Type to search

Cheese and Scallion Wontons with Apricot Ginger Sauce

Serving: (50) pieces


Apricot Ginger Sauce

  • 1 cup apricot jam
  • 4 tablespoons minced ginger
  • 2 tablespoon vodka or other spirit


  • 4 ounces Brie cheese with rind (goat cheese also may be used)
  • 1 whole scallion, cut into one-inch pieces
  • 1 package wonton wrappers (small ones) water
  • oil for frying (canola preferred)


Apricot Ginger Sauce

  1. Mix all ingredients together by hand or in food processor.
  2. Serve in a small bowl as a dip for the wontons.


  1. Put cheese and scallion into a mini chopper, or mince scallion and hand-blend with softened (room temperature) cheese to make a paste.
  2. Place a wonton wrapper on work surface with a corner pointing toward you. Place approximately 1/4 teaspoon of cheese mix 1/3 of the way up from the point. Fold the near corner over the filling, then fold over once more (the top corner should still be visible by 3/4 of an inch). With a wet finger, moisten the left and right ends with water and bring each end together as if making an X with the tips; press together firmly. (The finished wontons look like miniature table-napkin setups.) Repeat until filling is used up.
  3. Deep fry in 375F oil until golden. They may also be fried in a skillet in two inches of oil, but they will need to be turned once.

Serve with apricot ginger sauce dip.

The wontons may be made up to two weeks ahead and frozen uncooked to be defrosted and fried later, or they may be fried a day ahead and reheated in a hot (350F) oven a couple of minutes before serving.

Hudson Valley Restaurant Week is back this April 8-21!