15 Delicious Thanksgiving Won Tons Recipes

Craving something different for your Thanksgiving feast this year? Look no further! Our roundup of 15 Delicious Thanksgiving Won Tons Recipes is here to spice up your holiday table with a twist. From savory to sweet, these bite-sized delights are perfect for sharing, impressing guests, or simply treating yourself. Dive in and discover how easy it is to bring a little fusion fun to your traditional Thanksgiving menu!

Savory Turkey and Cranberry Won Tons

Did you know that combining the classic flavors of Thanksgiving into a bite-sized appetizer is easier than you think? These savory turkey and cranberry won tons are a game-changer for your next gathering.

Ingredients

• 1 lb ground turkey (I like to use dark meat for extra juiciness)
• 1/2 cup dried cranberries (chopped, for a little sweetness in every bite)
• 1/4 cup green onions (sliced thin, because the crunch is everything)
• 1 tbsp soy sauce (low sodium is my preference here)
• 1 tsp ginger (freshly grated, it makes all the difference)
• 1 package won ton wrappers (keep them covered with a damp towel to prevent drying)
• 2 cups vegetable oil (for frying, peanut oil works great too)

Instructions

1. In a large bowl, mix the ground turkey, cranberries, green onions, soy sauce, and ginger until well combined.
2. Lay out a won ton wrapper on a clean surface. Spoon 1 tsp of the turkey mixture into the center.
3. Dip your finger in water and run it around the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to keep the temperature steady.
5. Fry the won tons in batches, about 4-5 at a time, until golden brown, about 2-3 minutes. Don’t overcrowd the pot.
6. Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute; they’re hotter than they look.
7. Serve warm. Tip: A side of sweet chili sauce or a simple soy-vinegar dip elevates them.

Ready to impress? These won tons have a crispy exterior with a juicy, flavorful filling that’s perfectly balanced. Try serving them on a platter with a sprinkle of sesame seeds for an extra touch.

Creamy Mashed Potato Won Tons

Just when you thought mashed potatoes couldn’t get any better, here comes a twist that’ll blow your mind. Imagine creamy, buttery mashed potatoes wrapped in crispy won ton wrappers—yes, it’s as heavenly as it sounds.

Ingredients

• 2 cups mashed potatoes (leftovers work great here, just make sure they’re creamy)
• 1 pack won ton wrappers (I like the square ones for easier folding)
• 1/4 cup melted butter (salted butter adds the perfect touch)
• 1 tbsp fresh chives, finely chopped (for that slight oniony kick)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Oil for frying (I use vegetable oil for its neutral taste)

Instructions

1. In a bowl, mix the mashed potatoes, chives, and garlic powder until well combined.
2. Lay out a won ton wrapper on a clean surface. Spoon about 1 tbsp of the potato mixture into the center.
3. Dip your finger in water and run it around the edges of the wrapper to help seal.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Make sure there are no air pockets.
5. Heat oil in a deep fryer or large pan to 350°F. You’ll know it’s ready when a small piece of wrapper sizzles upon contact.
6. Fry the won tons in batches, about 2-3 minutes per side, until golden brown and crispy. Don’t overcrowd the pan.
7. Remove with a slotted spoon and drain on paper towels. Brush lightly with melted butter right after frying for extra flavor.

Voilà! You’ve got yourself a plate of golden, crispy won tons with a creamy, flavorful center. Serve them with a side of sour cream or sweet chili sauce for dipping, and watch them disappear in minutes.

Spicy Pumpkin Won Tons

Unbelievably easy and packed with flavor, these Spicy Pumpkin Won Tons are your next favorite appetizer. You’ll love the kick of heat paired with the sweet, earthy pumpkin—perfect for any gathering or a cozy night in.

