This recipe comes to us courtesy of from Louisiana Cookin‘
MAKES 24 WONTONS
1 tablespoon peanut oil
2 leeks, white and light green
parts only, diced
1 teaspoon salt
1 8-ounce can pumpkin
1 4-ounce can water chestnuts, thinly sliced
1/2 cup fresh or frozen peas
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons soy sauce
1/2 tablespoon fresh ground black pepper
1 tablespoon sesame oil
1 package wonton wrappers
1/2 cup water
1/2 cup peanut or canola oil for pan-frying
Ponzu Dipping Sauce (recipe follows)
Heat peanut oil in a wok over medium heat. Add diced leeks and salt, and sauté until leeks are soft and translucent, about 5 minutes.
Meanwhile, in a large bowl combine the pumpkin, water chestnuts, peas, ginger, garlic, soy sauce, black pepper, and sesame oil. When leeks are cooked, add them to the mixture. Stir well to combine all ingredients.
Fill each wonton wrapper with about 1 tablespoon of pumpkin mixture. Fold from top corner to bottom corner to close and seal shut by moistening fingertips with water. The water will activate the flour in the wrapper and act as a paste. Now fold in opposite corners and seal again with water. Repeat until all wontons are filled.
Heat oil over medium high heat. (You will know the oil is hot enough when a pinch of salt sizzles when dropped in oil.) Fry wontons until golden brown on both sides, about 3 to 5 minutes per side. Drain cooked wontons on paper towels.
Serve wontons with Ponzu Dipping Sauce (recipe follows).
Ponzu Dipping Sauce
1/2 cup tamari soy sauce
1/4 cup toasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 teaspoon crushed red pepper flakes
green onion, thinly sliced (optional)
Whisk all ingredients together in a small bowl.
Serve as dipping sauce for wontons and other Asian dumplings.