Wontons with shiitake and pumpkin in pomegranate-vinegar syrup

Ingredients:

Wontons

• 1 medium kabocha squash
• 4 tbsp softened butter
• 1 tbsp. l. rapeseed oil
• 1 teaspoon crushed garlic
• 1 teaspoon chopped ginger
• 1 cup shiitake mushrooms, finely diced
• 1 package thin square wonton dough pieces
• 1 egg, beaten with 1 tbsp water, for brushing the dough
• Rapeseed oil for frying
• 2 tbsp. l. pomegranate seeds
• 1/4 cup dark rum
• Pomegranate-vinegar syrup (see recipe below), for serving
• 2 tablespoons chopped green onions, for serving
• Special equipment: deep fat thermometer

Pomegranate-vinegar syrup

• 450 ml. natural rice wine vinegar
• 2 tbsp. l. pomegranate seeds

Preparation:

1. Preheat oven to 350°F (175°C). Cut the pumpkin in half and place the halves face up on a baking sheet. Bake until the pumpkin is tender, 35–40 minutes. Transfer to a large bowl, add 2 tablespoons of warm butter, and mash with a fork until smooth. Alternatively, puree in a food processor. Let cool.
2. Meanwhile, place a small skillet over medium heat, add vegetable oil, and swirl to coat the bottom. Add the garlic and ginger and cook for 1 minute, until softened. Add the shiitake mushrooms, season with salt and pepper. Cook until the mushrooms are tender, 3–4 minutes. Transfer the mixture to a plate to cool completely.
3. Place the cooled mushroom mixture and the remaining 2 tablespoons of butter into the bowl with the pumpkin and stir. Add salt if necessary.
4. Place 1 piece of wonton dough on a work surface in a diamond shape. Spoon 1 tablespoon of filling into the center of the dough, brush the edges with egg yolk, and fold the bottom half over the top to form a triangle. Fold the left and right sides under the dumpling, brush the ends with egg yolk, and pinch together. Repeat with the remaining dough pieces and filling.
5. Fill a deep fryer or saucepan one-third full with oil. Heat the oil over high heat to 350°F (175°C). Add half the wontons and fry until golden brown, about 2 minutes. Using a large slotted spoon, transfer to paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a serving platter.
6. In a small skillet, heat the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light them with a lighter. Let the alcohol evaporate, then sprinkle the seeds over the wontons.
7. Drizzle with pomegranate vinegar syrup, sprinkle with finely chopped green onions and serve.
   
   Pomegranate-vinegar syrup:
   
   Combine the vinegar and pomegranate seeds in a saucepan. Bring to a simmer over low heat and simmer for about 20 minutes. Test the consistency: drop a small amount of syrup onto a cold plate, then tilt it, and the syrup should float to the surface. Pour the syrup into a small glass jar and cover once it has cooled. Store in the refrigerator for up to 4 weeks..