Vegetable Dumplings with Soy Dipping Sauce
0
Points®
Total time: 38 min • Prep: 20 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
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!
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Cooked green cabbage
1½ cup(s), shredded, shredded, or cole slaw mix (shredded green cabbage
Carrots
½ cup(s), shredded
Garlic
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)
Instructions
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.
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