Fried Sweet Cheese And Almond Dumplings

  • Fried sweet cheese and almond dumplings are a tradition Sara Moulton stands by for the holidays.

    Fried sweet cheese and almond dumplings are a tradition Sara Moulton stands by for the holidays. Matthew Mead/Associated Press

Updated 11/27/2018 10:21 PM

1 cup thawed frozen raspberries

2 tablespoons plus 1 to 2 teaspoons sugar, divided


1½ ounces almond paste

4 ounces cream cheese

1 cup whole milk ricotta cheese

1 large egg, separated

2 teaspoons grated lemon zest

½ teaspoon vanilla extract

Hefty pinch table salt


36 square (3-inch) won ton wrappers

Vegetable or canola oil, for frying

In a small bowl, use a fork to mash the raspberries, then stir in 1 to 2 teaspoons of the sugar, or to taste. Set aside.

In a medium bowl, use a fork to mash the almond paste. Add half the cream cheese; mash until fairly smooth. Add the remaining cream cheese, the ricotta, remaining 2 tablespoons of sugar, the egg yolk, lemon zest, vanilla and salt; mix well. (There will still be small lumps of almond paste left in the mixture).

In a small bowl, use a fork to beat the egg white. Line a baking sheet with kitchen parchment and sprinkle with cornstarch.

On a cutting board or work surface, arrange several won ton wrappers. Mound 2 level teaspoons of the filling in the middle of each wrapper, then use a pastry brush dipped in the egg white to moisten the edges of the wrappers. Fold one of the corners of each wrapper over the filling until it meets the opposing corner and forms a filled triangle. Press the edges together to form a tight seal, then gently transfer the filled wrappers to the prepared baking sheet. Repeat with remaining ingredients.

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In large, deep saucepan over medium-high, heat 2 inches of oil to 325 degrees.

When the oil is hot, use a slotted spoon to carefully lower 4 to 5 dumplings into the oil. Fry, carefully turning them several times, until golden brown, about 4 minutes. Use the slotted spoon to transfer them to paper towels to drain. Repeat with the remaining dumplings. When they are all cooked, you can return them briefly to the hot oil in batches, for about 15 seconds, to reheat before serving. Serve hot with the raspberry dipping sauce.

Makes about 36 wontons

Nutrition information per dumpling: 80 calories; 40 calories from fat (50 percent of total calories); 4.5 g fat (1.5 g saturated; 0 g trans fats); 15 mg cholesterol; 70 mg sodium; 7 g carbohydrate; 0 g fiber; 1 g sugar; 2 g protein.

Sara Moulton

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