A fond, childhood recipe is updated with some blood orange and made healthier by baking. Blood Orange Date Filled Wontons are deliciously sweet and crunchy. They’re the perfect end to a delicious Asian meal; or any meal for that matter.
This is the last day for #TripleSBites! We had 20 bloggers, 11 sponsors, and over 100 recipes being served up the this past week. Organized by Camilla over at Culinary Adventures with Camilla, it was definitely one tasty event. If you missed any of it, SHAME ON YOUR! But, you’re in luck! We have a delicious Pinterest board that has all the recipes there for you to view and read for yourself. I warn you, you may want to lick your computer screen, though.
Growing up, we didn’t have a lot of money to splurge on take-out food. Domino’s and the occasional Chinese food was about it. It was for special occasions like birthdays, milestones at school, things like that. We just didn’t have the money to spend on what was frivolous items like that. Heck, we didn’t even have the mac and cheese from the box. And Rice-a-Roni? Nope. Too expensive and we can make better at home.
Eventually, we found many buffets that had everything we needed or wanted to eat for a reasonable price, especially seafood and Chinese food. There was Chesapeake Bay Seafood House that had all you can eat crab legs, popcorn shrimp, scallops, etc. And then Hunan Moon I think it was? They had THE BEST dumplings. Strange enough, I haven’t ordered dumplings in forever. I should change that.
But I digress…
Growing up was about cooking and not ordering in. We had a couple of Chinese or Asian cookbooks that were pulled out when we decided to make take out for dinner. The little yellow Chinese cookbook was a prominent source for information on egg drop soup, wonton soup, Kung Pao Chicken, Moo Goo Gai Pan (my personal favorite growing up), egg rolls, and anything Asian we could easily cook in our little kitchen. Mom made THE.BEST egg rolls! I used to love nibbling on one for breakfast the next day. I come of the dinner for breakfast generation. Or was that just our house?
I loved those times in the kitchen watching Dad make the stir-fry or the soup and helping Mom with the egg rolls and these delicious gems; date filled wontons. They were the perfect and simple dessert to conclude our home cooked take-out meals at home. To be frank, I don’t really know how they came about. I never asked. I’m not sure if they were made up or actually from a recipe. It doesn’t really matter. Either way, they’re delicious and you will agree after you make some.
Dates. They’re like dried apricots, for me. I could easily pound a bag of them. They’re super sweet, full of delicious goodness and are the perfect snack food. I’m sure some of you have put them in raw energy bites or some sort of healthy truffle as a binder. I see those recipes and are almost sad for the dates. They lose their identity on those recipes. Dates by themselves are simply delicious. I highly suggest just noshing on one straight out of the bag.
Now, for me, my memory entails a brick of dried dates that we had to reconstitute or at least soften with some liquid. For those that have attempted to use tamarind, this is what I remember dates to be like. Of course, that was decades ago. Thankfully, today, they’re so much easier to cook with. Now, dates are readily available to nibble on or cook with straight out of the package.
But, since I remember Mom having to microwave those babies, I thought I’d maintain the same tradition with a twist. The dates really do need to be softened for this recipe, but this time, I thought I’d add some delicious flavor in the blood oranges. The super sweetness of the dates is cut by the citrus flavor of the blood oranges. Blood oranges are not tart, mind you. They just bring enough citrus flavor to the party to brighten the flavor of the dates.
It’s not the best picture, but I wanted you to see what they look like inside. They are little pillows of sweetened goodness. I mean, if S eats a few of them and says they’re pretty good, then I must be on to something. Granted, I grew up eating this date filled deliciousness, so I’m all, “Of course they’re good!” But I would never tell him that.
Now, for those that aren’t a huge fan of the powdered sugar you will need to suck it up and just sprinkle some. It doesn’t have to be a lot. I think I used maybe two or three tablespoons? The powdered sugar really does change the taste of these cookies, for lack of a better word. S had one before and after and commented on how much better they tasted with the powdered sugar. They’re not bad without it, but they do need a little extra oomph that the powdered sugar brings to the table. So, like I said suck it up and sprinkle some already.
I love how crispy brown the edges get. It’s the perfect complement to the creamy sweet centers of these wontons. I love that these are baked and not fried and still do come out pretty crispy. The memories that these wontons bring back when I eat one makes me truly happy. So happy that I’m sharing this with you, my glorious readers.
And, I love that I was selected to participate in this event celebrating the Love Day or Valentine’s Day. I hope you have enjoyed my recipes and all the recipes for this event. Please do make sure to see what the rest of the talented group cooked up for today. You can see all the recipes for this event on the Pinterest page. And, finally, please do check out our glorious sponsors in my Thank You post. They are definitely worth following.
A fond, childhood recipe is updated with some blood orange and made healthier by baking. Blood Orange Date Filled Wontons are deliciously sweet and crunchy. They're the perfect end to a delicious Asian meal; or any meal for that matter.
- 4 1/2 ounces dried dates
- 1/3 cup blood orange juice
- 18 wonton wrappers
- 1/4 cup powdered sugar
- Preheat oven to 350.
- Place the dates in a microwave safe bowl along with the orange juice. Microwave on high 45 seconds.
- Allow the dates to cool slightly before pouring the mixture into the bowl of a food processor and processing until smooth.
- Pour some water in a small bowl. Place one wrapper on your work surface so that it forms a diamond. The corner closest to you is home, to the right is first base, across from you second base, and on the left is third base. If you imagine a baseball diamond, this will be easier to explain.
- Dip your finger into the water and moisten the edges between first and second bases and second a third bases. Place half a teaspoon of the date mixture at home. Gently roll the the wonton from home to second base.
- Once rolled, gently twist the ends to make the wonton look like a wrapped piece of candy.
- Place on a baking sheet lined with a silpat or aluminum foil coated with cooking spray. Coat liberally with cooking spray and bake at 350 for 10-15 minutes or until the edges are browned.
- Remove from the oven and allow to cool slightly before sprinkling with powdered sugar.