Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Wonton Ways
Print
Total:
1 hr 50 min
Prep:
35 min
Inactive:
1 hr
Cook:
15 min
Yield:
25 to 30 wontons
Level:
Intermediate

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.

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