Ingredients
Scale
- ½ kabocha pumpkin, about 1 ½ lb
- 4 ounces mozzarella cheese cut into small ¼ inch cubes
- ½ onion
- 2 Tablespoons unsalted butter
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 2 Tablespoons flour
- 3 cups neutral oil
- 1 package wonton skins
- 1 egg
Garnish:
- A handful of sage leaves
- Coarse salt (like maldon)
Instructions
- Scoop out the seeds of the kabocha with a spoon. Cut the kabocha into thick wedges and set the pieces on a steamer insert or basket. Steam the kabocha on high heat for 25-30 minutes until tender. (Use a skewer or tip of a knife. Both should slide easily into the flesh.) Set aside until cool enough to handle.
- In the meantime, dice the onion very fine and set aside.
- Heat a pan over medium high heat for several minutes. Add the butter and let it melt and then bubble. Continue to cook the butter until the milk solids start to brown 1-2 minutes. Add the onion and lower heat to medium, stirring for 5-7 minutes until the onion is soft and translucent. Set aside.
- Remove the skin from the kabocha either using a pairing knife or a spoon. Discard or eat the skins.
- Put the kabocha into a bowl and then mash it. Add the browned onions, the salt, black pepper, nutmeg, and flour. Stir to combine.
- Crack the egg into a small bowl and add 1 Tablespoon of water. Whisk with a fork to combine.
- Take one wonton wrapper and brush the edge of half with the egg wash.
- Place 1 Tablespoon of filling in the center and add 1 piece of cheese. Seal the wrapper, pushing out any air bubbles. Set aside on a tray and continue filling and sealing the rest of the wontons until you have used up all of the filling. You will yield approximately 40 wontons.
- Heat the oil in a deep skillet over medium heat for 5 minutes. Test the oil by dipping the edge of a wonton into the oil. It should bubble around the edge. If not, continue heating the oil for several more minutes.
- Wash and dry the sage stems. Pick the sage leaves off of the stem and then fry them in the oil for 2-3 minutes. Drain them on a paper towel and set aside.Carefully place 6-8 pieces of wontons into the pan and fry for 3-4 minutes, turning them occasionally, until golden brown. Set aside to drain on paper towels and continue frying the rest of the wontons in batches.
- Sprinkle the wontons with some coarse salt and serve them garnished with the fried sage leaves.
Notes
*Do not use fresh mozzarella as the moisture in the cheese will cause the wrapper to burst. Instead use the block of firm mozzarella and cut into small cubes.
*Once you wash your sage leaves, dry them carefully with paper towels to eliminate all moisture before frying.
*The wontons can be made and then frozen uncooked. Freeze them on a baking sheet (make sure to leave space between the wontons so they do not freeze as one block) until they are frozen solid. Then bang the baking sheet on the counter to loosen them from the baking sheet and transfer to a storage bag. Cook them the same way, adding another minute or two to fully heat the center.
Keywords: kabocha, dumplings, thanksgiving appetizers, vegetarian, holiday recipes, pumpkin