Sweet (& Easy!) Wontons

Okay, so you buy wontons for a dinner recipe, and you use 6 out of the 950 that come in the package. Wondering what to do with the other 944? The same thing you do with any other leftover… freeze them until you can figure out how to turn them into a dessert.

Wontons come in little squares or rectangles, and for this particular recipe I used the squares. The idea is to put a little bit of something yummy in the middle of the wonton, and fold the edges together (using egg white to seal- again, totally easy and foolproof) to make a cute little triangle. The most challenging part of this dessert (other than getting over the fact that they are fried in a little puddle of oil- yes, I know, I’m sorry about that) is the decision of what to stuff them with. The burden of choice in a baker’s pantry is a serious problem. A few ideas to get you going…

* Chocolate chips with a slice of banana
* Peanut butter with banana
* Chopped up chocolate bar of your choice (I used Ferrero Rocher this time around because The Husband made the grave mistake of leaving a few behind)
* Toasted chopped pecans with cinnamon chips (pictured here)
* Chopped apple with cinnamon and a dab of butter
* Graham cracker crumbs with a few blueberries and sugar
* Toasted sliced or slivered almonds with caramel sauce
* Cream cheese, sugar and raspberries
* I can’t stop, seriously…
* Chopped cookies (any kind will do)
* Help…
* Toasted chopped walnuts with honey
* Stopping now.

So- get ye some wontons (for dinner- really), then get carried away in the sweets department. Easy does it.

12 wonton squares

1 cup of filling of your choice (see above for ideas…)

1 egg white

1/2 cup canola, vegetable or safflower oil

1/4 cup cinnamon sugar for dusting- made with 3 tablespoons sugar and 1 tablespoon cinnamon (optional- if it matches your filling choice)
1. Place a scant teaspoon of filling into center of wonton, and brush edges with egg white. Fold edges over to create a triangle and press with your fingers to seal completely. Place uncooked wontons under a damp towel prior to frying to prevent them from drying out.
2. Heat a large pan with oil on medium-high heat, and place 6 wontons in oil at a time (to test if oil is hot enough, dip a corner of a wonton into the oil to see if it starts bubbling. If it does, you’re ready to fry!). Fry for 2 minutes per side (or until just golden brown), then remove with tongs and place on a paper towel-lined cooling rack. Sprinkle cinnamon sugar on wontons while they are still wet from oil (if using).
3. Eat while still warm, if possible!
Tips:
- Don’t get greedy with the ingreedients (spelled like that on purpose). Stuffing too much into each wonton will only serve to piss you off, because they won’t seal well. Trust me, I have learned this mistake.
- Frying woes. I don’t like to fry things. I think the smell in the house afterwards is gross, and well, frying things is just gross to begin with. But it’s necessary sometimes. You might want to put a splatter guard over your pan to prevent… splatters. (As for the type of oil, I use canola and safflower because of recent health claims, but whatever.)
- Healthier options! I am pleased to say that you can bake these puppies instead of frying, without having them end up tasting totally horrible. The caveat is that you’ll want to brush them with a bit of melted butter, and place them in a 425° oven for about 5 minutes per side (or until golden brown). Use your convection setting if you have one.
- Want an even easier recipe? I have done this a few times, and it’s crazy-easy. Brush the wontons with melted butter on both sides, then sprinkle both sides with cinnamon sugar. Place on a parchment-lined baking sheet, and bake at 425° for 5 minutes (or until golden brown). Drizzle with honey and serve while still warm…
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May 23rd, 2012 | More Sweets Please | No Comments | Tags: Unidentifiable!