Oriental Vegetable Wontons
|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|
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.