Deep-Fried Wonton Cookies (Teem Gok)
1 1/2 cups chopped prunes or dried apples
1 cup chopped dried apricots
1 1/2 cups packed brown sugar
1 1/2 cups flaked coconut
1 cup chopped almonds
24 wonton skins
Mix prunes, apricots, broth sugar, coconut and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges firmly to seal. Cover to prevent drying.
Heat 1 to 1 1/2 inches oil to 360 degrees F. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side; drain. Cool thoroughly and stir in airtight container. Serve with ice cream or sherbet if desired.
Makes about 24 cookies.