Here’s part two of this month’s Daring Cooks’ Challenge. I’m a day late in posting this but it’s better than never. The original recipe that Jaden wanted us to try was with chocolate fillling but we were given free rein on the filling and shape of the wantons, did I mention there’s a contest?
Here’s how the contest will work:
A winner will be picked based on photos submitted for 1) Best-looking Pho; 2) Best Creative Wonton Dessert; and 3) 1 random entry chosen by random.org
I am really hoping I’d win ( or I have to beg Jaden for a free copy (joke) LOL )if not based on the first two, I think I still have a chance with number 3, hope lady luck’s on my side 😉
Okay, for my dessert wontons, I decided to make it into mini batons or cigarelles for easy dipping into the chocolate sauce. I filled mine with squash, I have some leftover, not enough to make it into a veggie dish but just right for a sweet filling. My inspiration for this came from pumpkin pie filling and yema. It was super delicious, we all liked it especially the kids.
A note on eating this: You get a wonton, deep it in the sauce, bite it big, cutting it in half, then dip the other end next and pop it in your mouth, it’s sanitary that way but if it’s just you and your honey sharing, I guess it’s okay to bite and dip and repeat as many times as you like 🙂
Here’s how it’s made:
I peeled the squash, it was about a little over 6 ounces in weight, cut it into chunks, boiled it and pureed; then I did this (recipe at the end):
fill each wanton with little filling (about a teaspoon) and roll it tightly beginning from the edge nearest you and seal it with eggwash
deep fry in hot oil just until golden brown in color, careful not to crowd your pan or it’ll bring the temp of the oil down which will result in soggy wontons
roll it in cinnamon sugar and arrange on a serving plate. (These look like mini lumpia)
Serve at once, it’ll lose in crunch when completely cooled, not that great anymore
this is how it looks on the inside
RECIPE FOR MY DESSERT WONTON with SQUASH FILLING & CHOCOLATE DIPPING SAUCE
squash, about 6 ounces, peeled, cut into chunks, boiled and pureed- yields about 2/3 cup of puree
1/2 cup evaporated milk
1/2 cup condensed milk
1 egg yolk, reserve the white for egg wash
dash or two of cinnamon, nutmeg and allspice and salt
To make the Filling:
Combine all the ingredients in a pan and cook until it forms a soft dough. Cool completely before using.
Chocolate Dipping Sauce:
1/3 cup milk
1 ounce of chocolate, finely chopped
a dash of salt
Combine all ingredients in a double boiler or a heavy bottom pan and cook over medium low heat until chocolate is just melting. Turn off heat and continue mixing until the chocolate has completely melted and the mixture is smooth and glossy.
Cinnamon Sugar: combine about a quarter of a cup of white sugar and 1/4-1/2 teaspoon of cinnamon
Fill and roll the wontons, deep-fry in hot oil, drain and roll in cinnamon-sugar (optional). Serve on a platter with the chocolate dipping sauce.
RECIPE FOR CHOCOLATE WONTONS
courtesy of Jaden of Smitten Kitchen
• Small bowl
• Pastry brush
• Plastic wrap and/or damp paper towels
• Wok or medium-sized pot
• Frying thermometer (if you don’t have a thermometer, you can test the oil temperature by dropping in a cube of bread … if it browns quickly, the oil is ready)
Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons)
Servings: Makes 12 wontons.
1 large egg
1 tbsp. water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate (use any type of chocolate you like)
High-heat oil for frying (i.e., vegetable oil, corn oil)
Confectioners’ sugar (icing sugar) for sprinkling
In a small bowl, whisk together the egg and water to make an egg wash.
On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond.
Place 1 piece of chocolate near the top end of the wrapper.
Brush a very thin layer of the egg wash on the edges of the wrapper.
Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.
Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.
Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons.
Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.
♥ Thanks for reading and Have a nice day! ♥ 🙂