Spiced Apple Wontons
Filler:
2 baking apples (Rome)
1/8 cup raisins
1/8 cup brown sugar, packed
1 tsp. chinese five spice (Durkee makes this)
Wonton wrapper ingredients:
2 1/2 cups sifted flour
1/2 teaspoon salt
3 tablespoons cold water
3 eggs
small amount of flour for working dough
vegetable oil
confectioners sugar
Peel and core apples, then
dice into fine peices. Mix apples, raisins, brown sugar and spice in a
microwave safe bowl with a cover (I used my Tupperware stacker cooker).
Cook on high for 5 minutes, stir, then cook for 5 minutes more, or until
apples have gone tender and juicy.
Set aside to cool.
Next, make wonton dough.
Mix the eggs, salt and water in a bowl. Blend in flour. Seperate dough
into 4 pieces (will be sticky).
I used a poly cutting board
as my rolling surface, because I could turn it easily.
Coat the board with flour (you may have to coat it again if the dough starts to stick to the board). You'll also need a sheet of wax paper about as long as the board.
Lay out one section of dough on the board. Flatten it out a bit with your hands, into a approx. rectangular shape. Now sprinkle it with flour, place the wax paper over it, and roll out dough 2-3 passes. Gently lift wax paper, sprinkle with more flour, cover & roll. Repeat until you have the dough as thin as possible. Normal wontons recommend paper thin, but as this is a pastry dessert, yours can be a bit thicker.
Cut the sheet of dough into 6 pieces. Place apple filler in the center, about 1 teaspoon. Carefully fold dough over into triangle. Gently flatten the open edges together with your fingers. Fold the broad end of the triangle about 1/2 inch towards the pointed end. Then take the two long points and fold them together over the center, using a little water on your fingers to seal the points together.
Heat oil in a pan, enough
to competely cover the wontons.
Cook in oil until golden,
turning occasionally to keep the cooking even as the wontons will float
in the oil. Don't over cook!
Remove wontons from oil onto paper towel. Let cool a moment, then sprinkle both sides with confectioners sugar, and set aside on a plate to cool completely. Very nice served with icecream or whipped cream.
Makes 24 wonton pastries. Best if eaten within 2 days, but you can also freeze them for another time, then bake them about 5-10 minutes in the oven at about 300 degrees.
This recipe was born while
I tried to think of something to prepare for the Girl Scouts International
night. Bethany's troop had China. I wanted to make something in the
way of fingerfood, and I was leaning heavily towards some kind of dessert,
when I found the recipe for how to make the wonton dough. The Spicy
Apple Wontons were a bit hit!
ALL RECIPES IN MO'S KITCHEN ARE COPYRIGHT 1998-2008 ~ Mo's Kichen*©.
You may print them for personal use (enjoy!), but they may not be reproduced for any publication without the express permission of the author.