Filling

• 1/3 cup chopped walnuts
• 6 Medjool dates, pitted and coarsely chopped
• 3 tablespoons chopped crystallized ginger
• 1 tablespoon grated lemon peel
• 2 teaspoons butter, softened

Method

1. Combine filling ingredient in a bowl; mix well.
2. To make each wonton, place 1 teaspoon filling in center of a wonton wrapper; keep remaining wrapper covered to prevent drying. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner, and overlap with the other corner, press to seal. Cover filled wonton with a dry towel to prevent drying.
3. Heat oil in a wok to 360° F over medium-high heat. Deep-fry wontons, half at a time, and cook, turning occasionally, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Serve hot or cold.