Pumpkin Wontons Recipes

Steps:

• Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
• Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until blended; spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
• Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool. Sprinkle with powdered sugar. Serve with caramel sauce.

Steps:

• For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
• Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
• Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
• Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.

Steps:

• Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl. Adjust the sweetness if necessary with a little more sugar.
• Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds. Serve with sliced green apples and fried wonton chips!
• In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks. Refrigerate until chilled, up to 2 hours.
• Add the seeds to a bowl and just cover with warm water. Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!).
• Preheat the oven to 300 degrees F.
• Strain and completely dry the seeds. Coat in the butter and honey and sprinkle with salt to taste. Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour. Let cool (they will crisp up further as they cool).

Steps:

• In a bowl combine the pumpkin puree, cinnamon, garlic, brown sugar, soy sauce, red pepper, maple syrup and salt. Add the chicken and mix well.
• Spoon equal amounts of the chicken mixture onto the wonton wrappers and seal the edges by brushing the egg white on them and pressing down. Heat the oil in a deep saucepan and drop in the wontons, in batches. Fry for a few seconds until wonton is lightly browned and crispy.

Steps:

• In a small bowl, combine the pumpkin, cheese and salt.
• Place 1 tablespoon of the pumpkin mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
• Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
• In an electric skillet or deep fryer, heat oil to 375 degrees F.
• While oil is heating up, combine dip ingredients in a small bowl or individual containers. Serve with wontons.
• Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve immediately.

Steps:

• Preheat oven to 400ºF.
• In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
• Place one wonton wrapper flat on work surface.
• Spoon 1 Tbsp.
• filling into center.
• Moisten edges of wonton with water and fold in half to form triangle.
• Press edges to seal.
• Repeat with remaining filling and wontons.
• Arrange filled wontons on ungreased baking sheet.
• Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
• Bake until golden, about 16 minutes.
• Turn and bake 2 more minutes.
• Set baking sheet on wire rack to cool.