Crispy 'n' Sweet Pumpkin Dumplings

Ingredients

• 15 oz pumpkin canned
• 0.3 cup granulated sugar 
• 2 tablespoons honey 
• 2 tablespoons brown sugar light
• 10 servings powdered sugar 
• 0.8 teaspoon pumpkin pie spice 
• 10 servings vegetable oil 
• 16 oz won ton wrappers 

Equipment

• bowl
• paper towels
• whisk
• plastic wrap
• dutch oven

Directions

1. Stir together first 5 ingredients in a medium bowl.
2. Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten edges of wrapper with water.
3. Place about 2 tsp. pumpkin mixture in center of wrapper; fold 2 opposite corners together over pumpkin mixture, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and pumpkin mixture.
4. Pour oil to depth of 3 inches in a Dutch oven; heat to 37
5. Fry dumplings, 3 at a time, about 20 seconds on each side or until golden brown and edges are crisp.
6. Drain on paper towels.
7. Sprinkle with powdered sugar, and serve immediately.
8. Crispy 'n' Sweet Chocolate-Hazelnut Dumplings: Omit first 5 ingredients.
9. Whisk together 1/2 (8-oz.) package softened cream cheese, 1 cup hazelnut spread, and 3 Tbsp. all purpose flour until blended and smooth. Proceed with recipe as directed, beginning with Step
10. Note: For testing purposes only, we used Nutella for hazelnut spread.