Martin Yan - Ginger Date Wontons

GINGER DATE WONTONS

Since versatile wonton wrappers have a neutral flavor they go perfectly with sweet ingredients, too. I like to serve them warm with a scoop of vanilla ice cream, but they're equally delicious enjoyed at room temperature.

Makes: 24 wontons

Ingredients:

Filling:
1/3 cup chopped walnuts or almonds
8 Medjool dates, pitted and coarsely chopped
4 tablespoons chopped crystallized ginger
1 tablespoon grated lemon peel
2 teaspoons butter, softened

24 wonton wrappers
Cooking oil for deep-frying

Getting Ready:

Combine filling ingredients in a bowl; mix well.
Make each wonton: Place 1 teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with the other corner; press to seal. Cover filled wontons with a clean dry towel.

Cooking:

In a wok, heat oil for deep-frying to 350°F. Deep-fry wontons, a few at a time, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature.