This recipe for Fried Pumpkin Wontons comes to us from Delightful Table’s lead cooking instructor Scheherezade Daftary. She started out as a food blogger with an emphasis on eating locally, seasonally and sustainably. In 2017, that turned into cooking classes that she continues to teach in Los Angeles.
Daftary’s classes include topics like making plant-based pasta from scratch, the art of plating and presentation, Indian food made simple, farm to table: summer peaches and BBQ fun, and quick weeknight dinners from around the world.
Since it’s the season for pumpkin in the U.S., Daftary agreed to share some of her favorite pumpkin recipes with our audience. First off? Delicious Fried Pumpkin Wontons.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon warm water
- 1/4 teaspoon salt
- For dusting and rolling wrappers corn starch
- 6 cloves minced garlic
- 1 1-inch piece of ginger, minced
- 6-8 green onions
- 2 cups cooked pumpkin
- 1 tablespoon arame seaweed, soaked
- 2 tablespoons miso paste
- 1/4 cup mirin
- 2 teaspoons sesame oil
- As needed juice of 1 lemon
- As needed for cooking/frying neutral oil like grapeseed, safflower, or other veggie oil
- To taste salt
Preparation
- 1 Mix flour and salt together, then add water and work it into a dough, kneading for a minute or two until it’s smooth. Form the dough into a ball and let it rest for at least 30 minutes.
- 2 Heat 2 Tablespoons oil over medium high heat and toss in the green onion, garlic and ginger. Sauté for a minute or until very fragrant.
- 3 Add chopped, cooked pumpkin to the pan and cook, smashing pumpkin down and breaking apart big chunks with a spoon or spatula.
- 4 Add the miso, mirin and arame seaweed to the pumpkin. Taste and add more salt if needed.
- 5 Set the filling aside to cool and then make your wrappers.
- 6 Take the dough and separate it into two pieces. Flour your work surface with corn starch and form the dough into a rectangular loaf shape. This will make it easier to roll it out into a sort of square shape. Using a rolling pin, wine bottle or pasta roller, roll the dough out as thin as you can get it without it breaking. Then cut it into square-ish shapes and fill each square with a dollop of filling. Wet the edges of the wonton wrapper and pinch and seal.
- 7 Heat about 3 inches of safflower, peanut, grapeseed or other neautral, high heat oil to 350 degrees F. When the oil is hot, carefully drop in the wontons one at a time. Make sure you leave enough room for them to float around. Turn them so they get brown on all sides, then remove with a slotted spoon or spider to a cooling rack placed over a cookie sheet. Keep going until all the wontons are fried.
- 8 Serve the wontons hot with soy sauce or ponzu sauce.
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