Sweet Wonton Pillows
2
People talking
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:
2
People talking
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
- 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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RECIPE MADE WITH LOVE BY
@cookiedog
Contributor
@cookiedog
Contributor
"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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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
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Reply
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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.
