Baked Vegetable Wontons With Soy-Ginger Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 10 |
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A healthy and delicious appetizer/finger food adapted from Andrew Weil and Rosie Daley's The Heatlhy Kitchen. For the mushrooms, you can use shiitake, oyster or button. Other dried fruit could be substituted for the mango. Ingredients:
1/2 cup dried mango |
1 tablespoon tamari |
2 tablespoons mirin |
1 tablespoon rice vinegar |
1 teaspoon finely grated gingerroot |
1/4 teaspoon chili paste |
1 cup grated carrot |
1/2 cup thinly sliced mushroom |
1 cup finely shredded napa cabbage |
6 tablespoons toasted sesame oil |
1/4 cup chopped scallion |
1/2 tablespoon grated ginger |
1/2 tablespoon curry powder |
1 tablespoon mirin |
1 tablespoon tamari |
30 small square uncooked wonton wrappers |
Directions:
1. Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
2. Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
3. Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
4. Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
5. Serve wontons with dipping sauce.
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