Deep-Fried Wonton Cookies (Teem Gok)
Yield
24 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
prunes
chopped, (or chopped dried apples) |
*
|
| 1 | cup |
apricots
dried |
*
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 1 ½ | cups |
coconut
flaked |
*
|
| 1 | cup |
almonds
chopped |
*
|
| 24 | each |
wonton wrappers
|
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
prunes
chopped, (or chopped dried apples) |
*
|
| 237 | ml |
apricots
dried |
*
|
| 355 | ml |
brown sugar
packed |
*
|
| 355 | ml |
coconut
flaked |
*
|
| 237 | ml |
almonds
chopped |
*
|
| 24 | each |
wonton wrappers
|
*
|
| 1 | x |
vegetable oil
|
*
|
Directions
Mix together prunes, apricots, brown sugar, coconut and almonds.
Place about 2 teaspoons mixture in center of each wonton skin.
Moisten edges with water.
Fold each skin in half to form triangle.
Press edges firmly to seal.
Cover to prevent drying.
Heat oil (1 to 1½ inches) to 360F.
Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side.
Drain.
Cool thoroughly and store in airtight container.
Serve with ice cream or sherbet if desired.
