Line a baking sheet with paper towels. Set aside.

 Place a teaspoonful of brisket into center of wonton wrapper. Fold like a hamantash (triangular shape) or shape of your choice.

Frying Wontons:

In a large heavy bottom pot or Dutch oven, heat evoo on medium-high. Once evoo reaches 350°F when measured with a deep fry thermometer, place wontons in a few at a time. Fry for 2 to 3 minutes, or until golden brown.

Transfer to prepared pan to drain. Serve immediately.

Steaming Wontons:

Fill a pot with ¼ to ½ inch of water, and simmer over medium heat. Spray a steamer basket with cooking spray. Place wontons inside, leaving a little space between, so they aren't touching. Place the lid on the steamer and cook for 10 to 12 minutes.

Remove steamed wontons an place on a heated baking sheet or plate. Repeat until all wontons are cooked. Serve immediately.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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