I had some butternut squash leftovers after making the winter slaw, and still some cans of pumpkin in the pantry. If butternut squash raviolis work, why wouldn’t wontons? In honor of the dragon and Lunar New Year’s, we tried it.
My 10-year-old isn’t a huge fan of pumpkin – though she enjoys watching me compete with myself on the 99 cans of pumpkin cooking- so she made her own dish. Her twist was using American Cheese with Chinese wontons to create, in her words, “the best grilled cheese ever.” If you want to try her recipe, just replace all filling ingredients with cheese. My recipe is below.
- 24 wonton wrappers
- ½ lb butternut squash, roasted OR 8 oz canned pumpkin puree (or a mixture of the two, like I did!)
- ½ Vidalia onion, chopped
- 1 tbs sage, finely chopped
- 3 garlic cloves, finely chopped
- ¼ cup heavy cream
- Freshly ground sea salt and black pepper, to taste
- 1 tsp freshly grated ginger
- 1 tbs honey
- ½ c soy sauce
- ¼ c apricot preserves
- Fill steamer pot with water and bring water to simmer.
- Spray steamer basket with oil.
- Sauté onion, garlic and sage, reserve sauté pan for wontons.
- Add squash/pumpkin, onion mix and cream in food processor.
- Blend until mixed.
- Season with salt and pepper as desired.
- Have a small bowl of water ready for sealing, and a cookie sheet and towel for the filled wontons.
- Place 4-6 wonton wrappers on a clean surface. (adjust the number of wrappers based on your speed; you don’t want wrappers drying out).
- Add a teaspoon of squash/pumpkin mixture to the center of each wonton.
- Wet the edges of each wonton with water and seal by folding into a triangle.
- Then fold two opposite corners up onto the wontons.
- Place on sheet and cover with towel to prevent from drying.
- Repeat with remaining wontons.
- Place 4 wontons in steamer basket, cover and steam for about 5 minutes; re-spray basket as needed.
- Add more oil to sauté pan.
- Transfer wontons to pan and brown, 2-3 minutes on each side.
- Transfer to plate and serve with dipping sauce.
- Mix all ingredients.