Need a quick and yummy snack for your next weekend party? Us Weekly tapped Justin Warner, the season 8 winner of The Next Food Network Star and chef/co-owner of Brooklyn eatery Do or Dine, to whip up an appetizer perfect for sharing.
His choice: Broccoli & Cheese Wontons, which he recommends serving with a crisp glass of sauvignon blanc. "I like food to be playful to eat," Brooklyn-based Warner tells Us. "This conjures memories of the treat of broccoli and cheese as a kid, but the wonton vessel makes it more party friendly."
Ingredients for the Stuffing
6 oz chopped broccoli florets
4 oz goat cheese, softened
2 oz cream cheese, softened
1 tbsp minced shallot
2 tsp minced parsley
1/4 tsp kosher salt
Ingredients for the Dipping Sauce
3 tbsp Sauvignon Blanc
1 tbsp soy sauce
1 tsp granulated sugar
Ingredients for the Preparation
25-30 wonton skins
1 egg white
oil for frying
For the Stuffing
1. Moisten some paper towels and wrap the broccoli with them. Put the moistened broccoli parcel on a microwave-safe plate and microwave for two minutes on high power.
2. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley, and kosher salt. Using a wooden spoon, a fork, or a rubber spatula, mix the ingredients until thoroughly combined.
For the Preparation
Chef's Tips: I like to fold it in to a triangle, and then fold the bottom corners up to make a sort of crown shape. Get creative. As long as it's sealed you're good to go.
1. Put heaping teaspoons of the mixture in the center of the wonton skins. Brush some of the egg white on the edges of the wrapper.
2. Do this until you run out of filling.
3. Place these guys in the fridge while you make the sauce. Pre-heat the oil in a dutch oven to 350 degrees.
For the Soy Sauce
1. Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil.
2. Remove from the heat and stir in the sugar.
3. Refrigerate until you're ready to use it.
1. Fry the wontons in the 350 degree oil, in batches of three or until they are golden brown.
2. Drain on paper towels and serve hot, with the sauce and a cold glass of Sauvignon Blanc.
Frying Tricks of the Trade: The key to frying is to work in small batches. Like ice in a drink, the wontons lower the temperature of the oil when you put them in. When I fry, I keep a constant eye on the thermometer and adjust the heat accordingly. I use a plate lined with paper towels to allow the wontons to cool because the towels absorb excess oil which can cause sogginess . . . and sogginess and snacks do not mix in my book.