Ingredients

• 1 cup canned pumpkin puree (not pie filling, trust me on this)
• 1 tbsp soy sauce (low sodium works great if you’re watching salt)
• 1 tsp crushed red pepper flakes (adjust if you’re not into too much heat)
• 1/2 tsp ground ginger (fresh is awesome, but ground saves time)
• 1 package won ton wrappers (keep them covered with a damp towel to prevent drying)
• 2 tbsp vegetable oil (for frying, but you can bake if you prefer)
• 1/4 cup water (for sealing the won tons)

Instructions

1. In a medium bowl, mix the pumpkin puree, soy sauce, red pepper flakes, and ground ginger until well combined.
2. Lay out a won ton wrapper on a clean surface. Spoon 1 tsp of the pumpkin mixture into the center.
3. Dip your finger in water and run it around the edges of the wrapper to moisten.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Tip: Make sure there’s no air trapped inside to prevent bursting while cooking.
5. Heat the vegetable oil in a large skillet over medium heat (350°F if you’re using a thermometer).
6. Fry the won tons in batches, about 2-3 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Transfer to a paper towel-lined plate to drain any excess oil. Tip: They crisp up as they cool, so resist the urge to eat them right away.

Fantastically crispy on the outside with a creamy, spicy-sweet filling, these won tons are a hit. Serve them with a side of sweet chili sauce for dipping, or get creative by drizzling them with a little honey for an extra touch of sweetness.

Herbed Stuffing Won Tons

Mmm, imagine biting into a crispy won ton packed with the cozy flavors of herbed stuffing. You’re going to love how these little guys bring Thanksgiving vibes to any day of the year.

Ingredients

• 1 cup finely chopped celery (the crunch is key!)
• 1/2 cup diced onion (yellow for sweetness)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 1/2 cups chicken broth (homemade if you’ve got it)
• 2 cups cubed day-old bread (stale bread absorbs flavors better)
• 1 tbsp chopped fresh sage (dried works in a pinch, but fresh is best)
• 1 tsp chopped fresh thyme (same as sage, fresh is preferable)
• 24 won ton wrappers (keep them covered with a damp towel to prevent drying)
• 1 egg, beaten (for sealing, room temp mixes easier)
• Vegetable oil for frying (enough to fill your pan about 1 inch deep)

Instructions

1. In a large skillet over medium heat, melt the butter. Add celery and onion, cooking until soft, about 5 minutes.
2. Pour in the chicken broth, bringing the mixture to a simmer. Tip: This is when your kitchen starts smelling amazing.
3. Stir in the bread cubes, sage, and thyme. Remove from heat and let sit for 5 minutes so the bread soaks up all that goodness.
4. Lay out a won ton wrapper. Place 1 tbsp of the stuffing in the center. Brush the edges with beaten egg, then fold diagonally to form a triangle, pressing to seal. Tip: Don’t overfill, or they’ll burst while frying.
5. Heat vegetable oil in a deep pan to 350°F. Fry the won tons in batches until golden brown, about 2 minutes per side. Tip: Keep an eye on the oil temp to avoid soggy or burnt won tons.
6. Drain on paper towels and serve warm.

Ready to dig in? These herbed stuffing won tons are all about that crispy outside giving way to a soft, flavorful center. Try serving them with a side of cranberry sauce for an extra festive touch.

Sweet Potato and Marshmallow Won Tons

Funny how the simplest ingredients can turn into something so unexpectedly delicious. You’ll love these sweet potato and marshmallow won tons—they’re a quirky twist on tradition that’s sure to impress.

Ingredients

• 1 cup mashed sweet potato (I like to roast mine for extra flavor)
• 1/2 cup mini marshmallows (the more, the merrier, right?)
• 24 won ton wrappers (keep them under a damp towel to prevent drying)
• 1 tbsp melted butter (unsalted is my preference for control)
• 1/2 tsp cinnamon (because it’s a sweet potato’s best friend)
• Oil for frying (I use vegetable oil for its neutral taste)

Instructions

1. In a bowl, mix the mashed sweet potato, mini marshmallows, and cinnamon until well combined.
2. Lay out a won ton wrapper on a clean surface. Spoon about 1 tsp of the sweet potato mixture into the center.
3. Brush the edges of the wrapper with melted butter—this helps seal them better.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Tip: Make sure there’s no air trapped inside to avoid bursting while frying.
5. Heat oil in a deep fryer or large pot to 350°F. You’ll know it’s ready when a small piece of wrapper sizzles upon contact.
6. Fry the won tons in batches for about 2-3 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels. Tip: They’ll crisp up a bit more as they cool.

