Summary

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

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Instructions

1. 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.
2. Debark the goat cheese, finely chop the basil, mix both and season with salt, pepper and sumac.
3. 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!
4. Drain on paper towels.
5. Place 3 wontons on each plate, surround with a little kumquat butter and serve.