by Jaden | Appetizers/Bites, Asian, Desserts, Recipes | 30 comments
If you are not up to making pumpkin pie (me) these little treats are perfect. Bite sized, filled with pumpkin puree, cream cheese and pumpkin spices- like clove, nutmeg and cinnamon.
Fry ’em up and an instant dessert that even the kids will love.
Oh, and serve them with a scoop of ice cream and you’re golden.
I made these this morning on Fox13 Tampa Bay along with Turkey and Roasted Chestnut Lettuce Wraps. Both recipes are a riff from recipes from The Steamy Kitchen Cookbook!
When you’re shopping for wonton wrappers, pick out the THICKEST wonton wrappers possible – because the pumpkin/cream cheese mixture is not solid but creamy, the thin wrappers may burst in the hot oil. You can find these wonton wrappers in the refrigerated produce section of your grocery store – sometimes in the tofu section. The brand I used is Nasoya, which is thick enough.
I definitely want to stress how important it is to seal that baby tight. Paint each edge with egg wash…spoon just a teaspoon of filling in the middle. Lift up a corner to seal tightly, and then pinch together again to make sure the edges are sealed.
Then you can fry them up in cooking oil (canola, vegetable, peanut) for a minute or so each side. Any wontons that are NOT closed properly will leak and possibly splatter!
makes 40
You can find wonton wrappers in the refrigerated produce section of the regular supermarket or the frozen section of an Asian market. These wrappers were provided by Nasoya.
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 wonton wrappers
1 egg
1 tablespoon water
oil, for frying (canola, peanut, vegetable)
powdered sugar
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 wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
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 wontons 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Janice Bays on 1/24/23 at 3:43 pm
I’m late to the wonton party but this recipe lets me know I need to explore more!
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Jenny Stafford on 10/28/22 at 8:49 pm
I’m not a fan of Pumpkin but absolutely LOVE the Chocolate wontons!!! My all-time favorite movie is the Titanic!
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Rachel on 10/28/12 at 5:57 pm
I made these a posted a modified version of them on my blog (link: http://blog.beautyseenphotography.com/?p=1120), linking back to you. They are so good! Thanks for inspiring me.
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Caitlin on 1/10/11 at 12:22 am
http://www.vietfoodrecipes.com has a good demonstration on how to wrap wontons. This wrapping method is simple, but definitely check out:
http://www.vietfoodrecipes.com/how-to-make-vietnamese-fried-wontons-hoanh-thanh-chienGreat video!
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Cliff on 11/13/10 at 10:52 pm
My girlfriend liked them, but I wasn’t so fond of them. The consistency of the pumpkin wasn’t quite right with the crunchiness of the wonton. The taste of the pumpkin was fine, but sorry, I will stick with pumpkin pie. Pumpkin pie is much less work for me, even with rolling out the pie crust, than these, and much less messy, too. Thanks for the idea, though!
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Christie on 11/8/10 at 11:31 am
Hi Jaden, These sound sooo good but I was wondering .. can these be baked instead of fried? If yes then what temp. 350?
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Chaya on 10/25/10 at 9:08 pm
Hi Jaden. The other night, I made your wontons with chocolate candy inside. They were delicious. Now, I am onto trying the pumpkin/cream cheese wontons. The world of wontons is fun. Thanks for sharing.
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SteamyKitchen on 10/26/10 at 12:20 am
Thanks Chaya!
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Karen Cupcake on 12/3/09 at 9:16 am
MUST try these, and someone PLEASE find out how to make Butterfinger ones too! omg!
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Lisa @ The Cooking Bride on 12/2/09 at 10:53 pm
Mmmm, my husband loves dessert wontons! I bet this would be good with a little sprinkling of powdered sugar!
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Gelato New York Chick on 11/30/09 at 5:12 pm
Ahh, this just sounds scrumptious! Thanks Jaden for your unique twists to what I usually thought was plain ordinary 🙂 I’ll definitely try and make some of this for Christmas and use it as topping for one of our gelato specials! Pumpkin pie gelato with pumpkin fried wontons sound too much? 😉
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TempusFugitive on 11/28/09 at 4:56 am
Jaden, I took the route of doing something a bit less rich. I did savory pumpkin stuffed pot stickers with a drizzle of pomegranate molasses & crushed walnuts. Kinda like pumpkin pie filled dumplings…
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Gay on 11/27/09 at 9:14 am
Wow, this looks yummy! I must try this at home.
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KarinCooks on 11/27/09 at 12:50 am
Wowzer, Jaden! These look soooooo delish! Thanks for sharing. Love everything aoubt this. Happy Thanksgiving!
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miri @ laura|carmen on 11/25/09 at 6:09 pm
I was making a savory version of this dish for a few years, stuffed with a spicy butternut squash and ricotta mixture. Those little wonton wrappers are so much fun, you can stuff ’em with just about anything. So versatile and so much fun!
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Justin on 11/25/09 at 4:26 pm
Pumpkin and Wonton! Wow! These sound delicious! And your pictures are always so beautiful!
xoxo
BK CrewReply
Anne on 11/25/09 at 4:09 pm
Can you please let us know the brand of wok you used on show? I’m going to make your coconut shrimp as appetizer for a dinner party this weekend. Thanks. Happy Thanksgivng.
Hi Anne, I use Scanpan CTX – it’s the BEST.
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Karen@Mignardise on 11/25/09 at 1:12 pm
Pumpkin ragoons – yum. That’s all I have to say.
Have a great holiday!
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Kiran on 11/25/09 at 12:59 pm
Yummylicious! I would also try to sneak in a chocolate bar 😀 Mischief’s 😉
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Mardi@eatlivetravelwrite on 11/25/09 at 12:02 pm
This looks awesome. I think I might have to make these VERY soon!
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Nate on 11/25/09 at 5:32 am
Hm, I wonder if these could be served with some kind of sweetened, brown butter sauce.
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Sues on 11/24/09 at 10:25 pm
Congrats! These look SO good and I just happen to have some Nasoya coupons I need to put to use!
Happy Thanksgiving 🙂
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Amy on 11/24/09 at 8:50 pm
I made a baked version using phyllo dough once. It was very light and less cloying than pumpkin pie. I should really post the recipe…
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Lauren on 11/24/09 at 8:14 pm
I might just have to try these with my GF homemade wonton wrappers! Very delicious filling you’ve got there =D.
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Tom on 11/24/09 at 8:12 pm
What temperature are these meant to be eaten at? They look awesome!
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candice on 11/24/09 at 8:09 pm
Such a creative application for winter squash. I’ve never deep-fried anything before, but I may just force myself to learn how to make these. And OMG… Butterfinger in wontons?! I like Butterfinger plain (big stash from Halloween!), but I bet it would taste amazing warm and oozing from a hot, freshly fried wonton… OMG.
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meeso on 11/24/09 at 7:42 pm
These are great, Jaden! Perfect for those of us who love baked goodies but don’t love to bake 😀
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Deseree on 11/24/09 at 6:55 pm
OMG YUM! These look fantastic. I just love that you can do so many different things with wontons, the possibilities are endless. I’ve only made one dessert wonton (Strawberry and Nutella) these are the next ones to try, immediately followed by the butterfinger version.
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Julie @savvyeats on 11/24/09 at 4:55 pm
One of my favorite local restaurants makes a butterfinger dessert wonton that is nothing short of amazing… but I have a feeling these pumpkin wontons would beat them out!
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SteamyKitchen on 11/24/09 at 6:38 pm
ooooh Butterfinger!????? Butterfinger in wontons. OH MY.
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