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Halloween wonton are so delicious, it's scary
October 25, 2012, Thursday
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Print Edition
HERE'S a fun and delicious recipe made with the traditional symbol of Halloween - pumpkin. Wonton are a perfect appetizer for dinner parties. They're easy to make and you can stuff them with practically anything, from seasoned ground pork with vegetables, cheesy mixtures to fruit fillings.
Our recipe of these savory cheesy fortune bags are great served with a tart sauce like raspberry puree, made from stewed raspberries with sherry, cinnamon, sugar and water. Cool the sauce, puree and pour into a squeeze bottle (see recipe below). Wonton freeze well, so you can store the extra ones to enjoy later. Dust pie tins or dinner plates with flour before lining wrapped wonton to prevent them from sticking. After the wonton are frozen, remove them from the plates and store in heavy-duty freezer bags.
If you think 100 wonton are too much, scale down to 50 and just cut all ingredients to half. Happy Halloween!
Pumpkin, mascarpone and caramelized onion wonton
Ingredients:
2 cups of mascarpone cheese
2 cups of cream cheese
1 package of fresh wonton skins (about 80-100 sheets)
2 tablespoons of olive oil
1 medium pumpkin
3 large red onion, diced
3 cloves garlic, finely minced
5 leaves sage, finely minced
2 teaspoons of cayenne pepper
2 tablespoons of Tabasco sauce
3 tablespoons of Worcestershire sauce
Juice of 1/2 lemon
A pinch of sugar
Oil for frying
Kosher salt
Freshly cracked black pepper
Preparations:
1. Half the pumpkin and scoop out the seeds. Place the pumpkin on a baking sheet cut side up, drizzle with 1 tablespoon of olive oil, sprinkle kosher salt and freshly ground pepper. Roast in the oven at 400 degrees for 30 minutes. Cool, scoop out the roasted pumpkin, roughly mash and set aside.
2. In a sauté pan, heat one tablespoon of olive oil and throw in the diced onions and minced garlic. Season with salt and pepper and a pinch of sugar. Sauté until onions are caramelized and fragrant, which should take about six minutes.
3. In a large mixing bowl, add the mashed pumpkin, sautéed onions, minced sage, Mascarpone, cream cheese, cayenne, Tabasco, Worcestershire, lemon juice and salt and pepper to taste. Mix all ingredients well together.
4. Wrap filling in traditional Chinese wonton skins. Deep fry the wonton until golden brown and crispy. Drain on paper towel and serve immediately with raspberry sauce.
Raspberry sauce
Ingredients:
2 cups of raspberry (fresh or frozen)
1 cup of sugar
1/4 cup of sherry
1 2" cinnamon stick
2 cups of water
Preparations:
1. In a sauce pan, bring all ingredients to a boil then immediately turn down to a very small simmer. Reduce to half, about 35 minutes. Watch it closely so you don't burn the sauce.
2. Cool the raspberry sauce and purée in a blender. Pour the sauce in a squeeze bottle. Decorate the sauce over the plate in whatever fashion you like.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com for more.
Our recipe of these savory cheesy fortune bags are great served with a tart sauce like raspberry puree, made from stewed raspberries with sherry, cinnamon, sugar and water. Cool the sauce, puree and pour into a squeeze bottle (see recipe below). Wonton freeze well, so you can store the extra ones to enjoy later. Dust pie tins or dinner plates with flour before lining wrapped wonton to prevent them from sticking. After the wonton are frozen, remove them from the plates and store in heavy-duty freezer bags.
If you think 100 wonton are too much, scale down to 50 and just cut all ingredients to half. Happy Halloween!
Pumpkin, mascarpone and caramelized onion wonton
Ingredients:
2 cups of mascarpone cheese
2 cups of cream cheese
1 package of fresh wonton skins (about 80-100 sheets)
2 tablespoons of olive oil
1 medium pumpkin
3 large red onion, diced
3 cloves garlic, finely minced
5 leaves sage, finely minced
2 teaspoons of cayenne pepper
2 tablespoons of Tabasco sauce
3 tablespoons of Worcestershire sauce
Juice of 1/2 lemon
A pinch of sugar
Oil for frying
Kosher salt
Freshly cracked black pepper
Preparations:
1. Half the pumpkin and scoop out the seeds. Place the pumpkin on a baking sheet cut side up, drizzle with 1 tablespoon of olive oil, sprinkle kosher salt and freshly ground pepper. Roast in the oven at 400 degrees for 30 minutes. Cool, scoop out the roasted pumpkin, roughly mash and set aside.
2. In a sauté pan, heat one tablespoon of olive oil and throw in the diced onions and minced garlic. Season with salt and pepper and a pinch of sugar. Sauté until onions are caramelized and fragrant, which should take about six minutes.
3. In a large mixing bowl, add the mashed pumpkin, sautéed onions, minced sage, Mascarpone, cream cheese, cayenne, Tabasco, Worcestershire, lemon juice and salt and pepper to taste. Mix all ingredients well together.
4. Wrap filling in traditional Chinese wonton skins. Deep fry the wonton until golden brown and crispy. Drain on paper towel and serve immediately with raspberry sauce.
Raspberry sauce
Ingredients:
2 cups of raspberry (fresh or frozen)
1 cup of sugar
1/4 cup of sherry
1 2" cinnamon stick
2 cups of water
Preparations:
1. In a sauce pan, bring all ingredients to a boil then immediately turn down to a very small simmer. Reduce to half, about 35 minutes. Watch it closely so you don't burn the sauce.
2. Cool the raspberry sauce and purée in a blender. Pour the sauce in a squeeze bottle. Decorate the sauce over the plate in whatever fashion you like.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com for more.
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