marsha-tbay
Well-known member
Crisp Feta Cheese and Dried Cranberry Won Tons with Jalapeno Pepper Jelly
365 Ways to Cook Vegetarian, Kitty Morse
4 ounces feta cheese
2 tablespoons dried cranberries
2 scallions -- chopped
1/2 teaspoon minced fresh ginger
flour -- for dusting
24 square won ton wrappers (2 1/2")
1 egg white -- lightly beaten
vegetable oil -- for frying
1/2 cup hot pepper jelly
Preheat oven to 200F. In a small bowl, mix together feta cheese, dried cranberries, scallions and ginger. Set filling aside.
Dust a baking sheet with flour. With fingertips, brush edges of won ton wrappers with egg white. Place 1 heaping teaspoon filling in center of each wrapper. Fold over to form triangular shape. Press edges to seal while pushing filling toward center of won ton. Transfer filled won tons onto floured baking sheets.
In a wok or a large frying pan, pour oil to depth of 1 inch. Heat oil until it registers 375F on a thermometer or until a piece of won ton wrapper starts to sizzle. Fry won tons in batches until golden brown, about 1 minute. With a slotted spoon, transfer won tons to paper towels to drain. Keep warm in oven.
In a small saucepan, combine jelly with 2 tablespoons water. Cook over medium heat, stirring, until melted and hot, 1 to 2 minutes. Transfer to a bowl and serve as a dip with hot won tons.
Prep: 20 minutes
Cook: 2 to 3 minutes per batch
NOTES : These crisp little mouthfuls must be served when they are hot. Any uncooked won tons can be frozen for later use. You can substitute any other tangy jelly.
Jamie ckbkcookery
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365 Ways to Cook Vegetarian, Kitty Morse
4 ounces feta cheese
2 tablespoons dried cranberries
2 scallions -- chopped
1/2 teaspoon minced fresh ginger
flour -- for dusting
24 square won ton wrappers (2 1/2")
1 egg white -- lightly beaten
vegetable oil -- for frying
1/2 cup hot pepper jelly
Preheat oven to 200F. In a small bowl, mix together feta cheese, dried cranberries, scallions and ginger. Set filling aside.
Dust a baking sheet with flour. With fingertips, brush edges of won ton wrappers with egg white. Place 1 heaping teaspoon filling in center of each wrapper. Fold over to form triangular shape. Press edges to seal while pushing filling toward center of won ton. Transfer filled won tons onto floured baking sheets.
In a wok or a large frying pan, pour oil to depth of 1 inch. Heat oil until it registers 375F on a thermometer or until a piece of won ton wrapper starts to sizzle. Fry won tons in batches until golden brown, about 1 minute. With a slotted spoon, transfer won tons to paper towels to drain. Keep warm in oven.
In a small saucepan, combine jelly with 2 tablespoons water. Cook over medium heat, stirring, until melted and hot, 1 to 2 minutes. Transfer to a bowl and serve as a dip with hot won tons.
Prep: 20 minutes
Cook: 2 to 3 minutes per batch
NOTES : These crisp little mouthfuls must be served when they are hot. Any uncooked won tons can be frozen for later use. You can substitute any other tangy jelly.
Jamie ckbkcookery
_____