Fall Recipes: Pumpkin wonton with apple juice reduction from Motor City Casino Hotel

September 28, 8:28 PMDetroit Restaurant ExaminerDavid Moss

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                             Pumpkin Wontons with Apple Juice Reduction

Chef Don Yamauchi, at Iridescence, in Detroit’s Motor City Casino Hotel, came up with this creative take on an Asian appetizer utilizing Fall-inspired ingredients.

His inspiration came from wanting to create something a little different for
the holidays. When asked to do a cooking class for a local farmers market, he decided to come up with an appetizer that could be easily made at home.

Pumpkin puree is an ingredient that is readily available, and adaptable to different flavor profiles. Here Chef Yamauchi uses ginger because of the season, while the addition of basil gives it a truly unique taste. The buttery richness really pushes it over the edge, in a good way. This dish is crunchy, buttery and sweet.

Pumpkin Wonton with Apple Juice Reduction

Wonton filling

• 1 cup pumpkin puree
• 4 tbs. butter
• 1 tsp. minced pickled ginger
• ½ cup chopped green basil
• Salt, pepper and honey to taste

In a small sauce pan brown the butter. Add the pumpkin puree and heat up for a few minutes. Remove from the heat and add the basil, and pickled ginger. Season the puree with salt, pepper and honey. Cool down the puree and reserve for later use.

Wonton

• 36 won tons cut into circles (can buy already cut)
• 1 egg
• 1 tbs. water
• Pumpkin puree
• ¼ cup olive oil
• 1 tbs. butter

Beat the egg with 1 tbs. of water. Lay out the won ton. Brush the won ton with the egg wash, place approximately 1 tsp. of squash onto the center of the won ton. Fold in half, sealing all edges. Brush the outside ends of the won ton and fold in half again creating a bishops hat. In a small sauté pan, add the olive oil and heat until slightly smoking. Add the butter and the won tons, cook until crisp and reserve.

Apple juice reduction

• 3 cups store bought apple juice
• 1 cinnamon stick
• 1 tsp. whole coriander
• 1 bay leaf
• 1 sprig fresh thyme
• 1 ½ tsp. cracked black pepper
• 2 tbs. butter

In a quart sauce pan toast the black pepper and coriander for about 2 minutes. Add the bay leaf, cinnamon, thyme and apple juice. Reduce until ½ cup of juice remains. Strain the juice through a fine sieve. Add the butter slowly to the strained juice and spoon over the top of the won tons. Garnish with chopped parsley, chive or desire herb, and serve immediately.

Iridescence
Motor City Casino Hotel
2901 Grand River Ave
Detroit, MI 48201
313-237-6714

See my review of Iridescence at the Motor City Casino

See Bowers Harbor Inn recipe for Butternut Squash Soup 

See Bowers Harbor Inn recipe for Cabernet Franc Braised Short Ribs 

See Bowers Harbor Inn recipe for Bam Bier Chicken with Riesling Sauce

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