Servings: Makes 40 wontons
- 3 ounces dried figs
- 1/2 cup port wine
- 1 teaspoon honey
- 80 wonton skins
- 3 ounces soft mild goat cheese , softened
- 1 egg , lightly beaten
- 4 cups vegetable oil
In a medium saucepan over medium-low heat, bring figs, port, and honey to a simmer and cook until most of wine is reduced, about 15 minutes. Pour mixture into a food processor and pulse until smooth. Transfer to a bowl.
Place 8 wonton skins on a work surface. Fill center of each with 1/2 teaspoon fig mixture and 1/2 teaspoon goat cheese. Brush edges with egg, place another wonton skin on top, and press edges together lightly. With a cookie cutter, cut out a 2-inch round. Press down around filled area of wonton. Repeat with remaining wonton skins and fillings.
In a medium saucepan, heat oil to 375°. Add wontons, 3 or 4 at a time, and fry until golden brown on each side. Remove from oil and drain on paper towels..