0.5 gallon vegetable oil; peanut oil preferred for frying
0.3 cup sugar
1 vanilla pod
1.3 ounces walnuts toasted finely chopped
0.3 cup water
25 servings bowl of water for sealing wontons
25 wonton wrappers
Equipment
food processor
bowl
frying pan
sauce pan
wire rack
dutch oven
Directions
In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved.
Remove from the heat and stir in vanilla bean scrapings and orange liqueur.
Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary.
Add the sugar syrup and pulse just until combined.
Transfer the pears to a bowl and stir in the walnuts.
Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.
Heat oil in a 6-quart Dutch oven to 360 degrees F.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
Brush the edges of the wrapper lightly with water.
Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes.
Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.
