Pumpkin Wontons with Chardonnay Cream Dipping Sauce
INGREDIENTS- 2 Tbs. butter
- 3 Tbs. minced or grated shallots
- 1 15-oz. can pumpkin puree
- 1 tsp. ground sage
- 1/2 tsp. thyme
- 3/4 cup ricotta cheese
- Pinch nutmeg
- Kosher or sea salt and freshly ground pepper
- 3 Tbs. grated or shaved Parmesan cheese
- Thinly sliced scallion or chives for garnish
- 1 package square wonton wrappers
Melt butter in large saute pan, over medium heat. Add shallots and saute for 1 minute until translucent. Add pumpkin puree, ricotta, sage, thyme and nutmeg. Season to your taste with salt and pepper.
To fill wontons:
Lay one wonton in front of you. Cover remaining wonton skins with damp towel to keep from drying out.) Moisten all edges of wonton wrapper with water. Place heaping teaspoon of wonton filling in center. Fold wrapper in half lengthwise, press down firmly on ends to seal. Fold over wrapper one more time. Push corners up and hold in place; wet corners. Bring two ends together so they overlap, press to seal.Repeat with remaining wontons. Place on parchment-lined cookie sheet.
To cook, heat about 3 inches of oil to about 350 degrees. Fry in small batches until they are golden brown, about 2 minutes, drain.
Garnish with fresh shaved Parmesan cheese and diced scallions or chives.
WONTON DIPPING SAUCE
INGREDIENTS FOR WONTON DIPPING SAUCE
- 1 Tbs. butter
- 2 cloves garlic
- 2 cups Round Barn Winery Chardonnay
- 1 can chicken broth
- 2 cups heavy cream
Melt butter over medium heat. Add garlic and saute; add chicken broth and chardonnay, raise heat to high and bring to boil. Reduce liquid until thick and syrupy (about 20 minutes) or until consistency for dipping.
When ready to serve, sprinkle with fresh shaved Parmesan and chives. Serve the sauce warm.
