The pumpkin cooking experiments don’t have to end just because Halloween is over. We’ve already shown you how to make a pumpkin spice latte. Now, fall flavors meet asian fusion in a delightful and spicy combination!
Watch out for these little pumpkin pouches because they pack a punch. With a crispy wrapper and perfect gooey center, it’s hard to eat just one.
In the words of Food Network star Emeril Lagasse, “kick it up a notch!” Tailor the flavor to exactly how you want it. If you’re a spice addict, add chili paste and cayenne pepper.
- 18 wonton wrappers
- 1 cup pumpkin puree
- 1 tablespoon thai chili paste (or Sriracha)
- 1 tablespoon soy sauce
- 1 green onion stalk, finely chopped
- ½ white onion, finely chopped
- 6 basil leaves, finely chopped
- 1 teaspoon minced garlic
- Olive oil
- Spices (I opt for a dash of paprika, cayenne pepper, black pepper, ginger, nutmeg and garlic salt).
- Optional side: cottage cheese
Sautee chopped onions in olive oil until caramelized and add a dash of cayenne pepper.
In a bowl, combine all ingredients (except olive oil) and mix well.
Wet all four edges of the wonton wrapper with water and add about 1 teaspoon of filling to center of wrapper. Fold four corners to the center and press together.
Brush each wonton lightly with olive oil, and bake at 375 for 10 minutes, or until golden brown and crispy.
Dust with paprika and freshly ground black pepper while still warm.