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
in the bowl of a food processor
and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup
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.