- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1 garlic clove, crushed
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon crushed red pepper
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 2 cups finely diced cooked chicken breasts
- 24 wonton wrappers
- 2 cups vegetable oil
- 1 egg white, beaten
In a bowl combine the pumpkin puree, cinnamon, garlic, brown sugar, soy sauce, red pepper, maple syrup and salt. Add the chicken and mix well.
Spoon equal amounts of the chicken mixture onto the wonton wrappers and seal the edges by brushing the egg white on them and pressing down. Heat the oil in a deep saucepan and drop in the wontons, in batches. Fry for a few seconds until wonton is lightly browned and crispy.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.