Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup
Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup requires around 2 hours and 5 minutes from start to finish. For 86 cents per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 118 calories. A mixture of rice-wine vinegar, canolan oil, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. 209 people were impressed by this recipe. It is a very budget friendly recipe for fans of Chinese food. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so super. If you like this recipe, take a look at these similar recipes: Roasted Kabocha Squash And Celery Root Soup With Maple Syrup An, Crusted Kabocha Squash, and Kabocha Squash Soup.
Servings: 24
Preparation duration: 55 minutes
Cooking duration: 70 minutes
Ingredients:
4 tablespoons butter, softened
1 tablespoon canola oil
Canola oil, for frying
2 tablespoons chopped chives, for garnish
1/4 cup dark rum
1 egg beaten with 1 tablespoon water, for the egg wash
1 teaspoon minced garlic
1 teaspoon minced ginger
1 medium kabocha squash
Kosher salt and freshly ground black pepper
2 tablespoons pomegranate seeds
16 ounces naturally brewed rice wine vinegar, such as Wan Ja Shan.jpg)
1 cup shiitake mushrooms, cut into fine dice
1 package thin square wonton wrappers
Equipment:
kitchen thermometer
oven
baking sheet
food processor
bowl
frying pan
pot
paper towels
sauce pan
Cooking instruction summary:
Watch how to make this recipe. Special equipment: a deep-frying thermometer Preheat the oven to 350 degrees F. Slice the squash in half and place the halves face-up on a baking sheet. Bake until soft and fork-tender, 35 to 40 minutes. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool. Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook 1 minute to soften. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes. Transfer the mixture to a plate to cool completely. In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary. Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling. Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a platter. In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe. Let the alcohol flames burn off, then pour the seeds over the wontons. Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve. In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted. Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: a deep-frying thermometer
3. Preheat the oven to 350 degrees F.
4. Slice the squash in half and place the halves face-up on a baking sheet.
5. Bake until soft and fork-tender, 35 to 40 minutes.
6. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool.
7. Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan.
8. Add the garlic and ginger and cook 1 minute to soften.
9. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes.
10. Transfer the mixture to a plate to cool completely.
11. In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary.
12. Place 1 wonton wrapper on a work surface with 1 corner nearest you.
13. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling.
14. Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer.
15. Add half the wontons and fry until golden brown, about 2 minutes.
16. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt.
17. Transfer to a platter.
18. In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe.
19. Let the alcohol flames burn off, then pour the seeds over the wontons.
20. Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve.
21. In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted.
22. Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks.
Nutrition Information:
covered percent of daily need
