12 tbsp pumpkin puree
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 sp ground nutmeg
1/4 tsp ground cloves
1/4 tsp vanilla extract
4 tbsp cream cheese, softened at room temperature
40 wonton wrappers
1 egg
1 tablespoon water
oil, for frying (canola, peanut, vegetable)
powdered sugar
Method
1.Peel dice and boil pumpkin when cooked squeeze out exces water ab=nd puree in a blender
2..Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
3.In a small bowl, whisk together the egg and the water for the egg wash.
4.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.
5.Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat with the remaining skins.
6.It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
7.Heat 1 1/2-inches of oil in a pot, wok or small frying pan. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.
8.Dust with icing suger.
9.Serve with either plum sauce or pineapple sauce
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