The perfect poppable appetizer these wontons are packed with broccoli, goat cheese and cream cheese then fried to golden brown perfection. There's veggies in there so don't worry it's totally diet friendly.

Created by Chef Justin Warner, Season 8 Winner of The Next Food Network Star, this Asian-American fusion dish was created to pair with Robert Mondavi Private Selection Sauvignon Blanc, which also happens to be a main ingredient in the dipping sauce.

Fried and made with booze these wontons are basically the grown up version of your childhood side-dish of broccoli with cheese, but much better. Sorry Mom.

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Broccoli & Cheese-y Cheese Wontons

Ingredients:

For Stuffing:

• 6 oz chopped broccoli florets (use fresh not frozen. We're doing FOR REAL)
• 4 oz goat cheese, softened
• 2 oz cream cheese, softened
• 1 tbsp minced shallot
• 2 tsp minced parsley
• 1/4 tsp kosher salt

For Preparation:

• 25-30 wonton skins
• 1 egg white
• oil for frying

For Dipping Sauce:

• 3 tbsp Robert Mondavi Private Selection Sauvignon Blanc
• 1 tbsp soy sauce
• 1 tsp granulated sugar

 Directions:

1. Moisten some paper towels and wrap the broccoli with them.
2. Put the moistened broccoli parcel on a microwave-safe plate and microwave for 2 minutes on high power. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley and kosher salt.
3. Using a wooden spoon, a fork or a rubber spatula, mix the ingredients until thoroughly combined.
4. Put heaping teaspoons of the mixture in the center of the wonton skins.
5. Brush some of the egg white on the edges of the wrapper and seal.
6. Continue until you run out of filling.
7. Place these guys in the fridge while you make the sauce.
8. Preheat the oil in a Dutch oven to 350 degrees.
9. Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil.
10. Remove from the heat and stir in the sugar. Refrigerate until you're ready to use it.
11. Fry the wontons in the 350 degree oil, in batches of 3, or until they are golden brown.
12. Drain on paper towels and serve hot, with the sauce and a cold glass of Robert Mondavi Private Selection Sauvignon Blanc.

Recipe and Photography by Chronicles of a Foodie