So...I bit a bit more than I could chew yesterday and spent hours and hours on my feet in the kitchen. I found a couple recipes in a Food and Wine magazine at my parents' house this past weekend and was inspired to do a little fancy cooking.
These wontons took a while to fold and steam then fry, but they were totally tasty and I made a dozen extra and froze them for another time!
Here's how I did it:
- 4 cloves of garlic
- 3 sage leaves
- 1/2 of a kabocha squash seeded, peeled, and cut into medium chunks
- olive oil
- sea salt
- 1 shallot minced
- 1/2 cup of roasted walnuts (chop finely half and coarsely the other half)
- 24 wonton wrappers
- Preheat the oven to 350 degrees.
- In a piece of foil roast the garlic cloves with 2 sage leaves and a bit of olive oil.
- Cook for 30 minutes until the garlic.
- Steam the squash for 15-20 minutes until very soft.
- Once cooked place the squash in a bowl with the garlic and sage and the finely chopped walnuts and mash with a potato masher or a fork.
- Mince the last sage leaf and saute it with the shallot in a tablespoon of olive oil.
- Add the shallot and sage to the squash along with a couple pinches of sea salt to taste and mix until incorporated.
- Then take out a baking sheet to place the wontons on once they'r folded.
- Then take out the wontons four at a time.
- On each, place a spoonful of squash mixture.
- Wet each edge of one of the wontons.
- Fold the wonton in half pressing down a bit on the edges to secure.
- Give each of the corners a dab of water and fold the m each up to meet in the middle pressing down lightly to s
- cure them there.
- Repeat with the rest of the wontons, place them on the sheet tray, and cover them with plastic wrap.
- (At this point you can freeze as many as you want on a sheet tray in the freezer. Once they are frozen you can place them in a baggie).
- Once all the wontons are wrapped, steam them in a covered pan (with a steamer basket of course) for 5 minutes. (Be careful with this step to make sure that they are not touching. As they steam they get a little sticky and can fuse together as a couple of mine did.)
- (At this point you can place them in the refrigerator and they can stay for a couple days for frying later.)
- In a large frying pan heat 2 tablespoons of olive oil.
- Fry each of the wontons for about 2 minutes on each side until crispy.
- Serve garnished with the coarsely chopped walnuts and your guests will surely be impressed (Avi and Richie sure were!)
I served these with some stewed lentils with some portobellos and green chard.