Deep-Fried Wonton Cookies (Teem Gok)

Teem gok are crispy fried wonton triangles stuffed with a sweet filling of chopped prunes, dried apricots, flaked coconut, almonds, and brown sugar. They’re a traditional Chinese New Year treat, but honestly, they’re good any time you want a crunchy, fruity dessert that’s completely different from a standard cookie.

The filling comes together fast. Just chop and mix the dried fruits with the coconut, nuts, and brown sugar. Spoon a couple teaspoons onto each wonton skin, fold into a triangle, seal the edges with water, and fry in batches until golden. About a minute per side is all they need.

They stay crispy for days stored in an airtight container, which makes them great for gift boxes or cookie trays.

Pro Tips

• Seal the wonton edges tightly and press out air pockets. Loose seals pop open in the hot oil and the filling leaks out.
• Keep assembled wontons covered with a damp towel while you work. The skins dry out fast and crack if exposed to air.
• Fry only 3 to 4 at a time so the oil temperature stays steady. Crowding the pan drops the heat and makes them greasy.
• Let them drain on a wire rack, not paper towels. The rack keeps the bottoms crispy.

Variations

• Use chopped dried apples instead of prunes for a milder, sweeter filling.
• Add a pinch of five-spice powder to the filling for a more traditional Chinese flavor.
• Serve warm alongside a scoop of green tea ice cream or sherbet for dessert.