Ingredients
Units
Scale
- 1 whole bulb of garlic
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, minced
- 1 cup pumpkin puree
- 1/4 teaspoon Chinese Five Spice
- 1/8 teaspoon cayenne pepper
- Salt and pepper
- 1/4 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
- 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.
- 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.
- 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.
- 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.
- 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 while warm.
Notes
- I used store-bought wonton wrappers, available everywhere now, even at Target! Cover with a damp towel so they don’t dry out while you’re forming the dumplings.
- If you don’t want to use an egg wash to seal the dumplings, water will work just as well.
- If you don’t have a bamboo steamer you can also use a regular steamer in a pot sprayed with cooking spray.
- Another way to form the dumplings is by placing a teaspoon in the center of the wonton wrapper and pulling up all sides to form a little package, securing with egg wash or water.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: Appetizer
- Method: Oven & Stove Top
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 3-4 Wontons
- Calories: 436
- Sugar: 2.3 g
- Sodium: 739.1 mg
- Fat: 10.4 g
- Carbohydrates: 72.4 g
- Protein: 12.6 g
- Cholesterol: 11 mg
