| This recipe is liked by 2 person(s). |
Crispy 'n' Sweet Pumpkin Dumplings
Nb persons: 10
Yield: 3 dumplings
Preparation time:
Total time:
Source: Southern Living magazine Oct. 2008
| 1 (15 oz.) can | pumpkin |
| 1/4 c. | sugar |
| 2 Tb. | light brown sugar |
| 2 Tb. | honey |
| 3/4 tsp. | pumpkin pie spice |
| 1/2 (16 oz.) pkg. | won ton wrappers |
| vegetable oil | |
| powdered sugar |
Stir together first 5 ingredients in a medium bowl. Arrange 1 won ton wrappers on a clean, flat surface. (Cover wrappersw with plastic wrap or a damp towel to prevent drying out.) Lightly moisten edges of wrapper with water. Place about 2 tsp. pumpkin mixture in center of wrapper; fold 2 opposite corners together over pumpkin mixture, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeating procedure with remaining wrappers and pumpkin mixture. Pour oil to a depth of 3" in a Dutch oven; heat to 375 degrees. Fry dumplings, 3 at a time, about 20 seconds on each side or until golden brown and edges ore crisp. Drain on paper towels. Sprinkle with powdered sugar, and serve immediately.
Crispy 'n' Sweet Chocolate-Hazelnut Dumplings: Omit first 5 ingredients. Whisk together 1/2 (8 oz.) pkg. softened cream cheese, 1 cup hazelnut spread (Nutella) and 3 Tb. flour until blended and smooth. Proceed with recipe as directed.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe