Wontons with shiitake and pumpkin in pomegranate-vinegar syrup

Votes: 1

How to Make - Shiitake and Pumpkin Wontons in Pomegranate-Vinegar Syrup

Time: 2 hours.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 181, total fat 12 G., saturated fats 2 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 7 mg, sodium 178 mg, sugar 0 G.

Rich shiitake mushrooms, sweet pumpkin, and ginger make a perfect combination for autumn wonton filling. Deep-fried, the wontons are deliciously crispy with a delicate vegetable filling. Served as an appetizer in a pomegranate-vinegar syrup with pomegranate flambé.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Wontons

1 medium kabocha squash
4 tbsp softened butter
1 tbsp. l. rapeseed oil
1 teaspoon crushed garlic
1 teaspoon chopped ginger
1 cup shiitake mushrooms, finely diced
1 package thin square wonton dough pieces
1 egg, beaten with 1 tbsp water, for brushing the dough
Rapeseed oil for frying
2 tbsp. l. pomegranate seeds
1/4 cup dark rum
Pomegranate-vinegar syrup (see recipe below), for serving
2 tablespoons chopped green onions, for serving
Special equipment: deep fat thermometer

Pomegranate-vinegar syrup

450 ml. natural rice wine vinegar
2 tbsp. l. pomegranate seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shiitake mushrooms, pumpkin, wonton dough, ginger root, garlic, wine vinegar, rum, pomegranate

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Cut the pumpkin in half and place the halves face up on a baking sheet. Bake until the pumpkin is tender, 35–40 minutes. Transfer to a large bowl, add 2 tablespoons of warm butter, and mash with a fork until smooth. Alternatively, puree in a food processor. Let cool.
Meanwhile, place a small skillet over medium heat, add vegetable oil, and swirl to coat the bottom. Add the garlic and ginger and cook for 1 minute, until softened. Add the shiitake mushrooms, season with salt and pepper. Cook until the mushrooms are tender, 3–4 minutes. Transfer the mixture to a plate to cool completely.

Place the cooled mushroom mixture and the remaining 2 tablespoons of butter into the bowl with the pumpkin and stir. Add salt if necessary.
Place 1 piece of wonton dough on a work surface in a diamond shape. Spoon 1 tablespoon of filling into the center of the dough, brush the edges with egg yolk, and fold the bottom half over the top to form a triangle. Fold the left and right sides under the dumpling, brush the ends with egg yolk, and pinch together. Repeat with the remaining dough pieces and filling.
Fill a deep fryer or saucepan one-third full with oil. Heat the oil over high heat to 350°F (175°C). Add half the wontons and fry until golden brown, about 2 minutes. Using a large slotted spoon, transfer to paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a serving platter.
In a small skillet, heat the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light them with a lighter. Let the alcohol evaporate, then sprinkle the seeds over the wontons.
Drizzle with pomegranate vinegar syrup, sprinkle with finely chopped green onions and serve.

Pomegranate-vinegar syrup:

Combine the vinegar and pomegranate seeds in a saucepan. Bring to a simmer over low heat and simmer for about 20 minutes. Test the consistency: drop a small amount of syrup onto a cold plate, then tilt it, and the syrup should float to the surface. Pour the syrup into a small glass jar and cover once it has cooled. Store in the refrigerator for up to 4 weeks..