Wednesday, March 13, 2013


Wonton wrappers left over from the soup I made last week
were turned into a weight friendly appetizer.
Instead of frying, they are baked into a tasty morsel and
served with a dipping sauce.
I happened to have some Chinese plum sauce on hand!

The filling is all veggies, mainly cabbage, carrots and celery ...
 and delicious on its own.

I put as much filling into the wrap as it will hold ....
just because I want the ratio of veggie to exceed that of the
pocket ...  more healthy, right?

Folded over into triangles, they go together easily and quickly.

The surface is coated with cooking spray before baking.

They turn a lovely golden brown ...
and pair wonderfully with a dipping sauce.


2 tsp. olive oil
2 cups shredded cabbage
(I used nappa cabbage)
½ cup shredded carrots
½ cup thinly sliced celery, in 1-inch lengths
2 green onions, thinly sliced
2 garlic cloves, minced
2 tsp. soy sauce
¼ tsp. salt
24 wonton wrappers

Heat oil in a large skillet over medium high heat.  Add cabbage, carrots,
celery, onion and garlic. Saute` until cabbage wilts and veggies are tender-crisp.
Remove from heat and stir in soy sauce and salt.
Place wonton wrappers on a plate; moisten edges of wrapper with wet
fingers.  Drop veggie mixture by teaspoonfuls onto center of each square.
Fold over one corner to make a triangle and press sides together to seal.
Transfer filled wrappers onto a large baking sheet coated with cooking spray.
Coat surface or wraps with additional cooking spray.
Bake in preheated 350 degree oven for 15 to 16 minutes or until golden brown.
Serve immediately with a dipping sauce.
Yield:  24 wontons

DIPPING SAUCE:  combine ¼ cup soy sauce, 1 minced green onion and
1 tsp. sesame oil.  Mix well and serve with wontons.

No comments:

Post a Comment