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November 1, 2011

Recipe for apple crisp wontons

Apple-crisp-wontons

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

Apple crisp wontons

From the pantry, you'll need: raisins, agave nectar, cinnamon, cloves, nutmeg, wonton skins, canola oil, confectioners sugar.

Makes 18.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Asparagus wonton wraps with hoisin, wasabi or mustard filling
Chocolate-mango-kiwi wontons
Curried chicken wontons
Chocolate-banana ravioli
Shrimp potstickers
Vegetable dumplings

Other recipes that use these pantry ingredients:
Wonton noodle soup, from Steamy Kitchen
Animal crackers, from 101 Cookbooks
Smoked salmon and potato wonton pierogies, from Cookin' Canuck
Fried shrimp wontons, from Use Real Butter
Churro wontons with salted butter caramel dipping sauce, from La Fuji Mama

Comments

I adore fried apple pies and these sound like a fantastic alternative!

The blog looks great! And I just made good use of your new social buttons. I think apple crisp wontons is a brilliant idea!

Pam, I'm a sucker for any type of cooked apple. These wontons are really so much fun.

Kalyn, thank you! (As you know, you always hold your breath when you make changes on the blog, until you know everything is working.) I'm absolutely serious about my 100 wonton uses class; one of these days, I will do it.

Believe it or not, I have wonton wrappers on my shopping list for today! Really! Planning to prepare a savory appetizer but now I'll also make these. What a great idea...thanks much!

Cheryl, perfect timing! I try to keep wonton wrappers on hand at all times, though often, if I open a package and don't use them all right away, the leftovers get dried out. When that happens, I use them as soup noodles. Good, but not as good as apple crisp wontons!

Ah...I could eat a rather large bowl of these delightful things. Your site's looking great, Lydia! Nice job on the tweaks :)

Oh yum...fried apple pies! What a great treat.

Kelly, I *did* eat rather more than my share when Kathy and I made these!

Kathy, great fun for kids, too.

What a perfectly delicious idea!!!

Great idea! I can't wait to try these!

These sound delicious! And they LOOK just as delicious!

I would definitely sign up for that cooking class. What a treat these are, Lydia!

EB, Maria, Curt: Try these, please! So easy to make, and a nice change-up from apple pie.

Cookin' Canuck, I've been thinking about that class for years. Maybe it's time to pull it together. My list is pretty long, but I'm not at 100 yet.

I've always wanted to try using wonton wrappers in different ways, sign me up for that class!

Those wontons look and sound wonderful! Congrats on the blog facelift, it looks great.

Sylvie, I really should get that class organized, shouldn't I? I have another wonton recipe coming next week.

Andrea, thank you. I'll bet your boys would love these wontons.

These look fantastic! I love warm Fall apple recipes. Can't wait to try this one!

Growing up in RI, you know I ate a ton of apple-y treats every fall, but I've never had the fun of eating an apple wonton. So inspired, Lydia!

Tesa, I'm with you. Fall and warm apples always go together. I don't love most cooked fruit, but I love cooked apples (and pears, too).

Susan, here in Apple Valley, the part of Smithfield and Glocester that's near me, it's all apples, everywhere, right now. The orchards always seem to have apple pie, too.

Oh, these little lovelies sound wonderful. I am new to your blog and would love if you would visit my blog too.

Catherine, welcome!

Raisins and cinnamon without soy sauce? lol

This is certainly a great example of global cuisine. The ethnic boundaries of the culinary world have crumbled!

Lara, it's fun to mix things up, isn't it? If you think of wontons as "dough" and not as "Chinese dough", it opens up a world of possibility. It took me years to realize that.

Dessert wontons - such a fantastic idea! I will definitely make these.

oh boy!! What a DELICIOUS idea and reason #101 why I don't allow any frying in my house - waaaay to tempting and I have no restraint!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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