pressing to remove any air pockets. Pull together two opposite corners to overlap, pressing to seal. Repeat with remaining filling and wrappers. To prevent drying, cover filled wontons with a dry towel.
In wok or 2-quart saucepan, heat oil to 375ºF. Add wontons, a few at a time; fry 1 to 1 1/2 minutes or until golden brown, turning occasionally. Remove with a slotted spoon; drain on paper towels. Serve hot or cold sprinkled with powdered sugar, if desired.
Recipe created by Martin Yan from Yan Can Cook.
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