PHOTOGRAPHY BY Taylor Mathis
Our Peachy family gathered for a wonderful soirée to kick off the holiday season. We shared our favorite holiday appetizers and sides. Today Lisa Newell, our Creative Director, shares with you one of her favorite dishes…pumpkin pie wontons![schema type=”recipe” name=”Pumpkin Pie Wontons” image=”http://www.dev2.peachythemagazine.com/wp-content/uploads/2014/12/ent_wontons.jpg” yield=”makes about 24 wontons” ingrt_1=”1 cup canned pumpkin” ingrt_2=”2 tablespoons maple syrup ” ingrt_3=”3 tablespoons light brown sugar” ingrt_4=”1/4 teaspoon cinnamon ” ingrt_5=”1/4 teaspoon nutmeg” ingrt_6=”1/4 teaspoon ginger” ingrt_7=”24 wonton wrappers” ingrt_8=”1 egg white” ingrt_9=”Cinnamon Sugar (equal parts cinnamon and sugar) for dusting” instructions=”Preheat oven to 400°. In medium bowl, mix pumpkin, maple syrup, brown sugar and spices. Place one wonton wrapper flat on work surface. Spoon 1 tablespoon of filling into center. Moisten edges of wonton with egg white and fold in half to form triangle. Press edges to seal. Moisten corners of long edge of triangle with egg white and pinch together to form wonton. Repeat with remaining filling and wontons. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray or brush with vegetable oil and sprinkle each with cinnamon sugar. Bake until golden, about 16 minutes. Set baking sheet on wire rack to cool. Serve with whipped cream.” ]
NOTE: This video from Chow.com shows a few ways to fold a wonton including one similar to the method described above.