Do you have hungry people that wander around the house on Thanksgiving, mumbling about their grumbling bellies? That hover in your kitchen asking for tastes and times? Serve up a plate of fried stuffing goodness and give yourself a break. Or, if your guests prefer to starve all day in wait of the main event, make these on Friday with some of your leftovers. They really couldn’t be easier. All you need are packaged wonton wrappers, an egg, prepared stuffing, and oil for frying.
Lay your wrappers out on a flat surface. Place 1 teaspoon of stuffing in the center of each one. Brush egg white around the edges, fold, and press to seal. You can either stop there, or fold your two corners together, sealing them with egg white as well.
If you happen to have pie filling sitting around, and if you have leftover wonton wrappers, consider making dessert. I filled some wrappers with blueberry, some with cherry. I made pumpkin pie wontons, too. My personal favorite, though, was a dollop of apple butter.
Test to see if your oil is hot enough by dropping in a bit of wonton dough. It should sizzle and float to the surface. Gently place your wontons into your pan. I got about 6 in at a time. Don’t overcrowd the pan. After 10-15 seconds they should get golden brown on the bottom. Turn them over and brown the other side as well. Remove to paper towel to drain.
While your oil is hot, see what else you can throw in. My husband mixed up a quick batch of Bisquick biscuit dough, which we fried chunks of. Please know that we do not eat like this every day. I hate frying, and will only do it probably once a year. I can’t be bothered with the expense and the mess usually, and I also strive to cook healthy food for my family. That being said, wait until you see what I made for dinner. That will come in tomorrow’s post. I’ll just say that I have filled my fry-quota for the year. It’s ironic that I did it on the same day that I began my gym membership.
Anyway, serve your fried stuffing wontons with a small bowl of gravy for dipping. Serve your fruit pie wontons dusted with powdered sugar (which I forgot to take a photo of). Serve your pumpkin pie wontons dredged in cinnamon sugar, and your apple butter wontons with caramel sauce. If you fried some biscuit dough like I did, use caramel sauce for them, too. Or honey. Or both.