Serves: 4 | Total Time: 45 Minutes (plus freezing time)
Lately, I have been coming up with more wonton recipe ideas. I just love how easy wontons are to work with, and they can be frozen for make ahead meals, too.
This wonton recipe is a little sweet, somewhat salty, and a bit nutty. The flavors in the reduction (served as the dipping sauce) compliment the flavors of the wontons - so don't omit it! Wonton appetizers need good dipping sauces to go with them.
These wonton appetizers are freezable (most wonton filling ideas are), so when the unexpected cocktail party pops up and you find out that you will be hosting, pulling these out of the freezer and frying them is a cinch.
Or, simply enjoy them on that busy weeknight when you don't have time to cook - but you want something a little more gourmet than pizza.
Hey, you deserve it!
Total Time: 45 Minutes (plus freezing time)
(Prep:30 Minutes / Cook: 15 Minutes / Freeze: - 8 Hours, or overnight)
For the wontons:
- 4 ounces goat cheese
- 1/4 cup whole milk ricotta
- 2 ounces prosciutto, chopped fine
- 1/2 cup dried figs, chopped
- 1/4 cup toasted walnuts, chopped
- 1/2 teaspoon dried minced onion
- salt and pepper to taste
- 24 wonton wrappers
- water, for sealing the wontons
- fresh parsley, for garnish
For the reduction:
- 1 tablespoon butter
- 1/2 shallot, chopped (about 2 tablespoons)
- 1/2 cup pomegranate juice
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon beef bullion granules
- salt and pepper to taste
1. Place the goat cheese, ricotta, prosciutto, figs, walnuts, minced onion, salt and pepper in a medium bowl. Mix vigorously with a wooden spoon until well combined and smooth. The mixture will be somewhat thick, like cookie dough. Set aside.
2. Fill a cup with water.
3. Place the wonton wrappers on a clean, flat surface eight at a time. Use a small spoon to add a dollop of the fig filling to each wonton wrapper, about 1 to 1 1/2 teaspoon each. Drop it right in the center of the wonton wrapper. (Cover unused wontons with a damp paper towel or wash cloth to keep them from drying out.)
4. Dip a small basting brush into the water. Quickly dampen the outer edges of each wonton square. One wonton at a time, begin making the pouches by bring up two opposite corners of a wonton square until they touch, press together.
Now bring the remaining two corners up so that they fit into where the first two corners come together and press to close. Pinch the open edges of the wonton together to seal in the filling. Place the wonton on a baking sheet lined with parchment paper. Repeat with the remaining wontons. You should have about 24 wontons. Seal up any unused wonton wrappers in plastic and refrigerate for another time.
5. Place the sheet pan with the wontons on it in the freezer, try to keep it flat. Allow the wontons to freeze for at least 8 hours or overnight. Carefully place frozen wontons into a large ziplock bag and store for future use. When storing, be sure to place them on the top. Don't put anything on top of the bag or the wontons may become crushed.
6. When ready to prepare the wontons, fill a medium pot 2 inches deep with grape-seed oil and heat over medium until the oil reaches 350 degrees F. While the oil heats up, melt the 1 tablespoon butter in a small separate saucepan over medium until melted and foaming. Add the shallots to the butter and sauté until they are translucent and slightly browned, about 2 minutes.
7. While the shallots are cooking and the oil is heating up, whisk together the pomegranate juice, balsamic vinegar, honey, beef bullion granules, salt and pepper in a separate bowl. Once the shallots are ready, add the pomegranate juice mixture to the saucepan with the shallots and heat until boiling, then reduce the heat to medium low and allow to simmer for 12-15 minutes, or until reduced by more than half, stirring occasionally. The reduction should resemble a syrup when done.
8. While the reduction cooks down, add the frozen wontons to the hot oil. Only add enough so that they fit comfortably and are able to float freely around. You don't want to crowd them or they won't fry evenly. Allow them to fry for about 2 minutes or until golden brown and crispy. Use a slotted spoon to transfer the wontons to a cooling rack lined with paper towels. Repeat until all wontons are fried.
9. Serve the wontons on 4 appetizer plates. Evenly spoon the reduction into 4 small sauce dishes and place them on the plates with the wontons for dipping. Garnish with chopped, fresh parsley leaves.