Crispy Goat Cheese Wontons with Cranberry Sauce
In this riff on Crab Rangoon, we’ve replaced the usual crab and cream cheese filling with prosciutto and goat cheese. Paired with sticky cranberry sauce, these crispy wontons are perfect for Thanksgiving—or the days leading up. Serve them before the holiday feast begins or as a savory snack at a Thanksgiving cocktail party with friends. The recipe calls for finely chopping the prosciutto, which is easiest to do when the meat has been chilled.
Ingredients
- For the goat cheese wontons:
- 1 lb. (500 g) goat cheese, at room temperature
- 3 oz. (90 g) prosciutto, finely chopped
- 1 tsp. chopped fresh thyme
- 1 tsp. grated lemon zest
- Kosher salt and freshly ground pepper
- 30 square wonton wrappers
For the sticky cranberry sauce:- 1 can or jar (14 oz./440 g) ready-to-use cranberry sauce
- 1/3 cup (3 oz./90 g) sugar
- 2 Tbs. fresh orange juice
- 2 tsp. white distilled vinegar
Neutral oil for frying
Directions
To prepare the wontons, in a large bowl, using a handheld electric mixer, beat the goat cheese on medium-high speed until light and fluffy, about 1 minute. Using a rubber spatula, fold in the prosciutto, thyme, lemon zest, 1/2 tsp. salt and several grindings of pepper.
Lay the wonton wrappers on a baking sheet. Scoop about 1/4 oz. (7 g) (about a heaping 1 tsp.) of the filling into the center of each wrapper. Working with a few wrappers at a time, dip your finger in a small bowl of water, then lightly dampen all four edges of each wrapper.
Hold the two opposite corners of each wonton wrapper and bring them toward the center over the filling, then bring in the other two corners to meet in the middle. Firmly pinch the seams to seal the wrapper. Repeat with the remaining wrappers and filling. Place the wontons in the freezer for at least 20 minutes or up to 3 days.
To prepare the sticky cranberry sauce, in a saucepan over medium heat, combine the cranberry sauce, sugar and orange juice and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 4 minutes. Stir in the vinegar, then remove from the heat. If the sauce is too thick, add a little water until the desired consistency is reached. For a smoother sauce, blend it with an immersion blender, then strain through a fine-mesh sieve into a bowl. The sauce can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.
To fry the wontons, in a heavy pot over high heat, pour in neutral oil to a depth of 3 inches (7.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. Line a plate with paper towels.
Add a few frozen wontons to the oil at a time, taking care not to overcrowd the pot. Fry until deep golden, about 2 minutes, adjusting the heat as needed to maintain the oil temperature at 375°F (190°C). Using a spider or a slotted spoon, transfer the wontons to the paper towel–lined plate and sprinkle with salt. Repeat to fry the remaining wontons.
Transfer the wontons to a serving platter and serve immediately with the sticky cranberry sauce. Makes about 30 wontons.
Williams Sonoma Test Kitchen