Vegetable Dumplings with Soy Dipping Sauce

By mkuchel

Kick off Wonton Week with our baked version of vegetable dumplings – they’re packed with cabbage and carrots. Your guests will never know they're light.
You can add any filling of your choice.

Ingredients

• 2 spray(s) cooking spray
• 2 tsp olive oil
• 1 1/2 cup(s) green cabbage, shredded, or cole slaw mix (shredded green cabbage and carrots)
• 1/2 cup(s) carrot(s), shredded
• 2 clove(s) (medium) garlic clove(s), minced
• 2 medium scallion(s), minced, divided
• 2 tsp low-sodium soy sauce
• 24 item(s) wonton wrapper(s), half of a 12 oz package
• 1/4 cup(s) low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp Chinese five spice (may be added)

Details

Servings 6
Preparation time 20mins
Cooking time 38mins

Preparation

Step 1

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.


Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and 1 minced scallion; sauté until cabbage wilts, about 2 minutes. Remove from heat and stir in 2 teaspoons of soy sauce.


Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

tip for making -lay 12 wrappers on clean surface and fill, I use a small, fine spray bottle to moisten top 2 rows, give a light spray and wrap away. Much easier

Bake until wontons are golden brown, about 15 minutes.

Instead of baking I used a skillet heated with non-stick spray to brown the bottom. I then added water, covered and steamed the dumplings. Delicious!

Meanwhile, in a small bowl, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons. Yields 4 wontons and 1 tablespoon of dipping sauce per serving.