# What You'll Need:
→ Filling
01 - 1 cup canned pumpkin puree (not pumpkin pie filling)
02 - 100 grams cream cheese, softened (approx. 3.5 ounces)
03 - 2 tablespoons grated Parmesan cheese
04 - 1 tablespoon brown sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
→ Wonton Bites
09 - 24 square wonton wrappers
10 - Vegetable oil, for frying
→ Garnish
11 - 2 tablespoons chopped chives or green onions
12 - Sweet chili sauce or soy sauce, for dipping
# How to Make It:
01 - Blend pumpkin puree, softened cream cheese, grated Parmesan, brown sugar, ground cinnamon, ground nutmeg, salt, and ground black pepper in a mixing bowl until the mixture is smooth and evenly incorporated.
02 - Arrange a wonton wrapper on a dry, clean surface and place about 1 teaspoon of filling in the center.
03 - Moisten wrapper edges lightly with water, then fold it over to form a triangle, carefully pressing out any air and securing the seal. Optionally, bring the two side corners together and press to achieve a hat shape.
04 - Repeat the filling and sealing process for all remaining wrappers.
05 - Heat approximately 2 inches of vegetable oil in a deep pan or pot to 350°F. Working in batches, fry the wontons for 2 to 3 minutes per batch, turning once, until golden brown and crisp. Avoid overcrowding.
06 - Use a slotted spoon to remove fried wontons and transfer onto paper towels to drain excess oil.
07 - Plate the wonton bites while still warm, scatter with chopped chives or green onions, and serve alongside sweet chili sauce or soy sauce for dipping.
