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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces
- 1 onion, coarsely chopped
- 1/2 cup chopped carrots
- 1 head garlic, cloves separated and peeled
- 2 tablespoons coconut oil
- 1 pinch Chinese five-spice powder
- salt to taste
- 2 dashes soy sauce
- 8 ounces tofu-based sour cream
- 2 (12 ounce) packages wonton wrappers
- 2 cups sesame oil, or as needed
Method
- Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.
- Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.
- Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.
