Easy Asian Appetizers- Chef Chu’s Goat Cheese Wontons
Glenn Chu is one of my favorite chefs of all time. While he was at Indigo Hawaii, he shared this Goat Cheese Wontons for my easy Asian appetizers collection. Chef Chu is famous for many of his Asian and Fusion recipes but his appetizers at Indigo were such a huge hit that fans flew in just to eat there and these Wontons show exactly why. Perfectly crispy on the outside (not greasy) with a soft, melty inside, the tartness of the Goat cheese cuts through the fried food factor.
Makes 30 Wontons
1/2 cup (4 ounces) goat cheese, room temperature
1 tablespoon chopped sun-dried tomatoes, packed in oil
1 tablespoon diced green bell pepper
1 tablespoon diced red bell pepper
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
30 (3 1/4-inch square) wonton wrappers
1 egg, beaten
Vegetable oil, for deep-frying
In a small bowl combine the goat cheese, tomatoes, bell peppers, chives, salt, and pepper; mix well.
Place a wonton wrapper on a flat work surface with one of the points facing toward you. Place 1 teaspoon of filling in the center of the wrapper. Using your finger, moisten the outside edge of the wrapper with the beaten egg. Take the point nearest you and fold it up and over the filling, pushing out the air, to form a triangle; seal edge tightly. Bring the 2 side points up over the encased filling, overlap them and seal with egg. Repeat with remaining wrappers and filling.
In a wok, large, heavy, flameproof casserole or deep-fryer, heat 4 inches of oil over medium-high heat to 365°. Fry the wontons in batches without crowding, turning occasionally, until crisp and golden, about 2 minutes. Using a wire mesh skimmer, transfer the wontons to a plate lined with paper towels. Drain completely.
Serve immediately with your favorite dipping sauce.