Serves: 6

Kick off Wonton Week with our baked version of vegetable dumplings – they’re packed with cabbage and carrots. Your guests will never know they’re light! These make great appetizers!

Ingredients

• 2 spray(s) cooking spray
• 2 tsp olive oil
• 1 1/2 cup(s) (finely shredded) green cabbage
• 1/2 cup(s) carrot(s), shredded
• 2 cloves garlic, grated or pressed
• 2 medium scallion(s), minced (separate into 2 piles)
• 1/4 cup plus 2 tsp low sodium soy sauce
• 24 item(s) wonton wrapper(s), half of a 12 oz package
• 1 tsp sesame oil

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

1. 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.
2. 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.
4. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

To make Sauce:  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.