Fried wontons with orange-ginger filling
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This unique Asian-inspired dessert is sure to please everyone. Crispy golden wonton shells are filled with a delicate cream cheese filling with orange confit, ginger, and a wonderful hint of cinnamon. The combination of ginger and orange is the real highlight of this dessert. The filling is spooned onto wonton dough pieces, which are then sealed and fried in oil until crispy. Serve slightly cooled and dusted with powdered sugar. Enjoy on their own, with tea, or at the end of dinner, garnished with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 pieces of wonton dough
- 1 teaspoon orange confiture
- 1 teaspoon grated fresh ginger
- 55 g cream cheese, softened
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- Vegetable oil, for deep-frying
- Powdered sugar for sprinkling
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Recipes with similar ingredients: wonton dough, Orange jam, confiture, ginger root, cream cheese, powdered sugar, cinnamon
Cooking the dish according to the recipe:
- In a medium, heavy-bottomed, straight-sided frying pan, add enough oil to reach at least 2.5 cm up the sides. Heat over medium-high heat.
- In a small bowl, combine the orange marmalade, ginger, cream cheese, cinnamon, and salt. Spoon 1 heaping teaspoon of filling onto each wonton and brush the edges of the dough with a little water. Fold in half diagonally and pinch the edges of the dough to form triangles. Assemble all the wontons before frying.
- Working in batches, fry the wontons, 3-4 at a time, until golden brown, 3-4 minutes, turning once. Transfer the wontons to paper towels to drain any excess oil. Let cool for a few minutes, as the filling will be very hot. Dust lightly with powdered sugar and serve.
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