Pumpkin Wontons

My friend Candace is a nerd about food and together we have magical food nerd conversations. She requested a pumpkin recipe and I thought this would be perfect because she's Asian! Don't worry, this wont offend her, she knows she's Asian. Be sure to check out her blog Cui Bites, it's about enjoying the good things in life: food.

This is a perfect example of taking a non-vegan, gluten laced recipe and making it work pour moi. Also, this would be a great recipe to make if you have left over pumpkin pie filling after Turkey Day.

Makes 18 wontons
1 1/2 hours

Filling
1/2 cup Pumpkin puree
3 Tbsp Vegan cream cheese, room temperature
3 Tbsp Powdered sugar
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Lemon juice
Pinch Clove, ground
Pinch Salt

Wontons
2 cups King Arthur Gluten-Free Flour (found at Whole Foods)
      + extra for kneading
1 tsp Xanthan gum
3 Ener-G Eggs prepared
      + 1 extra for wonton sealing
3/4 cup water
      + more if needed
Vegetable oil

Dipping Sauce
1/2 cup 100% Real maple syrup
1/2 tsp Cinnamon
If you don't like the idea of this dipping sauce make a cinnamon sugar mixture to dust the wontons with.

1. Mix all your filling ingredients and set aside. In a separate bowl add flour and xanthan gum together, mix. Mix in eggs then mix in water a few tablespoons at a time until dough molds to hand when you squeeze it.
2. Break dough into two equal balls, dust counter and first ball with flour and knead dough. Add flour as needed until dough is no longer sticky. Repeat with second ball. 
3. Roll out balls one at a time, continuously sprinkling with flour (You don't want your balls sticking to the counter) until they are 1/8 inch thick. Cut dough (A pizza cutter rocks for this) into 4-5 inch squares.
4. Mix your extra Ener-G egg and brush the edges of the wrapper with some of the mixture. Add about a tablespoon of filling, fold in half and press edges together (I can never get them lined up perfectly so I cut them to make them so). Repeat until all your wontons are assembled.
5. Put a big soup pot (or cast iron) on medium heat and fill with about an inch of vegetable oil. Heat to about 350 degrees (if you don't have a thermometer, imagine what it's like when you put your hand in a 350 degree oven, then hold your hand over the oil, yeah, freakin hot). While the oil is heating mix your dipping sauce (or dusting) ingredients together and set aside.
6. Put a few wontons in at a time, don't crowd the pot. Be sure to scoop out any vagrant pieces between batches. Cook on each side for 1 minute then place on paper towels. If you're using the cinnamon sugar dusting, now is the perfect time to sprinkle it on your wontons.
7. All done!

Original recipe from A Cozy Kitchen