Its a Wrap

Dumpling Party

These dumplings really set the tone for a fun, interactive evening with a small group of friends. Involve your guests in prepping ingredients, wrapping the dumplings, tending to the crackling fire & ensuring everyone has a drink in hand. Below I offer a vegetarian pumpkin version along with a pork sausage version. At your next get together why not serve these along with other Asian inspired snacks, including edamame & shumai.

Thai-Spiced Kabocha Pumpkin Dumplings

Remember the soy braised Kabocha Squash we made recently? It is quite plentiful, so we roasted the other 1/2 of the squash with a sprinkle of olive oil & salt. The roasted squash scoops out quite nicely & saves well. Half of the squash provided enough filling for two rounds of these for two different parties.

ingredients:

1/2 kabocha squash, roasted

1/3 can coconut milk (feel free to use lite)

1 tsp Thai red curry paste

1 clove garlic, minced

1/2 inch piece ginger, minced

2-3 drops fish sauce

1 package wonton wrappers (we used nasoya brand)

1 egg white

1. pre-heat oven to 350F to roast kabocha squash with a sprinkle of olive oil & salt. cook until squash is soft to the touch of a fork.

2. once cooked, let squash cool until easy to handle. once cool, scoop the cooked squash from the shell - the skin should peel off very easily. 

3. mix in coconut milk, curry paste, garlic, ginger & fish sauce until you have formed a very thick paste.

4. Fold into wontons according to these four easy steps below:

Step 1:

Fill each wonton wrapper with a spoonful of filling

Step 2:

Fold over the wonton wrapper into a triangle 

& using your finger seal with egg white

Step 3:
Press triangle ends together to form a dumpling shape 
& seal with egg white

Step 4:
Line on a greased baking sheet & 
brush dumplings with remaining egg white

4. bake for about 9-12 minuted until the edges have slightly browned

Maple Pork & Red Pepper Dumplings

ingredients:

1/2 red pepper, diced

1/2 white onion, diced

1 tsp olive oil

1/2 tube maple pork sausage (without casing)

1 package wonton wrappers (we used nasoya brand)

1 egg white

1. saute the red pepper & onion in olive oil until the onion begins to brown

2. add the sausage & cook through until browned on all sides

3. set aside the pork until it is cool enough to handle

4. fill the wonton wrappers following the 4 steps above & bake for about 9-12 minuted until the edges have slightly browned