Somewhere, in a file of ideas for future cooking classes, I have a list titled 100 things to make with wonton skins. (Wouldn't that be a fun class?) If these apple crisp wontons aren't on the list already, they will be. Wonton wrappers, inexpensive and versatile, can hold sweet or savory fillings; heat them in soup, steam them in a bamboo steamer, bake them, or deep fry them quickly in a hot wok. Kathy and I named these "apple crisp" because the little pillows filled with apple and chopped walnuts, granola and raisins, taste exactly like a New England apple crisp just out of the oven. Eat them while they're still warm.
Apple crisp wontons
1 medium apple, peeled and chopped (use a firm apple like Macoun, Cortland or Granny Smith)
1/2 cup granola (your favorite)
2 Tbsp raisins
1 Tbsp agave nectar
1/4 tsp cinnamon
Pinch each of ground cloves and nutmeg
36 wonton skins (1 package)
2-3 cups canola oil
2-3 tsp confectioners sugar
In the bowl of a food processor fitted with a metal blade, combine the chopped apple, granola, raisins, agave nectar, cinnamon, cloves and nutmeg. Pulse 5-6 times, until the mixture resembles very coarse meal. Set aside.
On the counter top, set out a small bowl of water, a pastry brush, and the pile of wonton skins covered loosely with a damp towel.
In the wok, heat the oil over medium heat. Test it by holding a bamboo chopstick upright, touching the bottom of the wok. When tiny bubbles appear on the surface of the oil, the oil is hot.
While the oil is heating, set out 12 wonton skins on the counter top. Working quickly, place 1 teaspoon of filling in the center of 6 of the wontons. With the brush, paint a border of water around the edge, and top each with another wonton. Press gently from the center out to eliminate air bubbles; then, press firmly to seal the edges all around, and set aside. Repeat with remaining wontons.
When the oil is hot, gently and carefully slide 3 wontons into the oil. Stir gently with a slotted spoon or spider (a bamboo-handled strainer) to make sure the wontons don't stick together. Cook, turning once, until both sides are nicely browned, 30-60 seconds per side.
Remove the wontons from the oil with a spider or slotted spoon, and drain briefly on a plate covered with paper towels. Repeat, frying 2-3 wontons at a time, until all are cooked.
When the wontons have cooled slightly, place the powdered sugar in a fine-mesh strainer, and dust the wontons with the sugar by shaking the strainer over the wontons. Serve immediately.
Asparagus wonton wraps with hoisin, wasabi or mustard filling, from The Perfect Pantry
Chocolate-mango-kiwi wontons, from The Perfect Pantry
Wonton noodle soup, from Steamy Kitchen
Churro wontons with salted butter caramel dipping sauce, from La Fuji Mama
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