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East meets South in these crispy Peach Wontons. I’ve been wanting to try wontons for some time but have hesitated thinking they’d be a mess to deal with, but really, they were easy to fold and quick to fry up. And they disappeared even quicker!
Wanna see how these Peach Wontons are made? To begin, make sure you start with ripe peaches. Nothing worse than a dessert gone bad because of unripe fruit.
Peel and slice up the peaches, then toss them all in a large bowl with the flour and brown sugar.
Next, lay out the wonton wrappers. The process will go much more smoothly by having an assembly line set up. Drop some sliced peaches and a tad bit of that yummy peach juice in the center of each wonton wrapper.
With your finger wet the outside edge of the wonton wrapper. The water acts like glue, helping to seal the wonton up. You want to take time to make sure the wonton wrapper is sealed up tight. Any leakage will cause splattering during frying.
After applying the water to the edges, fold one corner over to the other corner and gently press down edges, again to seal up like a pretty present. You can stop there and proceed to the oil, or do an additional fold, whatever tickles your fancy. I’ve seen wontons wrapped in so many different ways. Do whatever you’d like, again, just make sure it’s sealed up thoroughly.
I continued the folding by dabbing the outside corners with more water and folding them up to meet with the middle corner. Yeah, real technical directions, huh?
Now on to the oil. Add canola or vegetable oil, about 1″ deep, in a heavy bottomed pan over medium-high heat to 375°F. Have a paper towel lined pan or plate ready for wontons to rest when you remove them from the oil. The wontons will be fried in batches. Lightly dry any moisture from the wontons with a paper towel before frying, then carefully slide wontons into oil and fry for about 2-3 minutes turning as they fry. Once the wontons reach a lovely golden brown, remove from oil to your paper towel lined pan to wait for their friends.
Sprinkle with powdered sugar.
Let cool ever so slightly and enjoy!
These Peach Wontons would also be wonderful dipped in a caramel, whipped cream or brown sugar bourbon sauce. OR all of the above!
Peach Wontons Recipe
East meets South in these crispy Peach Wontons. I've been wanting to try wontons for some time but have hesitated thinking they'd be a mess to deal with, but really, they were easy to fold and quick to fry up. And they disappeared even quicker!
- 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
- 2 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- Wonton wrappers (1 12 oz. pack should do it.)
- Canola or vegetable oil, enough for about 1" of oil in your pan
- Powdered sugar for sprinkling
- Slice up the peach and toss in a large bowl with flour and brown sugar.
- Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
- Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
- Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you'd like by dabbing the corners with water and folding them up to meet in the middle.
- Heat 1-inch of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375-degrees F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
- Sprinkle with powdered sugar.
- Let cool ever so slightly and enjoy!
Makes about 50-55 wontons.
Loving the looks of those peach wontons you made – I can almost taste them :). Wishing the peaches were ready here in New York.
My hubby’s looking over my shoulder and he said “oh, that looks good!” Probably the best compliment you can get for a blog post. And, I agree… They look fantastic!
These look amazing! I’ve been making lots of peach recipes lately, but I’d never thought to make wontons!
Love these little wontons, such a creative idea! Can’t wait to check out all of the other peach recipes!
What are your thoughts on trying to bake these, instead of frying them?
Ooh yum! I love making dessert wontons – will definitely be trying this one soon =)
Love your pictures! I could seriously browse through them all day. If you don’t mind me asking, what kind of camera do you use?
I have always been afraid of wonton anything. However, these look easy to make and very tasty. Think I will be finding me some peaches and wraps sometime soon this week. Thanks for the recipe!
Mmmm. This looks really intriguing. I’ve never tried making wontons, but you make them look easy.
Like the idea of deep frying these stone fruits in wonton wraps!
What a fun way to use one of my fav fruits! The kiddos would adore these. I will try and talk myself into having the energy to make them very soon! 😉 For tonight however, I think I’ll stick with my idea for “Lazy Peach-Blackberry Pie”. 😉
Gorgeous, like mini peach pies. I can’t wait to try this.
Just wanted to tell you that I am planning to make these as part of a dessert buffet for a big party I am having this weekend. I will be sure to snap a picture and send it to you 🙂
Oh my…these look so good. They look so addicting…I’d be popping them in one after another. 🙂
I made these last night and served them with vanilla ice cream…heaven. They were like little, hot peach pies. Nummm..Thank you!
How creative – just a little bite full to satisfy the sweet tooth!
Brilliant! I have got to make these. Got to, got to, got to. Could you send me some of those peaches?
What a great idea. I always forget about wontons. Especially for sweet things. Yum.
These look so good, but I want to save some fat and bake them instead, however every time I make anything in wonton wrappers and bake them the wonton edges get really dried out and burn slightly. Not good eats. I was wondering if you had any ideas to keep the wonton edges moist during baking? Thanks and great blog!
Hmmmm…not sure about baking them. Maybe brush a little egg white or egg yolk/water combo on them, or perhaps a light coating with cooking spray or high temp oil? It would certainly need to be something that would hold the moisture in and help them crisp up. Not sure if that helps you, but please let me know if you figure something out. It would be nice to enjoy them without the frying involved.
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