You’ll be amazed at how the crispy exterior gives way to the gooey, sweet center. Try serving them with a drizzle of honey or a dusting of powdered sugar for an extra treat.

Green Bean Casserole Won Tons

Ever find yourself staring at a can of green beans and wondering how to jazz them up? These Green Bean Casserole Won Tons are your answer, turning a classic side into a fun, crispy appetizer that’s sure to impress.

Ingredients

• 1 can (14.5 oz) green beans, drained (I like to pat them dry for extra crispiness)
• 1 cup cream of mushroom soup (the heart of the casserole flavor)
• 1/2 cup French fried onions (because what’s a green bean casserole without them?)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 24 wonton wrappers (keep them covered with a damp towel to prevent drying)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1/4 tsp garlic powder (for that extra kick)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the green beans, cream of mushroom soup, French fried onions, cheddar cheese, garlic powder, and black pepper until well combined.
3. Place a wonton wrapper on a clean surface, spoon 1 tablespoon of the mixture into the center, then wet the edges with water.
4. Fold the wonton wrapper diagonally to form a triangle, pressing the edges to seal tightly. Tip: Make sure there’s no air trapped inside to prevent bursting.
5. Arrange the wontons on the prepared baking sheet, brush lightly with olive oil, and bake for 12-15 minutes or until golden brown and crispy. Tip: Flip them halfway through for even browning.
6. Let them cool for a few minutes before serving. Tip: They’re hottest right out of the oven, but the filling stays warm for a while.

Just imagine biting into these wontons—crispy on the outside, creamy and savory on the inside. Serve them with a side of extra cream of mushroom soup for dipping, and watch them disappear before your eyes.

Cornbread and Sausage Won Tons

Wow, have you ever thought about combining the comforting taste of cornbread with the savory kick of sausage? These Cornbread and Sausage Won Tons are your answer—a crispy, golden bite of heaven that’s perfect for any gathering or a cozy night in.

Ingredients

• 1 cup cornbread mix (I swear by the Jiffy brand for that classic sweet flavor)
• 1/2 lb ground sausage (go for spicy if you like a little heat)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)
• 1 tbsp melted butter (unsalted, so you control the saltiness)
• 24 wonton wrappers (keep them under a damp towel to prevent drying out)
• 1/2 cup water (for sealing the edges)
• Oil for frying (peanut oil gives the best crispiness)

Instructions

1. In a bowl, mix the cornbread mix, ground sausage, and cheddar cheese until well combined. Tip: Let the mixture sit for 5 minutes to let the flavors meld.
2. Lay out a wonton wrapper on a clean surface. Spoon 1 tsp of the mixture into the center. Tip: Don’t overfill, or they’ll burst while frying.
3. Dip your finger in water and run it around the edges of the wrapper. Fold it diagonally to form a triangle, pressing the edges to seal. Tip: Ensure the edges are sealed tightly to keep the filling inside.
4. Heat oil in a deep fryer or large pot to 375°F. Fry the wontons in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to maintain the oil temperature.
5. Remove with a slotted spoon and drain on paper towels.

Perfectly crispy on the outside with a moist, flavorful filling, these wontons are a hit every time. Serve them with a side of honey mustard or ranch for dipping, and watch them disappear!

Apple Pie Won Tons

Hey, you’re going to love these Apple Pie Won Tons—they’re like little pockets of autumn bliss. Perfect for when you’re craving something sweet but want to keep it fun and easy.

