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
- 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.