RECIPE: Dipping Sauce:
1/2 cup pineapple apricot preserves
2 tablespoons lilikoi puree
2 tablespoon white balsamic vinegar
1 tablespoon finely chopped mint
1 teaspoon sambal
1 teaspoon olive oil
2 teaspoons toasted sesame oil
1/2 cup finely chopped onion
1/2 cup peeled and finely chopped carrot
1 tablespoon peeled and finely chopped fresh ginger
1 teaspoon finely chopped garlic
2 tablespoons sesame seeds, toasted
2 tablespoons hoisin sauce
1/2 teaspoon freshly ground black pepper
2 cups finely shredded cooked duck
2 tablespoons cornstarch
2 tablespoons water
1 package (3-inch square) wonton skins (about 30 skins)
Peanut oil, for deep-frying
To prepare the dipping sauce, in a small bowl, combine all the
ingredients and mix well.
To prepare the filling, in a saucepan, heat the olive and sesame oils over medium heat. Add the onion, carrot, ginger and garlic and sauté for 4 minutes, until the vegetables are limp. Add thehoisin sauce, sesame seeds, salt, and pepper. Remove from the heat.
Place the duck in a bowl, add the cooked vegetable mixture, and mix well. Adjust the seasoning. Let cool.
To assemble the wontons: in a small bowl, stir together the cornstarch and water. Lay out 6 to 8 wonton skins, positioning each of them with a point facing you. Put about 1 tablespoon of the filling in the center of 1 skin. Brush the edges of the skin with cornstarch mixture. Fold the bottom edge up to the top edge, covering the filling, and pressing the edges together to seal. You’ll have a triangle. Fold the two lower sides of the triangle together and press to seal. Repeat this procedure until you’ve used all the filling. Cover and chill for a few hours before frying.
In a heavy saucepan, pour in the peanut oil to a depth of about 1 inch and heat to 375˚. Add the wontons, a few at a time, and fry, turning with tongs to fry evenly, for about 1 minute, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve hot with the dipping sauce. Serves eight.