Description
Soft wonton skins cradle a savory blend of spiced pumpkin and tender chicken, while a garlicky chicken broth infuses each dumpling with warmth. A drizzle of sesame and green onion tops off this cozy bowl.
Ingredients
- 30 pieces wonton wrappers
- 1 cup pumpkin puree
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cooked chicken, finely diced
- 2 tablespoons green onion, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 4 cups chicken broth
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- In a mixing bowl combine pumpkin puree, olive oil, ground ginger, ground cinnamon, salt, and black pepper until smooth.
- Stir in cooked chicken, green onion, soy sauce, and sesame oil until well distributed.
- Lay one wonton wrapper flat and place about 1 teaspoon of filling in the center.
- Moisten the edges of the wrapper with water, fold in half to form a triangle, and press edges to seal, repeating pleats if desired.
- Repeat step 3 and 4 until all wrappers and filling are used.
- In a large pot bring chicken broth and minced garlic to a gentle simmer.
- Carefully drop dumplings into simmering broth and cook for 5 to 7 minutes or until wrappers are tender and filling is heated through.
- Use a slotted spoon to transfer dumplings to bowls, ladle hot broth over them, and garnish with chopped parsley.
Notes
- You can substitute wonton wrappers with gyoza or dumpling skins.
- For a creamier filling texture, blend the pumpkin puree before mixing.
- Dumplings freeze well: freeze on a tray until firm, then store in a sealed bag.
- Serve with soy sauce or chili oil for dipping.