I made these on Saturday and it took me a while to get Chase to try them due to the fact that he was busy updating my Iphone. See, electronic updating rates on my priority list right below cleaning the underside of my coffee table with a toothbrush. Chase however, will have trouble sleeping at night if any of our electronic devices are not fully updated at all times, so when I started poking him in the ribs saying he needed to taste these pumpkin wontons RIGHT NOW, he avoided eye contact and tried to act like I wasn’t there, even though I could totally see him flinching from my pointy finger jabs. And then I said, in my most threatening voice, that if he doesn’t eat one right this second IT’S GOING TO GET COLD and he still continued to fiddle with my phone, proving that obviously someone’s priorities are seriously out of whack and they are sooo not mine.
However, when he tried one 30 minutes later, I finally got the acknowledgment that “oh yeah these are really good.”
Then he actually GOT UP and came over to the kitchen to take another one off the plate.
And then later I had to yell at him because he was still eating wontons and I was MAKING DINNER and he was going to fill up on dessert, and I got scared cause not only do I sound EXACTLY like my Mother, but I was addressing my husband and not a small child and there is something wrong with this picture.
After dinner, when I thought we had both finally eaten as many wontons as we could for dessert and I said I was just going to throw out the last one and Chase was all “Don’t you even think about it. Step away from that wonton right now.”
So yeah, these are good. And easy to make. Sometimes when I hear the word “wonton” I think “Asian food” which to me means “hard to cook”. But since the wrappers come already made, you should just say to yourself that wonton really means “pre-made dough that I put stuffing in and then bake/fry.” It is way less scarier that way. Fact.
Baked Pumpkin Wontons
Makes about 30 wontons
As you can tell by the photos, I was not careful with my first batch and a lot of the stuffing leaked out. Be sure to really seal the edges of the wontons to keep all the yummy filling inside.
1 egg, beaten (for egg wash)
4 oz cream cheese, softened
7-8 oz canned pumpkin (half of one can)
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 450 degrees F.
Combine all of the filling ingredients in a bowl and beat together until smooth.
Take a wonton and lay flat. Spoon 1 teaspoon of filling into the center. Keep a small bowl of water nearby and run your finger along the edges of the wonton. Fold in half at the corners to make a triangle, and using a little more water pinch the edges to fully seal each wonton.
Repeat this with all the wrappers until you’re out of filling. Lay flat on a baking sheet and brush with egg wash. Cook in the oven for about 10 minutes, or until the edges start to crisp and turn brown. It’s up to you if you want to cook them until the whole wonton is golden. I actually found I liked them a little better when the plum centers were slightly soft.
Allow to cool for a minute before digging in. Find friends and share.