Ingredients

• 1 package of wonton wrappers (I like the square ones for extra crispiness)
• 2 cups of finely diced apples (Granny Smith works best for that tart kick)
• 1/4 cup of granulated sugar (because life’s sweet enough, but not too sweet)
• 1 tsp of cinnamon (the more, the merrier, in my opinion)
• 1 tbsp of lemon juice (keeps the apples from browning and adds a zing)
• 1/2 cup of water (for sealing those wontons shut)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a bowl, mix the diced apples, sugar, cinnamon, and lemon juice until the apples are well coated.
2. Lay out a wonton wrapper on a clean surface. Spoon about a teaspoon of the apple mixture into the center.
3. Dip your finger in water and run it around the edges of the wrapper to moisten.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Make sure there are no air pockets.
5. Heat oil in a deep fryer or large pot to 375°F. The oil should be hot but not smoking.
6. Fry the wontons in batches, about 2-3 minutes per side, until they’re golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels. Let them cool slightly before serving—trust me, the filling gets lava-hot.

Out of the fryer, these wontons are a delightful mix of crispy and tender, with a sweet, spiced apple filling that’s downright addictive. Serve them with a scoop of vanilla ice cream for an extra indulgent treat.

Pecan Pie Won Tons

Fancy a twist on classic pecan pie? These pecan pie won tons are your answer. They’re crispy, sweet, and perfect for sharing—or not.

Ingredients

• 1 cup pecans, chopped (toast them for extra flavor)
• 1/2 cup brown sugar, packed (dark brown gives a deeper taste)
• 1/4 cup corn syrup (light or dark, your choice)
• 1 tbsp unsalted butter, melted (I always go for unsalted to control the saltiness)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp cinnamon (a little goes a long way)
• 24 won ton wrappers (keep them covered to prevent drying)
• 1 egg, beaten (for sealing, room temp works best)
• Oil for frying (I use vegetable oil for its neutral taste)

Instructions

1. In a bowl, mix pecans, brown sugar, corn syrup, melted butter, vanilla, and cinnamon until well combined.
2. Lay out a won ton wrapper. Place 1 tsp of the pecan mixture in the center.
3. Brush the edges of the wrapper with beaten egg. This helps seal them better.
4. Fold the wrapper diagonally to form a triangle. Press edges firmly to seal. Repeat with all wrappers.
5. Heat oil in a deep fryer or large pot to 350°F. A candy thermometer is handy here.
6. Fry won tons in batches, 2-3 minutes each, until golden brown. Don’t overcrowd the pot.
7. Drain on paper towels. They’ll crisp up as they cool.

These won tons are a delightful mix of crunchy and gooey. Try serving them with a scoop of vanilla ice cream for an extra treat.

Maple Glazed Carrot Won Tons

Just imagine biting into a crispy won ton filled with sweet, maple-glazed carrots—it’s a game-changer for your appetizer lineup. You’ll love how these little pockets of joy bring a cozy fall vibe any time of year.

Ingredients

• 1 cup finely grated carrots (the fresher, the better for that sweet crunch)
• 2 tbsp pure maple syrup (none of that pancake stuff—go for the real deal)
• 1 tbsp unsalted butter (melted, because it blends smoother)
• 1/2 tsp ground cinnamon (a little warmth goes a long way)
• 1 package won ton wrappers (keep ’em under a damp towel so they don’t dry out)
• 1/4 cup water (for sealing the edges)
• Vegetable oil for frying (enough to cover the bottom of your pan by 1/2 inch)

Instructions

1. In a bowl, mix the grated carrots, maple syrup, melted butter, and cinnamon until well combined. Taste it—trust me, you’ll want to.
2. Lay out a won ton wrapper on a clean surface. Spoon 1 tsp of the carrot mixture into the center.
3. Dip your finger in water and run it around the edges of the wrapper. Fold it diagonally to form a triangle, pressing the edges to seal. Make sure it’s tight to avoid leaks.
4. Heat the vegetable oil in a pan over medium heat until it shimmers (about 350°F). A drop of water should sizzle—that’s your cue.
5. Fry the won tons in batches, about 2 minutes per side, until golden brown. Don’t crowd the pan; they need space to crisp up.
6. Transfer to a paper towel-lined plate to drain. They’ll be hot, so maybe resist the urge to pop one straight in your mouth.

