by Sarah Steimer
- 1/2 Granny Smith apple or another tart apple, cut into 1-inch-by-1/2-inch cubes
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- 15 wonton wrappers
- vegetable oil
Toss the apple cubes in the cinnamon and brown sugar. Working one at a time, wet the edges of the wontons and place one apple cube in each. Seal the wrapper tightly. I folded my square wontons in half and then just wrapped the “wings” around the apple a bit more.
Add enough vegetable oil (or canola oil or another frying oil) to fill the pan about 1/2-inch deep. Heat the oil, checking it by flicking water at the oil. If the water pops in the oil, it should be hot enough.
Place only as many wontons in the pan as can sit comfortably. Flip after about 10-15 seconds with either a slotted spoon or tongs. When both sides have turned golden brown, transfer the wontons to a paper towel to drain.
For the salted caramel sauce:
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup sour cream
- 1 teaspoon kosher or sea salt
Heat the sugar in a small saucepan over medium-low heat until the sugar melts, whisking constantly. Once the sugar has liquefied and begins to boil, stop whisking and add the butter. Whisk until the butter has melted then remove from heat. Add the sour cream and salt, mixing until smooth.
Let the sauce cool before transferring it to a container. The sauce can be refrigerated for up to two weeks and heated before use.
Makes 15 wontons and about 3/4 cup of caramel sauce.
Sauce recipe adapted from: The Chew
* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.