Apple Pie Wontons With Gingered Dip |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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So much for trying to stay away from fried food! Adapted from an idea I saw in the 101 Deep Fryer Recipes cookbook. The fruit dip is from a 1985 back issue of Woman's Day. Makes a fun party dish! Ingredients:
30 premade wonton wrappers (nasoya eggroll wrappers work in a pinch, approx count) |
1 (30 ounce) can apple pie filling |
canola oil, for frying |
confectioners' sugar, for dusting |
1 cup small curd cottage cheese |
1 small banana, cut into pieces |
1/4 teaspoon sugar |
1/4 teaspoon ground ginger |
1 tablespoon milk (see directions) |
Directions:
1. To make the WONTONS, put about 1 rounded Tbsp of pie filling in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap. Moisten one end and pinch the two ends firmly together. Repeat.
2. Lightly fry in canola oil, about 2 minutes on each side, Blot on paper towels, and dust with confectioners sugar or cinnamon-sugar.
3. To make the DIP, put the cottage cheese and banana into a blender and pulse until smooth.
4. If the mixture is rough, smooth it out with the 1 TB milk.
5. Add the sugar and ginger, pulse again.
6. Keep the dip chilled for at least 1 hour before serving. If making the wontons ahead of time, you can keep them warm in the oven for 1 hour at 250°F.
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