Continuing with the Won Tons these are simple to make but punch a powerful punch when it comes to taste. Now when you purchase your Won Ton wrappers make sure you choose one that is THICK! The pumpkin mixture is creamy and thin wrappers may burst in the hot oil. Won Ton wrappers are found in the refrigerated produce section of the grocery store and/or the tofu section. Before we get started I want to say please make sure you get the wrappers sealed TIGHT! Cover each edge completely with the egg wash and only spoon a teaspoon of the filling right in the middle. Pinch together tightly to make sure the edges are sealed. I don't want any of you getting injured in making these. Now that we have gone over the SAFETY information let's get started.
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 Won Ton wrappers * 1 egg * 1 tablespoon water * oil, for frying * powdered sugar
Directions: 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 Won Ton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the Won Ton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal well. Repeat for remaining. Remember ... good, tight seal! Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few Won Tons 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. Use your imagination ... Won Ton wrappers can be used for many appetizer or dessert recipes. ~ Chef ~
Directions: 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 Won Ton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the Won Ton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal well. Repeat for remaining. Remember ... good, tight seal! Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few Won Tons 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. Use your imagination ... Won Ton wrappers can be used for many appetizer or dessert recipes. ~ Chef ~
