Blue cheese, peach, and port wontons

Tiny wontons are tons of fun

Originally appeared in the September 22, 2011 edition of The Southside Times.

This week, I’m plating a treat that’s crispy, bite-sized, and pleasantly addictive.  In addition to providing the crunchy shell for egg rolls, wonton wrappers are the thin dough commonly used to create pot stickers, gyoza, and other Asian-based dumplings.  But really—because of their versatility—the wrappers can be used for a host of culinary inventions.  Read more after the jump:The filling is a simple trio of cheese, fruit, and wine—blue cheese, dried peaches, and a bit of port, respectively.  These components result in a sweet-and-sour combination—a perfect fit for the crispy exterior.  And while preparing the interior is a simple procedure, the technique for frying wontons deserves a little attention.

As with all home-fried products, you have to watch your heat and oil level—meaning, if you crank-up the oil to excess, or use a pot that isn’t deep enough, you’re going to have a few problems on your hand.

Heat your oil early and slowly (about a quarter of your max limit on the range).  Use a candy thermometer and try to level off at 350° F.  And keep that pot on the back burner—it’d be a wanton tragedy to dump that cauldron of hot oil…it’s your kitchen, not a medieval castle.

Blue cheese, peach, and port wontons

Yields about a dozen wontons

  • 2 – 3 ounces crumbled blue cheese
  • ½ cup chopped, dried peaches
  • 1 tablespoon port wine
  • Pinch of kosher salt
  • 1 dozen (or more) wonton wrappers
  • 1 egg, beaten
  • As needed, peanut oil

1.  Pour peanut oil into a narrow, high-sided, thick-bottomed stock pot, until oil comes halfway up sides.  Place on gentle heat, and use a thermometer to maintain 350° F.

2.  Meanwhile, place blue cheese, peaches, wine, and salt in to a food processor; pulse until ingredients are well combined and slightly creamy.  Brush on a bit of beaten egg along the edge of a wonton wrapper, and place a small amount of filling in center.  Starting on one side, fold and crimp edges together, squeezing out excess air as you do (you can fold into any shape, just make sure the filling is safely sealed).  Reserve completed wonton and repeat process until filling is depleted.

3.  Deep fry wontons in batches, turning as you go to create consistent color and crispiness.  Serve with a dipping sauce of choice.

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: