Patti's pumpkin wontons
They're not much to look at, but they were pretty tasty. My thinking was to create a sort of portable pumpkin cheesecake. The filling was actually a bit too liquidy, so I'd change things up next time to make it more solid. But taste-wise, they were sweet with a nice cream cheese tang.
Here's the "recipe":
Won ton wrappers
15 oz. can pumpkin
1 egg
1/2 cup brown sugar
1/2 cup cream cheese
cinnamon
nutmeg
vanilla
In your worthy-of-worship Kitchenaid mixer, blend pumpkin, egg, and brown sugar. Add cream cheese and blend til smooth. Add spices to taste. Place a spoonful of mixture in center of wonton wrapper and seal into a triangle. Fry in hot oil. Drain on paper towel and sprinkle with cinnamon and sugar.
posted by Candy Yum Yum at 8:34 AM
3 Comments:
Those look totally cool, Patti -- I bet my husband would *love* them.
Here's a little trick when working with canned pumpkin, courtesy of Cook's Illustrated. Line a rimmed half sheet with two or three layers of paper towels. Spread the canned pumpkin over it, then take another 2 or 3 layers of paper towels and put it on top. Push down gently to remove the water. Use as directed. It makes a huge difference.
Thanks for the tip, Di. I'll try that next time. Right now I'm baking the rest of the mixture in little ramekins. I have no idea what will happen. Hopefully it won't be too scary!
And hey, it's your turn to pick the next ingredient!
Sorry Deb, you're right, it is your turn. Love the idea of stir fries...it'll give me an excuse to buy a new wok. Any specific ingredient or just stir fry in general?
I'll get the camera out to you!
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