Ingredients

1/4 cup water
1/4 cup sugar
1 vanilla bean, scraped
1 tablespoon orange liqueur
6 ounces dried pears, roughly chopped
1.25 ounces walnuts, toasted and finely chopped
25 to 30 wonton wrappers
Bowl of water, for sealing wontons
1/2 gallon vegetable or peanut oil, for frying

Instructions

In a small saucepan over medium
heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat
and stir in vanilla bean scrapings and orange liqueur.

Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl
if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the

walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be
made up to 1 day ahead of time.

Heat oil in a 6-quart Dutch oven to 360 degrees F.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush
the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the
wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth.
Repeat procedure until all of the filling is gone.

Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a
cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.