I’m showing Muffin’s plate because his plating is more picturesque. This is the chicken peanut sauce stir fry (see stir fry veg picture for the recipe location) with the sort-of Melissa D’Arabian Ten Dollar Dinners Ginger-Orange Wontons. I say sort of because I don’t have any fresh ginger. I was going to use chopped crystallized ginger, but I couldn’t find it (It really has been one of those days).
So, basically, my version of the recipe is as follows:
Creamy Orange Wontons
16 wonton skins
3 oz. cream cheese, room temperature (which didn’t quite happen this way, but the next time I make them I will have it be room temperature)
2 T orange marmalade
water, for sealing the wontons
enough vegetable oil to come 3/4 inch up the side of a heavy skillet
Blend the cream cheese and marmalade together using a fork. (It’s kinda soupy.) Add more cream cheese if you want it thicker. Per wonton: place a wonton on a small plate in front of you “diamond shaped,” points up and down left and right (rather than a square). Spoon one rounded teaspoon onto the center of the wonton. Paint the top edges of the wonton with water using your finger. If Muffin had been more interested in the project, this is the part I would have had him do. Slide the bottom up to meet the top, being sure to seal it completely and making sure that no filling is slipping out. As you can tell from the picture, some filling leaked out…a lot. Repeat, placing the filled triangles on a plate, until you run out of filling. Mine made 16. Melissa D’Arabian’s recipe (with a bit less cream cheese and marmalade) made 12. She said it makes 4 3-wonton servings.
Heat the oil in a heavy skillet over medium-high heat. Place 3-4 wontons in the oil at a time. When you see the desired shade of golden brown peeking out at the edges, carefully flip over. There is a lot of oil spatter in this recipe. Next time, I will fry with hot mitts on. This is not a part that Muffin can help me with.
When the other side is the desired brownness, exit the wontons to a paper-towel-lined plate, being careful not to place them on top of each other and allowing them to drain of oil. Serve warm.
Note: I mentioned that Melissa D’Arabian said that the serving size is three wontons.
Muffin ate five! This recipe is definitely Muffin Approved.
For a printable version of the recipe, please check out my recipe page.