Soy-Ginger Veggie Dumplings
- Total Time
- 0:22
- Prep
- 0:10
- Cook
- 0:12
- Serves
- 1
- Difficulty
- Easy
Fill these with any finely chopped cooked vegetables you have on hand.
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cooking spray2 spray(s)
-
low sodium soy sauce1 Tbsp
-
uncooked scallion(s)1 Tbsp, thinly sliced
-
sesame oil1 tsp
-
ginger root½ tsp, grated
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cooked shiitake mushroom pieces2 Tbsp, or other leftover cooked vegetables, finely chopped
-
wonton wrapper(s)2 item(s)
- 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).