Thursday, May 24, 2012

Sesame Pumpkin Wontons

Sesame Pumpkin Wontons

(serves 4)
  • 500g butternut pumpkin, peeled, diced
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped
  • 1/4 cup drained water chestnuts, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 12 gow gee wrappers (see note)
  • 1/4 cup reduced-salt soy sauce, to serve
  1. Preheat oven to 200ºC. Line a baking tray with baking paper. Place pumpkin onto tray. Drizzle with oil. Season with pepper. Toss to combine. Roast for 25 minutes, or until tender. Set aside to cool.
  2. Combine pumpkin, onion, water chestnuts and ginger in a bowl. Place 1 wrapper onto a flat surface. Brush lightly with water. Top with 3 teaspoonfuls of pumpkin mixture. Fold in half and pinch to seal. Repeat with remaining wrappers and pumpkin mixture.
  3. Cut slits in a sheet of non-stick baking paper. Use to line a steaming basket. Place wontons onto paper (not touching each other). Place basket over a wok of simmering water and steam for 25 minutes.
  4. Serve wontons with soy sauce, for dipping.

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