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Tips:Halloween wonton are so delicious, it's scary (2)

(Shanghai Daily)

09:38, October 25, 2012


1. Half the pumpkin and scoop out the seeds. Place the pumpkin on a baking sheet cut side up, drizzle with 1 tablespoon of olive oil, sprinkle kosher salt and freshly ground pepper. Roast in the oven at 400 degrees for 30 minutes. Cool, scoop out the roasted pumpkin, roughly mash and set aside.

2. In a sauté pan, heat one tablespoon of olive oil and throw in the diced onions and minced garlic. Season with salt and pepper and a pinch of sugar. Sauté until onions are caramelized and fragrant, which should take about six minutes.

3. In a large mixing bowl, add the mashed pumpkin, sautéed onions, minced sage, Mascarpone, cream cheese, cayenne, Tabasco, Worcestershire, lemon juice and salt and pepper to taste. Mix all ingredients well together.

4. Wrap filling in traditional Chinese wonton skins. Deep fry the wonton until golden brown and crispy. Drain on paper towel and serve immediately with raspberry sauce.

Raspberry sauce


2 cups of raspberry (fresh or frozen)

1 cup of sugar

1/4 cup of sherry

1 2" cinnamon stick

2 cups of water


1. In a sauce pan, bring all ingredients to a boil then immediately turn down to a very small simmer. Reduce to half, about 35 minutes. Watch it closely so you don't burn the sauce.

2. Cool the raspberry sauce and purée in a blender. Pour the sauce in a squeeze bottle. Decorate the sauce over the plate in whatever fashion you like.

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