Recipe// Peach Wontons

9:22 AM

2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
2 tablespoons all-purpose flour
3 tablespoons brown sugar
Canola or vegetable oil, enough for about 1″ of oil in your pan
Powdered sugar for sprinkling

Peel and slice up the peaches, then toss in a large bowl with flour and brown sugar.

Next, lay out the wonton wrappers. Things will go much more smoothly by having an assembly

line set up. Drop some sliced peaches and a tad bit of that yummy peach juice in the center of
each wonton wrapper.

With your finger wet the outside edge of the wonton wrapper. The water acts like glue, helping
to seal the wonton up, and you want to make sure it’s sealed up tight, because any leakage will
cause splattering when frying them up.
After applying the water to the edges, fold one corner over to the other corner and gently press
down edges, again to seal up like a pretty present. You can stop there and proceed to the oil, or
do an additional fold, whatever tickles your fancy. I’ve seen wontons wrapped in so many
different ways. Do whatever you’d like, again, just make sure it’s sealed up thoroughly.
I continued the folding by dabbing the outside corners with more water and folding them up to
meet with the middle corner. Yeah, real technical directions, huh?
Now on to the oil. Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high
heat to 375°F. Have a paper towel lined pan or plate ready for wontons to rest when you
remove them from the oil. You’ll be frying the wontons in batches. Lightly dry any moisture
from the wontons with a paper towel before frying, then carefully slide wontons into oil and fry
for about 2-3 minutes turning as they fry. When they reach a lovely golden brown, remove from
oil to your paper towel lined pan.

Sprinkle with powdered sugar.

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