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1
In a food processor pulse the figs with the sugar until coarsely chopped.
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2
In a small bowl mix the figs with the chicken.
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3
In a hot wok heat the canola oil and add the shallot, stir-fry briefly.
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4
Add the chicken mixture break it up with chopsticks or spoon and cook until chicken turns grey.
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5
Add the soy sauce, dry sherry, lemon zest and salt and pepper.
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6
Mix well.
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7
Add cornstarch slurry and cook until mixture has slightly thickened.
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8
Turn mixture out onto a sheetpan and divide the mixture into 24 portions.
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9
Allow to cool.
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10
Place a wonton wrapper on a flat surface.
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11
Spoon 1 portion of the filling into the middle of the wrapper.
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12
Moisten the edges of the wrapper.
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13
Fold the wrapper into a triangle, press the edges down.
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14
Form a ring pulling the 2 corners along the fold together.
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15
Moisten 1 corner and press it into the other one forming the wonton.
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16
Repeat until all 24 are made.
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17
Heat 2 cups of canola oil in a large wok to 375 degrees F. Carefully drop the wontons in batches and fry them, turning, for about 2 minutes or until golden brown.
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18
Using a slotted spoon or a spider transfer fried wontons to paper towels and drain them.
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19
Serve immediately or cool and cover.
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20
When ready to serve reheat wontons in a 450 degree oven for 5 minutes.
