Roasted Butternut Wontons With Sesame Dipping Sauc... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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One of the most incredible appetizers I have ever made. Roasted butternut squash with a heavy dash of Asian influence throughout. Recipe adapted from Chef Michele. Ingredients:
1 fresh roasted butternut squash, pureed and measured out to be 2 - 3 cups or a package frozen butternut squash puree, thawed and drained of excess liquid (i roasted a fresh squash) |
1/2 cup plus 2 tablespoons soy sauce |
3 tb packed brown sugar |
1/4 tsp salt |
2 scallions, minced |
1 tsp grated ginger |
1/4 tsp toasted sesame seeds |
1 tb honey |
40 wonton wrappers, refrigerated |
canola oil for frying |
Directions:
1. Put squash, scallions, 2 tablespoons soy sauce, brown sugar, salt and ginger in a bowl and mix well. Stir together sesame seeds, 1/4 cup water, honey and remaining 1/2 cup soy sauce in a bowl; set sauce aside.
2. Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal (or follow instructions for folding on wanton package). Place on a baking sheet; freeze until firm, 10 to 15 minutes. This can be time consuming, prepare accordingly.
3. Heat 2 inches of oil in a deep skillet over medium heat until hot but not smoking. Stove temps vary - adjust as necessary to not cook too fast, nor too slow. You do not want to flash fry the wonton skins. They will darken too quickly. Add about 10 wontons to hot oil, one at a time and cook until golden brown, turn over then fry until golden on other side as well. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and wontons. Serve with dipping sauce.
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