Title: Teem Gok (Deep-Fried Wonton Cookies)
Categories: Cookie Chinese
Yield: 24 Servings
| 1 1/2 | c | Chopped prunes (or chopped dried apples) |
| 1 | c | Chopped dried apricots |
| 1 1/2 | c | Brown sugar, packed |
| 1 1/2 | c | Flaked coconut |
| 1 | c | Chopped almonds |
| 24 | | Wonton skins |
| | | Oil |
Mix together prunes, apricots, brown sugar, coconut and almonds. Place
about 2 teaspoons mixture in center of each wonton skin. Moisten edges with
water. Fold each skin in half to form triangle. Press edges firmly to seal.
Cover to prevent drying. Heat oil (1 to 1 1/2 inches) to 360F. Fry 3 to 4
wontons at a time, turning occasionally, until golden brown, about 1 minute
on each side. Drain. Cool thoroughly and store in airtight container. Serve
with ice cream or sherbet if desired.