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Five-spice fried pumpkin wontons with maple soy dipping sauce

A delicious bite-sized flavour bomb that tastes like fall. 




  • 3/4 cup maple syrup
  • 3 tablespoons soy sauce
  • 2 cloves fresh garlic, minced


  • 1 cup canned pumpkin puree (not filling)
  • 1/2 cup grated baking apple (Gala, Granny Smith, Fuji, Empire)
  • 1/4 teaspoon Chinese five spice
  • 2 tablespoons fried shallots (can substitute for fried onions or caramelized shallots)
  • 1 teaspoon salt
  • 1 pack round dumpling wrappers
  • Water, to seal dumplings



  1. In a small saucepan, add maple syrup, soy sauce and garlic together. Bring to a boil and cook whisking for three to five minutes until hot and bubbling.
  2. Reduce the heat to low and keep warm until ready to use. 


  1. Combine pumpkin puree, grated apple, five spice, fried shallots and salt in a bowl and mix to combine.
  2. Take one dumpling wrapper and brush the edge with water.
  3. Place one tablespoon of filling in the center  Seal the wrapper, pushing out any air bubbles to create a half moon. 
  4. With the edge of the moon facing 12 o’clock, wet the left point. Now bring the two tips together and pinch to set. It will look like tortellini or a “purse”. Set aside on a tray and continue filling and sealing the rest of the dumplings until you have used up all of the fillings. You will yield approximately 40 dumplings.
  5. Heat the oil in a deep skillet or pot over medium-high heat or until 350F. Test the oil by dipping the edge of a dumpling into the oil or using a wooden chopstick. It should bubble around the edge. If not, continue heating the oil for several more minutes. 
  6. Carefully place four to six pieces of dumplings into the oil and fry for three to four minutes, turning them occasionally, until golden brown. Set aside to drain on paper towels and continue frying the rest of the wontons in batches.


  1. Once all wontons are fried, serve with sauce and enjoy! 

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