Deep-Fried Wonton Wrapper Empanadas

Moshe Nafisi Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

I know, you’re probably thinking this isn’t for the average chef wannabe… after all, most of us don’t have a commercial-grade deep fryer in our kitchens (if you do, please invite me over). The key to this delicious dish is the Baron Herzog Pinot Grigio, so go ahead pop open a chilled bottle and pour yourself a glass to enjoy while prepping this dish. After one or two sips of this cool, crisp, and citrusy wine, you are ready.

 

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Ingredients (6)

Main ingredients

Start Cooking

Prepare the Empanadas

  1. Dice pastrami into thin pieces and set aside.

  2. Set out the wonton wrappers on your counter and wet the edges with the Baron Herzog Pinot Grigio. This will act as a binder and allow your wontons to stick together nicely. Next, shmear a very small amount of Dijon mustard onto each wonton wrapper. This will serve as a base and keep the pastrami together.

  3. Place about one tablespoon pastrami into each wonton wrapper. Fold over the edges until you have a half-moon shaped ‘empanada.’ Using a fork, gently press down the edges of the wonton.

Prepare the Dipping Sauce

  1. In a small bowl, add Dijon and apricot jam and begin to mix together. Slowly pour in wine, until the sauce reaches the desired consistency . I like it to be thick yet saucy enough so that you can easily drizzle over your dish.

Fry

  1. In a deep frying pan or a big saucepan, heat up vegetable oil until just under 350 degrees Fahrenheit. Once the oil is hot, gently place the wontons into the oil and watch them sizzle. Move them around a bit as they cook.

  2. Once the empanadas achieve a golden brown color, remove them. Drain the oil, plate the empanadas, drizzle with the dipping sauce, and serve hot.

Note:

You can prepare the wonton empanadas in advance and even freeze them. Simply take them out and bring to room temperature before frying.

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