You will need:
- 1 packet (200 g) wonton dough*
- 1 kg ripe peaches
- 1 tbsp cornflour
- 3 tbsp unrefined cane sugar
- 100 g marzipan
- Oil for deep-frying (e.g. rape seed oil) Icing sugar for serving
* At the moment, the only place I know of that sells wonton dough in Estonia is Piprapood.
Remove the wonton dough from the freezer into a refrigerator to melt overnight and about half an hour before using take it out to room temperature. Peel the peaches, remove pits and cut the flesh into sectors. Combine the cleaned peaches with cornflour and brown sugar. Cut the marzipan into thin slices or grate with a coarse grater. Place one wonton dough sheet on the surface where you are working. Place a peach sector in the middle and cover it with a slice of marzipan or a pinch of grated marzipan. Wet the edges of the sheet and fold the wontons up. There are several options for folding wontons. We pulled the opposite corners in the middle to form an envelope shape and pressed the corners together. This is in fact not at all complicated, and it takes folding only a few wontons to get the hang of it. You will just have to take some time to do it. If you just would not, cannot or should not do it like that, then the easiest way to fold wontons is to press them into a triangle or simply lift all edges up around the filling and press together.
Heat enough oil in a pan or a deep-fryer to cook the wontons comfortably. This may vary from one to several litres, depending on the size of the deep-fryer pan. Place the wontons one by one into hot oil and turn them over, if needed, to fry them evenly brown on all sides.
If at all possible, try to fry near an open window to minimise the unpleasant smell of grease in the room. Be careful, as hot oil may splatter and those stains do not come off clothing very easily. When the wontons are golden brown, set them on a kitchen towel to drain and continue with the next batch of wontons.
When all wontons have been cooked, place them on a plate, sprinkle with icing sugar and serve while warm. That is when they are the best! I would even say über-good!