Vegetable Dumplings with Soy Dipping Sauce

Vegetable Dumplings with Soy Dipping Sauce

Total Time
38 min
20 min
18 min
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!


Cooking spray

2 spray(s)

Olive oil

2 tsp

Cooked green cabbage

1½ cup(s), shredded, shredded, or cole slaw mix (shredded green cabbage


½ cup(s), shredded


2 clove(s), medium, minced

Uncooked scallions

2 medium, minced, divided

Low sodium soy sauce

2 tsp

Wonton wrapper

24 item(s), half of a 12 oz package

Low sodium soy sauce

¼ cup(s)

Sesame oil

1 tsp(s)


  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Bake until wontons are golden brown, about 15 minutes.
  5. 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.