Date and Sesame Wontons
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 170 cookbooks
This recipe has been viewed 29815 times
These sweet wontons originate from the Cantonese region, and traditionally stuffed with walnuts and dates. In this recipe, dates are mixed with butter, brown sugar and toasted sesame seeds. You could add in chopped walnuts too. These are stuffed into wonton wrappers scrunched into money bags and fried in hot oil. Coat them in powdered sugar and eat them hot. And while serving it after a Chinese meal, serve a few of them alongside a scoop of vanilla ice-cream. It tastes delicious!
For the stuffing- Toast the sesame seeds on a slow flame for 2 to 3 minutes or till they turn light brown in colour. Keep aside to cool.
- Blend the sesame seeds in a mixer to a coarse mixture.
- Combine the sesame seed mixture, dates, brown sugar and butter in a deep bowl and mix well. Keep aside.
How to proceed- Place a wonton wrapper on a flat, dry surface and place 1 tsp of the stuffing in the centre.
- Bring the sides in the centre, twist and seal like a money bag.
- Repeat steps 1 and 2 to make 19 more wontons.
- Heat the oil in a non-stick kadhai and deep-fry the wontons, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
- Allow them to cool slightly and sprinkle powdered sugar evenly on top of the wontons.
- Serve immediately with vanilla ice-cream.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per wonton
| Energy | 70 cal |
| Protein | 0.8 g |
| Carbohydrates | 7.4 g |
| Fiber | 0.5 g |
| Fat | 4 g |
| Cholesterol | 1.5 mg |
| Sodium | 5.5 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe