Yam & hazelnut wontons with gingered maple syrup and ice cream

Sweet, deep-fried pastries with nuts are part of the must-eat collection of Chinese New Year foods. Oil denotes opulence and nuts of all kinds celebrate progeny. Both are symbols of good fortune held over from China’s agricultural past. Oil was scarce and expensive, so deep-frying food is an act both celebratory and wishful of prosperity. Many hands are needed to till the fields, thus having many offspring not only prolongs the bloodline but increases production.
Ingredients: 
4 to 5 slices fresh ginger root
1/2 cup / 125 mL maple syrup
2 Tbsp / 30 mL melted salted butter
2 Tbsp / 30 mL brown sugar
1 tsp / 5 mL ground cinnamon
pinch nutmeg
1 large yam, roasted, skinned and mashed
1/2 cup / 125 mL roasted hazelnuts, coarsely chopped
1 packet square wonton wrappers
1 egg, beaten
1 cup / 250 mL vegetable oil for frying
2 tsp / 10 mL icing sugar for garnish
2 cups / 500 mL vanilla ice cream

In a small saucepan, combine ginger and maple syrup and heat over medium heat until just boiling. Set aside to cool and allow flavours to infuse.

Melt butter in a small skillet over low heat. Remove from heat. Add sugar and spices and mix well.

To make filling, combine mashed yam and nuts in a medium mixing bowl. Add butter mixture and mix well.

To make wontons, place about 1 tablespoon of filling in centre of a wonton wrapper. Brush the edges of the wrapper with a bit of egg. Cover with another wonton wrapper, press the edges together to seal wonton. Be careful to squeeze out the air in the wonton while sealing. Repeat with remaining ingredients.

Heat oil in a small saucepan until just smoking. Test the frying temperature by adding a small piece of wonton wrapper to the oil, if it sizzles and floats to the top immediately, the oil is ready. Shallow fry wontons, one or two at a time, until golden and crisp, about 30 seconds on each side. Place finished wontons on paper towels to drain off excess oil. Keep warm.

To serve, place three wontons on each plate, drizzle with maple syrup, dust with icing sugar and finish with a scoop of ice cream.

Serves 4