PUMPKIN WANTON

By gaga102

Ingredients

• 3/4 Cup Canned Pumpkin Puree
• 3 Tablespoons Brown Sugar
• 1/4 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Vanilla Extract
• 1/4 Cup Cream Cheese, softened at room temperature
• 40 Wonton Wrappers
• 1 Egg
• 1 Tablespoon Water
• Oil, for frying (canola, peanut, vegetable)
• Powdered Sugar

Preparation

Step 1

Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.

In a small bowl, whisk together the egg and the water for the egg wash.

Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.

It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.

Heat 1 ½-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.

Sprinkle with powdered sugar