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Oriental Vegetable Wontons

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Ingredients
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Low-sodium soy sauce 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Chopped broccoli 1⁄4 Cup (4 tbs) (Fresh)
  Chopped cabbage 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Chopped fresh mushrooms 2 Tablespoon
  Fresh bean sprouts 2 Tablespoon
  Garlic powder 1 Teaspoon
  Wonton skins 12 , thawed (Fresh Or Frozen)
  Vegetable cooking spray 1
Directions

Combine first 4 ingredients, stirring well; set aside.
Position knife blade in food processor bowl; add broccoli and next 5 ingredients.
Process until mixture is minced, scraping sides of processor bowl once.
Place vegetable mixture evenly on top corner of each wonton skin.
Fold top point of wonton skin over filling; tuck point under filling.
Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.
Moisten remaining corners with water; bring corners together, and overlap, pressing ends together to seal securely.
Cook wontons in boiling water 3 minutes or until tender.
Drain; coat wontons with cooking spray, and arrange on 4 serving plates.
Serve with vinegar mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
4

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