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Tag Archives: wonton
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.
When Monica and I met the other night, we traded insights on blogging and she told me she appreciated that I don’t shy away from posting the really good stuff that’s also really not good for you (e.g., fried food). She’s absolutely right. There’s very little in the way of kale and quinoa on this blog, although I do hope to change that. In the meantime, this post is one of those no-holds-barred recipes that makes me me, and makes Fryday the best day of the week.
The idea for Jalapeño Popper Wontons came to me as I was enjoying these Strawberry Banana Nutella Wontons. I loved the fried dessert wontons so much that with the last bite I was already onto the next idea. I wanted to make something savory, a tad spicy and plenty cheesy. Naturally, I came up with these, and successfully paid homage to my favorite Jalapeño Popper recipe.
Believe me, I love crêpes as much as the next person, but when you think about it, they’re really just thin layers of batter most commonly wrapped around nutella, strawberries and banana slices. Does that sound delicious? Yes, of course. But how does it compare to the symphony that is warm, caramelized strawberries, bananas and nutella enclosed in a thick crunchy wrapper?
Yeah, I thought so.
As you might have guessed, Brian and I didn’t make our flight to Barcelona last night. We got pretty mopey and frustrated as the snow kept falling and our calls to United kept dropping. But then, my Dad, with his kindness and special airline treatment, called in on our behalf and rebooked everything for us! Thank goodness for fathers. We’re now leaving on the same flight out tonight (fingers crossed), and were able to push our return flight back by one day as well. So as bummed as I am that Brian and I will be sharing airport Wendy’s tonight instead of the Valentine’s Day tapas dinner that our hosts Erin & Joe had planned for us, I’m so very relieved and happy that we won’t be losing any precious Barcelona time.
These fried crab wontons aren’t Valentine-appropriate either, but it’s Fryday and they’re fabulous, and they deserve our love too. Happy Valentine’s Day!