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Deep - Fried Wontons With Date Filling
(Tsao - Ni - Hun - Tun)
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| What You Need: |
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One recipe wonton wrappers, or 1 pound ready-made egg-roll wrappers, cut into quarters
THE FILLING
4 eight-ounce packages pitted dates
2 cups finely chopped walnuts
3 tablespoons grated fresh orange rind
3 to 5 tablespoons orange juice or cold water (if needed)
3 cups peanut oil or flavorless vegetable oil
Confectioners' sugar
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| How To Cook: |
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TO MAKE THE FILLING:
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1. With a cleaver or sharp knife, chop the pitted dates fine, adding a teaspoon or so of orange juice or water if they are too sticky to cut. Combine the dates, walnuts and grated rind in a small bowl.
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2. Knead the mixture with your fingers until it can be gathered into a ball. If the mixture is dry, moisten it with orange juice or water. Roll a tablespoon of filling between the palms of your hands to form cylinders 1 inch long and about 1/3 inch in diameter.
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TO ASSEMBLE THE WONTONS:
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1. Place a cylinder of filling diagonally across each wrapper, just below the center. With a finger dipped in water, moisten the lower point of the wrapper.
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2. Fold the point over the filling and tuck it underneath. Roll up the resulting tube until all the dough surrounds the filling. Stick a finger into each end of the tube and give it a twist to seal the ends.
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TO COOK:
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1. Pour the oil into a 12-inch wok or deep-fryer and heat the oil until a haze forms above it or it reaches 375°F on a deep-frying thermometer.
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2. Deep-fry the wontons, 8 or 10 at a time, turning them occasionally, for 2 to 3 minutes, or until they are golden brown and crisp. As they are finished cooking, transfer them to paper towels to drain and cool.
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3. Just before serving, sprinkle the wontons with confectioners' sugar.
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