Monday, October 29, 2012

'Tis the Season for Fall - Pretty Pumpkin Wontons

These are said to be eaten as an appetizer or a dessert. This would be one sweet appetizer. But who am I are to argue with a dessert as an appetizer.

Pretty Pumpkin Wontons

1 can (15 ounces) solid pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep fat frying

1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful 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 fat fryer, heat oil to 375 degrees. Fry wontons in batches for 30 - 60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.

Recipe and picture from

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