Ginger Date Wontons
By Chef Martin Yan


1/3 cup Nuts chopped
6 Medjool Dates pitted and coarsely chopped
3 tablespoons Chopped Crystallized Ginger
1 tablespoon Lemon Peel grated
2 teaspoons Butter softened
Cooking Oil for deep frying


Combine filling ingredients in a bowl, and mix well.

To make each wonton, place 1 tsp. of filling in the center of a wonton wrapper, keeping remaining wrappers covered to prevent drying.

Brush edges of the wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with the other corner. Press to seal.

To prevent drying, cover filled wontons with a dry towel.

In a wok or a 2-quart saucepan, heat oil for deep frying to 360 degrees.

Deep fry wontons, a few at a time, turning occasionally until golden brown, 2-3 minutes. Remove with a slotted spoon.

These crispy treats are equally tasty served a room temperature, or when still warm with a scoop of vanilla ice cream.

Woks make wonderful deep fryers, heating evenly and allowing for the use of less oil then conventional deep fryers. Keep your wok seasoned and handy, for cooking all kinds of food - not just Asian.

Servings: 4