Vegetable Dumplings
Last night I made these really great baked veggie wontons, which are a great substitution for the standard fried ones. Ok, I’ll admit – they aren’t AS good. But really, what could be better than something fried in oil? Maybe being my dream weight, so that’s why I’m sticking with this. They were definitely tasty and fun to make.
Ingredients
- 2 teaspoons olive oil
- 1-1/2 cups green shredded cabbage or cole slaw or broccoli slaw mix
- 1/2 cups shredded carrots
- 2 cloves garlic, minced
- 1 medium scallion, minced
- 2 teaspoons soy sauce
- 24 wonton wrappers
Directions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and scallions. Saute until cabbage wilts, about 2 minutes. Remove from heat and stir in soy sauce. I also added a dash of ginger powder as well.
- 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.
- Bake until wontons are golden brown, about 15 minutes.
I drizzled sweet chili sauce on top, you can also make dip, if desired.
Recipe makes 24 wontons, 4 per serving (6 servings). PointsPlus value for Weight Watchers: 3.
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