Recipe - Crispy Yam And Goat Cheese Wontons - Bon Appetit

Three fourths pound Small yams, peeled, cut into
1/2inch pieces
2 tablespoon (One fourth stick) unsalted butter
2 Leeks (white part only),
finely chopped
2 tablespoon Chopped fresh sage OR
1 teaspoon Dried rubbed sage
1 3.5oz log soft mild goat
cheese (such as Montrachet)
38 (about) wonton wrappers
Peanut oil (for deep fiying)

Cook yams in medium saucepan of boiling salted water until tender, about 10
minutes. Drain. Transfer to bowl.

Melt butter in heavy medium sheet over medium heat. Add leeks and saute
until tender, about 8 minutes. Mix in sage. Add leek mixmre and goat cheese
to cooked yams and mash with fork. Season to taste with salt and pepper.
(Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using.)

Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton
edges lightly with water. Fold diagonally in half, pressing edges to seal.

Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to
350'F. Add prepared wontons in batches and fry until golden brown, about 2
minutes. Using slotted spoon, transfer wontons to paper towels and drain.
Arrange on platter and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & gg
Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 04:00:15 0400 (EDT)

From: Bill Camarota gfx4tv@acy.digex.net