Name: Soy-Ginger Veggie Dumplings
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 servings
Ingredients: 2 spray(s) cooking spray; 1 Tbsp low sodium soy sauce; 1 Tbsp uncooked scallion(s) thinly sliced; 1 tsp sesame oil; 0.5 tsp ginger root grated; 2 Tbsp cooked shiitake mushroom pieces or other leftover cooked vegetables, finely chopped; 2 item(s) wonton wrapper(s)

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Ingredients

cooking spray

2 spray(s)

low sodium soy sauce

1 Tbsp

uncooked scallion(s)

1 Tbsp, thinly sliced

sesame oil

1 tsp

ginger root

½ tsp, grated

cooked shiitake mushroom pieces

2 Tbsp, or other leftover cooked vegetables, finely chopped

wonton wrapper(s)

2 item(s)

Instructions

Preheat oven to 350°F. Coat corner of small baking sheet with cooking spray.
Combine soy sauce, scallion, oil and ginger in a small cup; remove 1 tsp and toss with vegetables. Set remaining sauce aside.
Place wonton wrappers on flat surface; spoon 1 Tbsp vegetable mixture onto center of each wrapper. Moisten edges of wrappers with wet fingers; fold over one corner to make a triangle and press sides together to seal. Place on prepared baking sheet; coat with cooking spray. Bake until golden and crisp, 10-12 minutes. Serve with remaining soy sauce mixture.
Makes 1 serving (2 wontons).

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