In China, these wontons are called firecrackers because of their shape. This recipe is my variation on that popular Chinese theme. Instead of the traditional stuffing of dates, I use sultanas or raisins combined with desiccated coconut and walnuts. The result is a sweet, crunchy and delectable dessert. They may be cooked hours in advance but are tastiest when eaten warm. These wontons are quite addictive; try them just with tea.
Combine the filling ingredients together in a large bowl and mix well. Then, using a teaspoon, put a small amount of filling in the corner of each wonton skin. (See drawings below.) Roll it diagonally halfway to the centre, pinch down the sides around the filling, wet the corner with water and fold over to seal well. Gently twist the ends to make an attractive decorative package like a firecracker.
Heat the oil in a deep-fat fryer or large wok until hot. Deep-fry the filled wontons in several batches until they are golden brown, about 3–5 minutes. Remove the cooked wontons with a slotted spoon and drain on kitchen paper. Dust lightly with the icing sugar and serve warm or at room temperature.
© 1995 Ken Hom. All rights reserved.