Sweet and Tangy Cheese Wontons

Anything I've made with goat cheese turns out awesome, and this was no exception. The pepper jelly was sweet enough to balance it out, and deep frying them gave the wontons the perfect amount of crispiness.

This recipe is from Just Say Gourmet.

-20 wonton wrappers
-4 oz goat cheese
-2 Tbsp pepper jelly
-1 garlic clove, minced
-2 Tbsp chopped walnuts
-oil for frying

Mix the goat cheese, pepper jelly, shallot, garlic,and walnuts.
Spoon a small amount into the middle of the wrapper.
Spread a little bit of water around the wonton.
It helped to put the water everywhere on the wonton where there
wasn't filling, not just on the corners.
Fold the corners together first, then fold the other
two corners together to make small pockets.
Deep fry for about 3 minutes until they get crispy.
They don't take long because they are so small.

The goat cheese to pepper ratio was good in this. Make sure you are ready to eat these right away after you make them though, because I tried to eat the leftovers, and the flavor was still good, but a lot of the great taste of this was missing without the crispiness it had when it was fresh out of the deep fryer.


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