Red peppers get pureed into a thick cream cheese sauce for a delicious fried dumpling!
2 cloves garlic, chopped
2 small bell pepper, seeds removed, chopped
1 table spoon milk
112 grams cream cheese, softened
185 grams canned tuna in water, drained, flaked
24 large wanton wrappers
oil, for deep-frying
In a saucepan over medium heat, heat about 1 tablespoon oil, and sauté garlic and red bell peppers until softened. Remove from heat. Transfer to a blender. Add milk and cream cheese, and process until smooth. Season with salt and ground black pepper. Stir in tuna flakes.
In the middle of a wanton wrapper, place a teaspoon of the tuna filling. Wet the edge of one side of the wrapper with a little water and fold it in half, pressing down on the wet edges to seal in the filling. Repeat with the remaining wrappers.
In a deep saucepan over medium high flame, heat enough oil to cover the tuna pockets. Slip a pocket into the hot oil and deep fry until golden brown. Drain on paper towels. Serve immediately.
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