Goat Cheese Wonton with Kumquat Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 kumquat (s)
- 3 tablespoon butter
- Salt and pepper, whiter
- some sugar, brown
- 2 tablespoon orange juice
- 4 tablespoon goat cream cheese
- 1 handful basil
- 1 teaspoon sumac
- 6 sheets WanTan, TK
- 1 egg white
- oil
Print Recipe
Pin Recipe Instructions
- Cut the kumquats into slices and stir in the butter, season with salt and brown sugar, add the orange juice before serving and heat briefly once.
- Debark the goat cheese, finely chop the basil, mix both and season with salt, pepper and sumac.
- Let the wonton leaves thaw a little and carefully remove them one by one. Put half a teaspoon of cheese on half of each sheet, coat the edges well with slightly beaten egg white, fold up and press down firmly. Deep-fry in medium-hot oil, do not forget to turn, careful, deep-frying only takes about 5-10 seconds!
- Drain on paper towels.
- Place 3 wontons on each plate, surround with a little kumquat butter and serve.
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