Re-Heat and Eat

As anticipated, today I am dining on wonderful leftovers from yesterday. Therefore, today's recipe is yet another from Hors D'Oeuvres Day!! (I know you've been anxiously waiting for more hors d'oeuvres recipes...don't even try to hide it) This one may look intimidating, but the result is kick-butt.

Pumpkin and Leek Dumplings: Yields 20 dumplings
1 large butternut squash, cut in half lengthwise
3 Tbsp olive oil, divided
3 Tbsp fresh rosemary, finely minced (or use 1 Tbsp dried)
salt and pepper
3 leeks, washed, white and light-green parts thinly sliced into half-moons
2 cloves garlic, minced
1 tsp fresh ginger, peeled and minced
2 tsp toasted sesame oil
1 tsp mirin
2 Tbsp lemon juice
1 egg (mixed with 1 Tbsp water to form an egg wash)
20 wonton skins
1/4 cup canola oil or coconut oil for frying
Soy Ginger Sauce (recipe follows)

1. Preheat oven to 375. Brush squash with 2 Tbsp oil, sprinkle with salt and pepper, and bake until golden and tender, about 40 minutes. Let cool until it can be handled.
2. Meanwhile, heat remaining 1 Tbsp oil over medium heat in a medium saute pan. Add leeks, garlic, ginger, rosemary, sesame oil, mirin, salt and pepper to taste. Cook 3-5 minutes, or until leeks are translucent but not browned. Remove from heat and set aside.
3. Scoop squash flesh out of shell and puree in a food processor until smooth. Mix squash into leek mixture, add lemon juice, and readjust seasonings if necessary.
4. Place 1 Tbsp filling in the middle of a wonton skin. Lightly brush wonton edge surrounding the filling with egg wash. Fold skin in half to make a half-moon and pinch edges together to hold. Repeat with remaining wonton skins and filling.
5. Heat about 1/4 cup oil in a medium saucepan over medium-high heat (or saute pan with sides). Add 6-7 wontons at a time and pan fry, turning occasionally, until golden brown, about 3-4 minutes. Remove from oil and drain on paper towels. Serve hot with Soy Ginger Sauce.

Soy Ginger Sauce: Yields 3/4 cup
1/4 cup shoyu
1/4 cup balsamic vinegar
2 Tbsp water
1 Tbsp fresh ginger, peeled and cut into 1/8 inch thin strips (julienne)
1 scallion, stemmed and cut into diagonal slices

Combine all ingredients in a small bowl.


Hope you enjoy these! Again, they are a little time-consuming, but the result is amazing. If you were to make these for a party, you could prepare the wontons and sauce in advance, and fry them right before the party starts. Also, if you have access to a convection oven (instead of a conventional oven), they could be fully prepared in advanced and re-crisped in the oven for a minute or two before serving.