Prep 10 mins
Cook 25 mins
From Food & Wine
- 1 cup cooked pumpkin
- 8 ounces cream cheese, softened
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon cinnamon
- 1 pinch nutmeg
- 1 large egg, beaten
- 1 (8 ounce) package wonton wrappers
- 1 egg, beaten
- powdered sugar
- caramel sauce (thinned with water if necessary)
- Mix all filling ingredients together. Do not overbeat, if some small grains of cream cheese don't want to mix, that's ok, the cheese will melt.
- Lay wonton wrappers on a clean, dry surface, with points facing you, and paint the outer edges with a stripe of beaten egg at least one inch wide.
- Place one tbsp of the mix in the center of the wrapper.
- Fold the wonton in half point-to-point to make a little triangle which encloses the filling.
- Press edges firmly and pinch them so the eggwash will make them stick.
- Paint outsides with eggwash.
- Fry in an inch of hot oil, turning once, until golden on both sides.
- Remove, drain, and sprinkle with powdered sugar.
- Serve hot on a puddle of thin caramel sauce.
These came out very nice. We liked them a lot.
Wow, great recipe! I am glad you posted this. We love Oriental food and the fusion of pumpkin and our favorite food has won me over. I was making these for someone, and got to taste one and by golly I think its a winner. Not too sweet and the taste is not overpowering. It is a very humble recipe and I LOVE IT! Suggestion to what to serve along side: Cool Whip with cinnamon! YUM! Love this and will be making them again VERY soon.
I made about 9 servings, which made about 6 wontons, of these and really enjoyed these. I added a about 1/4 tsp cinnamon and nutmeg each and just left the sugar out. Also I sprayed these with cooking spray then I baked these for about 475 F until they were crispy instead of frying to make them a bit more healthier. These were a great treat! I plan on making these again with some assorted fruit filling tomorrow.