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Sweet Wonton Pillows

Sweet Wonton Pillows created by cookiedog

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:
50mins
Yields:
Units:

ingredients

directions

  • Combine the brown sugar, shredded coconut, dry roasted peanuts and sesame seeds in a bowl.
  • Place 1 teaspoon of filling in the center of each wonton wrapper.
  • Top with a mint leaf.
  • Brush the edges of the wrapper lightly with the lightly beaten egg.
  • Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal.
  • In a wok, heat the cooking oil for deep-frying to 350 degrees Fahrenheit.
  • Add the triangles, a few at a time, and deep-fry until golden brown, 1 to 2 minutes.
  • Remove the triangles and drain on paper towels.
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@cookiedog
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@cookiedog
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"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."
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  1. karren_freedman
    I wonder if this is the recipe you wanted: Sweet Crescents (Teem Gok): 1/2 cup chopped, salted cocktail peanuts; 1/2 cup coconut flakes; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 pkg. wonton wrappers; 1 egg beaten. It looks very similar to yours. It yields 7-8 dozen and will keep 3-4 weeks in an air tight container.
    Reply
  2. cookiedog
    Sweet Wonton Pillows Created by cookiedog
    Reply
  3. cookiedog
    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.
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