I had the privilege to participate in a pumpkin recipe contest. The only rule was - you had to make something you never made before. Well, the thought came to my mind to create pumpkin wontons. This recipe came to life in my mind pretty quickly and I think it was a hit.I came up with a few other "pumpkin" recipes that I think you'll love. I'll make them next week.
What I love about this recipe is you can't really taste the pumpkin - so if you're a pumpkin hater, you're still going to be a lover of this recipe. The crispy fried wonton with the creamy, warm chicken center - infused with flavors of ginger, garlic and tangy teryaki and orange. You'll be in flavor heaven!
Pumpkin Wontons
- 1 pkg wonton wrappers
- 1 (8 oz) pkg cream cheese
- 4 chicken breasts
- 1 small can pumpkin puree
- 1/2 tsp garlic powder
- 1/4 tsp ginger
- 1 box of chicken broth
- 1 bottle Kikkoman's Teryaki glaze
- 1 bottle orange marmalade
- salt
- 4-6 cups canola oil
Empty pumpkin puree in small b
owl. Add remaining ginger, garlic and a tiny pinch of salt. Blend well. Heat oil to medium high.Lay out wonton wrappers (about 8 at a time so they don't dry out) on counter. On each wrapper spread 1tsp of cream cheese, piece of shredded chicken and 1 tsp of pumpkin mixture. Fold sides up and press together so your wraps look like garlic bulbs.
When oil begins to sizzle and pop, add wontons. Cooks just a couple minutes until all sides are golden and crisp. Do not leave too long in oil or on one side or they'll burn and turn dark brown. Place them on a dish lines with paper towels so the oil drains off. Cover with a lid and keep warm.
In a small dish combine 1 cup of orange marmalade with 2-3 Tbsp of Teryaki glaze. Heat up on stove or in microwave. Serve warm with wontons!
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