Vegetable Dumplings (Updated) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of 48 wontons (50 in the recipe), I used 384 grams (8g * 48). If you look at the wontons [18368], the default size is by ounce - not wrapper. Anyways, the difference turns a 540 calorie appetizer into a 175 calorie appetizer. Ingredients:
1/4 lb shitake mushrooms, stemmed and finely chopped |
4 oz scallions, finely chopped |
2 cups cabbage, shredded |
1/4 cup soy sauce |
2 tbsp sesame oil |
1 tbsp ginger, grated |
1 salt and pepper |
1 tbsp canola oil |
384 grams wonton wrapper |
Directions:
1. In a large bowl, combine the mushrooms, scallions, cabbage, soy sauce, sesame oil, and ginger. Season with salt and pepper.
2. In a large skillet, heat the oil, add the vegetable mixture and cook until tender; about 5 minutes. Transfer to a bowl to cool.
3. Brush wonton with water and place heaping tsp of mixture. Fold wrapper into a triangle, squeeze out air and press edges together.
4. Bring pot of salted water to a boil. Working in batches, add dumplings to water and cook about 3 minutes after water returns to a boil. Remove with slotted spoon and drain. Serve with dipping sauce. (hoisin/soy sauce mixture)
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