Dried Plum and Ginger Wontons

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 cupChopped walnuts
6Taylor Brothers dried plums, coarsely chopped
3 TablespoonsChopped crystallized ginger
1 TablespoonGrated lemon peel
2 teaspoonsButter, softened
24Wonton 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 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.


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