This is an unusual, but very tasty, way to use pumpkin. The pumpkin texture works so well with the won tons. Being able to produce 18 Pumpkin Won Ton for 6 people and have them ready in under 15 minutes makes this an must have recipe. I serve these as starters but they are also ideal as side dishes and canapes. You can also substitute sweet potato for the pumpkin. Adding a pinch of paprika or cinnamon gives them even more variety. Serve as part of a wider Chinese meal including Beef in Oyster Sauce and Sesame Chicken with Noodles for one of my favourites.
Pumpkin Won Ton
Excellant recipe to use a much ignored vegetable. This is one you gotta try.
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Servings: 6 servings
Calories: 63kcal
Ingredients
- 2 tsp peanut oil
- 2 tsp parsley minced
- 2 cloves garlic minced
- 1/2 cup onion minced
- 2 tsp lemon juice
- 1 tsp rosemary minced
- 1 tbsp golden raisins minced
- 2 cups pumpkin can
- 1 tsp cinnamon
- 18 large won ton wrappers
Instructions
- Heat the oil in a skillet over medium-high heat. Add the parsley, garlic, and onion. Cook for about 5 minutes.
- Add the lemon juice, rosemary, raisins, pumpkin, and cinnamon.
- Take out one won ton wrapper at a time and place some of the filling in the center of the square. Fold in half evenly and pinch the ends closed.
- Alternatively, pull the bottom corners toward each other, overlap the tips, and pinch together.
- Cover finished won tons with a damp paper towel to keep them moist. Heat the oil in a nonstick skillet over medium-high heat.
- Add the won tons and sauté until golden brown, about 2 to 3 minutes on each side.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 51mg | Fiber: 3g | Sugar: 4g