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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.
I put these in boiling water and boiled for about 6 minutes. I drained them then poured over melted butter and maple syrup. They were yummy. They can also be made with cherries or blueberries.
Hi, Can you bake them in the oven. I can’t have fried dessert. They look good and easy to make.
Any tips for storing? I don’t want them to get soggy.