Sweet Finger Wontons
Submitted by platinum pool
Crispy deep-fried dessert wontons with three tropical fillings: coconut-lemon, macadamia-ginger, and banana-honey. Hand-rolled dough twisted like candy wrappers and dusted in powdered sugar.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
60 minDessert wontons that look like little wrapped candies and taste like a tropical vacation.
You make the dough from scratch, roll it paper thin, then fill each square with one of three fillings: shredded coconut with coconut syrup and lemon zest, chopped macadamia nuts with crystallized ginger and dark brown sugar, or dried banana slices with honey and a hit of ginger.
Twirl the ends shut like candy wrappers, drop them into hot oil until golden, and finish with a generous dusting of confectioners’ sugar.
They’re crunchy, sweet, and completely irresistible passed around at a party.
Chef Tips
- Roll the dough as thin as you possibly can. Paper-thin wrappers fry up light and shatteringly crisp
- Seal the edges tightly by pinching and twisting. Any gaps will let oil seep in and make them greasy
- Fry in small batches so the oil temperature stays consistent and each wonton crisps evenly
- Dust with powdered sugar while still warm so it sticks to the surface
Ingredients
Directions
Combine flour, egg and salt in bowl.
Add enough water to make a stiff dough.
Turn out onto lightly floured board and knead well for 10 minutes.
Cover and let rest for 10 minutes while filling is being prepared.
Mix fillings.
Roll dough out paper thin or pass through pasta machine.
Cut 3 inch squares.
Place 1 tablespoon filling in center, roll up tightly and twirl ends like candy wrappers.
Deep fry wontons, a few at a time, at 375℉ (190℃) for 5 minutes until golden.
Sprinkle with confectioners’ sugar.
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