Pumpkin Spice Cream Cheese Wonton
Discover how to make ultra-crispy wontons filled with a creamy pumpkin-spice mixture. This original recipe is a sweet fall and holiday favorite, with instructions for both deep frying and air frying.
Portions
45
Prep time
30 min
Cooking time
2 min
Ingredients
- 250 g (½ lb) cream cheese
- 500 ml (2 cups) pumpkin purée
- 165 g (¾ cup) packed brown sugar
- 15 ml (1 tablespoon) flour
- 10 ml (2 teaspoons) pumpkin spice
- 2.5 ml (½ teaspoon) salt
- 1 package Wong Wing wonton wrappers (454 g)
Preparation
1
In a bowl, beat the cream cheese with a mixer or whisk until creamy.
2
Add the pumpkin purée and brown sugar to the mixture.
3
Add the flour to thicken the pumpkin filling.
4
Add all the other ingredients, mix well and set aside.
5
On a clean work surface, place a wonton wrapper and spoon a spoonful of pumpkin filling into the centre of the wrapper. Moisten two sides of the wrapper and fold the tip over to form a triangle. Press firmly and fold the bottom corners of the triangle over each other to form a wonton. Repeat with all the wrappers.
6
During the process, take care to cover the dough with a damp cloth to prevent it from drying out.
Option 1 - Cooking in a deep fryer
1
Heat the oil in a deep fryer to 180°C (350°F).
2
Dip the wontons in the oil bath for 2 minutes.
3
Remove from the deep fryer and place in a bowl lined with kitchen paper to drain off excess oil.
4
Allow to cool before serving.
Option 2 - Air Fryer
1
Place the wontons in the Air Fryer basket, brush them with oil and cook at 180°C (350°F) for 10 minutes.
2
Remove from the basket and allow to cool before serving.