Unbelievably crispy on the outside with a sweet, spiced carrot filling that’s just divine. Serve them with a drizzle of extra maple syrup or a dollop of sour cream for a fun twist.

Roasted Garlic and Cheese Won Tons

Craving something crispy, cheesy, and packed with flavor? These roasted garlic and cheese won tons are your next kitchen adventure. They’re perfect for snacking, impressing guests, or just treating yourself.

Ingredients

• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup grated Parmesan (the real deal, please)
• 2 cloves roasted garlic (trust me, it’s worth the extra step)
• 24 won ton wrappers (keep them covered to prevent drying)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix ricotta, Parmesan, roasted garlic, salt, and pepper until well combined. Taste and adjust seasoning if needed.
3. Lay out a won ton wrapper. Place a teaspoon of the cheese mixture in the center. Dip your finger in water and moisten the edges.
4. Fold the wrapper diagonally to form a triangle, pressing the edges to seal. Repeat with remaining wrappers and filling.
5. Brush each won ton lightly with olive oil. This ensures they turn golden and crispy.
6. Bake for 12-15 minutes, or until the edges are golden brown. Keep an eye on them—they can go from perfect to overdone quickly.
7. Let them cool for a minute on the baking sheet. They’ll crisp up even more as they sit.

Absolutely irresistible right out of the oven, these won tons offer a creamy interior with a crispy shell. Serve them with a side of marinara for dipping, or get creative with a drizzle of honey for a sweet and savory twist.

Bacon and Brussels Sprouts Won Tons

Ready to mix up your appetizer game? These Bacon and Brussels Sprouts Won Tons are a crispy, savory twist that’ll have everyone asking for the recipe.

Ingredients

• 1 cup finely chopped Brussels sprouts (I like them extra crispy, so I chop ’em small)
• 1/2 cup cooked, crumbled bacon (because everything’s better with bacon, right?)
• 1/4 cup cream cheese, softened (room temp blends smoother)
• 1 tbsp soy sauce (low sodium is my pick for controlling saltiness)
• 1 package won ton wrappers (keep ’em covered with a damp towel to prevent drying)
• 2 tbsp water (for sealing the edges)
• Oil for frying (I use vegetable oil for its high smoke point)

Instructions

1. In a bowl, mix Brussels sprouts, bacon, cream cheese, and soy sauce until well combined.
2. Lay a won ton wrapper on a flat surface. Spoon 1 tsp of the mixture into the center.
3. Dip your finger in water and moisten the edges of the wrapper. Fold it diagonally to form a triangle, pressing the edges to seal.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the won tons in batches until golden brown, about 2-3 minutes per side.
5. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. Tip: Don’t overcrowd the fryer to ensure even cooking. Tip: Keep an eye on the oil temperature; too hot and they’ll burn, too cool and they’ll be greasy. Tip: Serve immediately for the crispiest texture.

Enjoy these won tons hot, with their irresistible crunch giving way to a creamy, savory filling. Perfect for dipping in sweet chili sauce or just popping straight into your mouth.

Cranberry Sauce and Cream Cheese Won Tons

Oh, you’re going to love these Cranberry Sauce and Cream Cheese Won Tons. They’re the perfect blend of sweet and creamy, wrapped in a crispy shell that’s just irresistible.

Ingredients

• 1 cup cranberry sauce (homemade or store-bought, but go for the whole berry kind for texture)
• 8 oz cream cheese (softened to room temperature for easier mixing)
• 24 wonton wrappers (keep them covered with a damp towel to prevent drying out)
• 1 tbsp water (for sealing the wontons)
• 2 cups vegetable oil (for frying, or use an air fryer for a lighter version)

Instructions

1. In a medium bowl, mix the cranberry sauce and cream cheese until well combined. A little lumpiness is okay—it adds character.
2. Lay out a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the filling into the center. Tip: Don’t overfill, or they’ll burst during cooking.
3. Dip your finger in water and moisten the edges of the wrapper. Fold it diagonally to form a triangle, pressing the edges to seal. Tip: Ensure the seal is tight to keep the filling inside.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the wontons in batches until golden brown, about 2-3 minutes per side. Tip: Keep an eye on them; they cook fast and can go from golden to burnt quickly.
5. Remove with a slotted spoon and drain on paper towels.

