Wontons are a perfect appetizer for dinner parties. They’re easy to make and you can stuff them with practically anything from seasoned ground pork with vegetables, cheesy mixtures to fruit fillings. Our recipe of these savory cheesy fortune bags are great served with a citrusy sauce like raspberry puree, made from cooked raspberry with sherry, cinnamon, sugar and water. Cool the sauce, puree and pour into a squeeze bottle (see recipe below.) The wontons freeze well, so you can store the extra ones you’ve made to enjoy later. Dust the pie tins or dinner plates with flour before lining the wontons to prevent sticking. After the wontons are frozen, take them off the plates and store in heavy duty freezer bags. If you think 100 wontons are too much, scale down to 50 and just cut all ingredients to half. Happy Chinese New Year of the Dragon to all!
2 cups Mascarpone cheese
2 cups cream cheese
1 package fresh wonton skins (about 80-100 sheets)
2 tablespoons olive oil
1 medium pumpkin
3 large red onion, diced
3 cloves garlic, finely minced
5 leaves sage, finely minced
2 teaspoons cayenne pepper
2 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
Juice of 1/2 lemon
A pinch of sugar
Oil for frying
Freshly cracked black pepper
Half the pumpkin and scoop out the seeds. Place the pumpkin on a baking sheet cut side up, drizzle with 1 tablespoon olive oil, sprinkle kosher salt and freshly ground pepper. Roast in the oven at 400 degrees for 30 minutes. Cool, scoop out the roasted pumpkin and set aside.
In a sauté pan. Heat 1 tablespoon olive oil and throw in the diced onions and minced garlic. Season with salt & pepper and a pinch of sugar. Sauté until onions are caramelized and fragrant, about 6 minutes.
In a large mixing bowl, add the pumpkin, sautéed onions, minced sage, cheeses, cayenne, Tabasco, Worcestershire, lemon juice and salt & pepper to taste. Mix all ingredients well together.
Wrap filling in traditional Chinese wonton skins. Deep fry until golden brown. Drain on paper towel and serve immediately.
2 cups raspberry (fresh or frozen)
1 cup sugar
1/4 cup sherry
1 2″ cinnamon stick
2 cups water
In a sauce pan, bring all ingredients to a boil then immediately turn down to a very small simmer. Reduce to half, about 35 minutes. Watch it closely so you don’t burn the sauce.
Cool the raspberry sauce and purée in a blender. Pour the sauce in a squeeze bottle. Decorate the sauce over the plate in whatever fashion you’d like.