Savory Pumpkin Wonton Bites

Starters | July 31, 2017 | By

Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly! 

These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!

wontons-on-tray_600x400Place the stuffed wonton wrappers on a baking sheet before steaming.

wontons-in-steamer_600x400Steam the wontons in a bamboo steamer or stove-top steaming insert.

wontons-in-frying-pan_600x400Fry the wontons in a skillet after steaming, and serve warm!

Follow my blog with Bloglovin!

Savory Pumpkin Wonton Bites
 
Author:
Serves: 4
Ingredients
  • 1 whole bulb of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 medium shallot, minced
  • 1 cup organic pumpkin puree
  • ¼ teaspoon Chinese Five Spice
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
  • 14 square wonton wrappers
  • 2 tablespoons canola oil
  • 1 tablespoon grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
  2. Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
  3. To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
  4. To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
  5. Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.

If you liked this recipe, try our Pork Potstickers

pork potstickers

Shop products featured in this recipe:

Matcha Cheesecake Muffins

matcha cheesecake muffins

Sweets | July 24, 2017 | By

I’m really not a fan of baking… just sayin’. So, when I feel a sweet tooth coming on it has to be a super easy recipe or I’m out! This quick Matcha Cheesecake Muffins recipe will satisfy your sweets craving without a ton of steps. It’s sweet but has that wonderful depth of flavor from the matcha green tea powder. And how pretty are these swirls of marble? Just use a sharp knife to create this pretty pattern on the muffins. These are big ass muffins, so share one with a friend (or NOT!). If you like this recipe, you’re gonna love our Matcha Green Tea Cupcakes! It’s love at first bite!

matcha cheesecake muffinsSwirls of matcha green tea cheesecake batter and chocolate create this gorgeous muffin that’s so easy to create!

matcha muffinsThe cheesecake batter is made with matcha green tea powder, cream cheese and melted white chocolate.

matcha cheesecake muffinsThree layers of the batter are placed in a large muffin tin.

matcha cheesecake muffinsSwirl the matcha green tea cheesecake batter with chocolate muffin batter to create this beautiful marbled design.

matcha cheesecake muffinsThis recipe makes six large Matcha Cheesecake Muffins. Love at first bite!

Matcha Cheesecake Muffins
 
Author:
Serves: 6
Ingredients
  • For the cheesecake:
  • 8 ounces cream cheese, room temperature
  • ¼ cup sugar
  • 1 tablespoon matcha powder
  • 5 oz. white chocolate, melted
  • 1 egg, room temperature
  • For the muffins:
  • 6 tablespoons unsalted butter, diced
  • 6 ounces semi-sweet chocolate chips
  • ½ cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • 1 tablespoon cocoa powder
  • Pinch of salt
Instructions
  1. Preheat the oven to 350 degrees. Spray a six-muffin tin with cooking spray.
  2. Make the cheesecake: Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
  3. Make the muffins: Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
  4. Layer the muffin tin: spread ¼ of the chocolate muffin mixture at the bottom, ¼ of the matcha mixture in the middle, and ¼ of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.
Notes
Notes: You can melt the white chocolate in a glass mixing bowl in the microwave on 20-second intervals.
Adapted from: www.ful-filled.com

If you liked this recipe, try our Asian Matcha Holiday Bark

matcha holiday bark

Shop products featured in this recipe: