Broccoli and "Cheese-y" Cheese Wontons
Developed by Justin Warner, Chef/Owner of Do or Dine and Season 8 Winner of The Next Food Network Star
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Serves: 25-30 wontons
"I developed this recipe because I wanted to show that just because Sauvignon Blanc sounds French, it is a grape that plays well (especially in the masterful hands of winemaker Chris Millard) with Asian and American influenced food. I like food to be playful and fun to eat. This conjures memories of the treat of broccoli and cheese as a kid, but the won-ton vessel makes it more party friendly (no utensils necessary) and also makes it more snacky. Who doesn't like snacks?"
- Justin Warner
Pair alongside Robert Mondavi Private Selection Sauvignon Blanc
Ingredients for the Stuffing
6 oz chopped broccoli florets (Use fresh, not frozen. We're doing this FOR REAL.)
4 oz goat cheese, softened
2 oz cream cheese, softened
1 Tbsp minced shallot
2 tsp minced parsley
1/4 tsp kosher salt
Ingredients for the Dipping Sauce
3 Tbsp Robert Mondavi Private Selection Sauvignon Blanc
1 Tbsp soy sauce
1 tsp granulated sugar
Ingredients for the Preparation
25-30 wonton skins
1 egg white
oil for frying
For the Stuffing: Moisten some paper towels and wrap the broccoli with them. Put the moistened broccoli parcel on a microwave-safe plate and microwave for two minutes on high power. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley, and kosher salt. Using a wooden spoon, a fork, or a rubber spatula, mix the ingredients until thoroughly combined.
For the Preparation: Put heaping teaspoons of the mixture in the center of the wonton skins. Brush some of the egg white on the edges of the wrapper. Do this until you run out of filling. Place these guys in the fridge while you make the sauce. Pre-heat the oil in a dutch oven to 350 degrees. Chef's Tips - I like to fold it in to a triangle, and then fold the bottom corners up to make a sort of crown shape. Get creative. As long as it's sealed you're good to go.
For the Soy Sauce: Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil. Remove from the heat and stir in the sugar. Refrigerate until you're ready to use it.
To Fry: Fry the wontons in the 350 degree oil, in batches of three or until they are golden brown. Drain on paper towels and serve hot, with the sauce and a cold glass of RMPS Sauvignon Blanc.
Frying Tricks of the Trade: The key to frying is to work in small batches. Like ice in a drink, the wontons lower the temperature of the oil when you put them in. When I fry, I keep a constant eye on the thermometer and adjust the heat accordingly. I use a plate lined with paper towels to allow the wontons to cool because the towels absorb excess oil which can cause sogginess...and sogginess and snacks do not mix in my book. Crisp wine deserves crisp food.
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