Pear Walnut Wontons

Name: Pear Walnut Wontons
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 25 to 30 wontons
Cuisine: american
Ingredients: 1/4 cup water; 1/4 cup sugar; 1 vanilla bean, scraped; 1 tablespoon orange liqueur; 6 ounces dried pears, roughly chopped; 1.25 ounces walnuts, toasted and finely chopped; 25 to 30 wonton wrappers; Bowl of water, for sealing wontons; 1/2 gallon vegetable or peanut oil, for frying

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Level: Intermediate
Total: 1 hr 50 min

Prep: 35 min
Inactive: 1 hr
Cook: 15 min

Yield: 25 to 30 wontons

Level: Intermediate
Total: 1 hr 50 min

Prep: 35 min
Inactive: 1 hr
Cook: 15 min

Yield: 25 to 30 wontons

Ingredients

1/4 cup water

1/4 cup sugar

1 vanilla bean, scraped

1 tablespoon orange liqueur

6 ounces dried pears, roughly chopped

1.25 ounces walnuts, toasted and finely chopped

25 to 30 wonton wrappers

Bowl of water, for sealing wontons

1/2 gallon vegetable or peanut oil, for frying

Directions

In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur.
Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.
Heat oil in a 6-quart Dutch oven to 360 degrees F.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.