These wontons are a delightful mix of crispy and creamy, with the tartness of cranberry cutting through the richness of the cream cheese. Try serving them with a drizzle of honey for an extra sweet touch.

Turkey Gravy Dipped Won Tons

Venturing into the world of fusion cuisine can be a blast, especially when you mix the comfort of turkey gravy with the crunch of won tons. You’re in for a treat that’s both familiar and excitingly new.

Ingredients

• 1 pack of won ton wrappers (keep them covered with a damp towel to prevent drying)
• 2 cups of leftover turkey gravy (homemade tastes best, but store-bought works in a pinch)
• 1/2 cup of shredded cooked turkey (great way to use up leftovers)
• 1/4 cup of finely chopped onions (I like them sautéed until just translucent for extra flavor)
• 1 tbsp of olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp of garlic powder (because everything’s better with garlic)
• Oil for frying (peanut oil gives a nice crispness, but vegetable oil is fine too)

Instructions

1. Heat the olive oil in a pan over medium heat and sauté the onions until they’re just translucent, about 2 minutes.
2. Add the shredded turkey and garlic powder to the pan, stirring to combine and heat through, about 1 minute. Remove from heat.
3. Lay out a won ton wrapper on a clean surface. Place a teaspoon of the turkey mixture in the center.
4. Dip your finger in water and run it around the edges of the wrapper to help it seal.
5. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Make sure there are no air pockets.
6. Heat your frying oil to 350°F in a deep fryer or heavy pot. Fry the won tons in batches until golden brown, about 2-3 minutes per side.
7. Drain on paper towels to remove excess oil.
8. Warm the turkey gravy in a small pot over low heat until it’s just simmering.
9. Serve the won tons hot with the gravy on the side for dipping.

Lightly crispy on the outside with a savory, juicy filling, these won tons are a delightful twist on traditional flavors. Try serving them as an appetizer at your next gathering or as a fun dinner option with a side of steamed veggies.

Pumpkin Spice and Everything Nice Won Tons

Guess what? It’s that cozy time of year again, and I’ve got the perfect bite-sized treat to spice up your fall. These Pumpkin Spice and Everything Nice Won Tons are a game-changer for your snack game.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but go for organic if you can)
• 1/2 cup cream cheese, softened (I like Philadelphia for its smooth texture)
• 1/4 cup brown sugar (pack it tight for that rich molasses flavor)
• 1 tsp pumpkin pie spice (because why not make it easy?)
• 1 package won ton wrappers (keep them under a damp towel to prevent drying out)
• 1 egg, beaten (room temp eggs mix better, just saying)
• Vegetable oil for frying (enough to cover the won tons halfway in your pan)
• Powdered sugar for dusting (because everything’s better with a little snow on top)

Instructions

1. In a bowl, mix pumpkin puree, cream cheese, brown sugar, and pumpkin pie spice until smooth. Taste it? Yeah, it’s that good.
2. Lay out a won ton wrapper. Spoon 1 tsp of filling into the center. Brush edges with beaten egg.
3. Fold the wrapper diagonally to form a triangle, pressing edges to seal. Pro tip: Get all the air out to avoid bursting while frying.
4. Heat oil in a deep pan to 350°F. Fry won tons in batches until golden brown, about 2 minutes per side. Don’t crowd the pan!
5. Drain on paper towels. Dust with powdered sugar while still warm.

Bite into these and you’ll get a crispy shell with a creamy, spiced center. Serve them with a side of caramel sauce for dipping, and watch them disappear.

Conclusion

Out of all the ways to spice up your Thanksgiving, these 15 delicious wonton recipes are a game-changer. Perfect for home cooks looking to impress, each recipe brings a unique twist to the holiday table. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!