Vegetable Dumplings with Soy Dipping Sauce

Total Time
38 min
20 min
18 min


olive oil

2 tsp

cooking spray

2 spray(s)

packaged coleslaw mix (shredded cabbage and carrots)

1½ cup(s)

uncooked carrot(s)

½ cup(s), shredded

uncooked scallion(s)

2 medium, minced, divided

garlic clove(s)

2 medium clove(s), minced

low sodium soy sauce

¼ cup(s)

low sodium soy sauce

2 tsp

wonton wrapper(s)

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

sesame oil

1 tsp, dark (Asian)


  1. Preheat oven to 350ºF. Spray 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.
  6. Per serving: 4 dumplings and 1 tablespoon sauce

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