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1
Schug Pesto: Pulse almonds and garlic in food processor until finely chopped. Add parsley, cilantro, jalapeno peppers, oil, lemon juice, cardamom, cumin, salt, and pepper. Process until herbs are finely chopped and mixture is smooth. Transfer to serving bowl; set aside.
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2
Dumplings: Mix dip, ricotta, green onion, cilantro, salt, and pepper. Dust rimmed baking sheet lightly with cornstarch; set aside.
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3
Place one wonton wrapper on work surface. Lightly brush two neighbouring sides of the wrapper with egg wash. Place 1 1/2 tsp (7 mL) ricotta mixture in centre of wrapper. Fold wrapper diagonally, bringing egg wash sides over to dry sides to form a triangle. Gently press out air between wrapper around mound of filling. Holding wonton triangle with centre point towards you, brush top of left point with egg wash. Firmly press bottom of right point on top of left point. Place dumpling on prepared baking sheet; cover with kitchen towel to prevent drying.
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4
Repeat with remaining filling and wrappers, forming dumplings six at a time to speed assembly. Meanwhile, pour vegetable oil into large saucepan to a depth of 1 inch (2.5 cm). Heat over medium-high heat to 350u00b0F (180u00b0C) on deep-fry thermometer. Fry dumplings seven at a time, turning frequently, 1 to 2 minutes per batch or until golden. Transfer with a slotted spoon to paper towel-lined rimmed baking sheet to drain.
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5
Transfer to serving platter and serve with schug.
