Sweet Wonton Pillows

For the lunar new year a colleague brought me some wonton that her Mother-in-law had made. At first bite I knew I wanted the recipe. She only knew the Chinese name of the wontons so I was not able to find the recipe on line. I was so happy I found this recipe which comes very close. Don't be afraid of the mint leaf; it gives it a bit of contrast. From Martin Yan.

• Ready In: 50 mins
• Yields: 24 dumplings

Ingredients

• Filling

• 2  tablespoons  packed brown sugar
• 2  tablespoons unsweetened dried shredded coconut
• 2  tablespoons  chopped unsalted dry roasted peanuts
• 2  tablespoons sesame seeds

• Wonton

• 24  wonton wrappers
• 24  mint leaves
• 1  egg, lightly beaten
•  cooking oil (for deep frying)

Directions

1. Combine the brown sugar, shredded coconut, dry roasted peanuts and sesame seeds in a bowl.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. Top with a mint leaf.
4. Brush the edges of the wrapper lightly with the lightly beaten egg.
5. Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal.
6. In a wok, heat the cooking oil for deep-frying to 350 degrees Fahrenheit.
7. Add the triangles, a few at a time, and deep-fry until golden brown, 1 to 2 minutes.
8. Remove the triangles and drain on paper towels.