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
  • Directions
    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..