Ingredients
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-
2
-
2
-
2
-
2
-
-
24
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24
-
1
-
-
-
-
-
-
Directions
Sweet Wonton Pillows, For the lunar new year a colleague brought me some wonton that her Mother-in-law had made. At first bite I knew I wanted the recipe. She only knew the Chinese name of the wontons so I was not able to find the recipe on line. I was so happy I found this recipe which comes very close. Don’t be afraid of the mint leaf; it gives it a bit of contrast. From Martin Yan., I wonder if this is the recipe you wanted: Sweet Crescents (Teem Gok): 1/2 cup chopped, salted cocktail peanuts; 1/2 cup coconut flakes; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 pkg. wonton wrappers; 1 egg beaten. It looks very similar to yours. It yields 7-8 dozen and will keep 3-4 weeks in an air tight container.
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Steps
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1
Done
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Combine the Brown Sugar, Shredded Coconut, Dry Roasted Peanuts and Sesame Seeds in a Bowl. |
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2
Done
|
Place 1 Teaspoon of Filling in the Center of Each Wonton Wrapper. |
|
3
Done
|
Top With a Mint Leaf. |
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4
Done
|
Brush the Edges of the Wrapper Lightly With the Lightly Beaten Egg. |
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5
Done
|
Fold the Wrapper in Half Diagonally Over the Filling to Form a Triangle. Squeeze Out the Air; Pinch the Edges to Seal. |
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6
Done
|
in a Wok, Heat the Cooking Oil For Deep-Frying to 350 Degrees Fahrenheit. |
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7
Done
|
Add the Triangles, a Few at a Time, and Deep-Fry Until Golden Brown, 1 to 2 Minutes. |
|
8
Done
|
Remove the Triangles and Drain on Paper Towels. |
