Pineapple Wontons




 

Yield: Approx. 48

 

1 Can (20 Oz) Crushed Pineapple (In Own Juice)

1 Quart (About) Corn Oil

2 Tbsp Light Or Dark Corn Syrup

1/3 Cup Light Or Dark Corn Syrup

1 1/2 Tsp Corn Starch

48 (About) Wonton Wrappers

1 Tbsp Margarine

 

Drain pineapple well; reserve 1/2 cup juice. In two (2) quart saucepan stir together pineapple and 1/3 cup corn syrup. Stirring frequently, bring to boil over low heat and boil five (5) minutes. Cool. Place one (1) tsp filling in center of each wonton wrapper. Moisten edges with water. Bring one corner of wrapping over filling and tuck under filling. Bring opposite corner over tucked end and seal. Twist remaining corners to completely enclose filling. Pour corn oil into heavy three (3) quart saucepan, filling no more than 1/3 full. Heat over medium heat to 365 deg. Add wontons, a few at a time. Fry 1 to 2 minutes or until golden. Drain on paper towels. Keep warm. In one (1) quart saucepan stir together reserved pineapple juice, two (2) tbsp corn syrup and corn starch until smooth. Stirring constantly, bring to boil over medium heat and boil one (1) minute. Stir in margarine. Brush on wontons. Serve warm.