Chef Martin Yan of the television show, Yan Can Cook, created these dried plum-filled dessert wontons especially for the California Dried Plum Board, using Taylor Brothers Farms Dried Plums.
|⅓ cup||Chopped walnuts|
|6||Taylor Brothers dried plums, coarsely chopped|
|3 Tablespoons||Chopped crystallized ginger|
|1 Tablespoon||Grated lemon peel|
|2 teaspoons||Butter, softened|
|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 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 375 degrees F. Add wontons, a few at a time, and 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.