Baked Vegetable Wontons Recipe
Ingredients
| SOY AND GINGER DIPPING SAUCE | ||
| Water | 1 Cup (16 tbs), purified | |
| Mango | 1/2 Cup (16 tbs), dried | |
| Soy sauce | 1 Tablespoon | |
| Mirin | 2 Tablespoon | |
| Rice vinegar | 1 Tablespoon | |
| Ginger | 1 Teaspoon, finely grated | |
| Chili paste | 1/4 Teaspoon | |
| VEGETABLE WONTON FILLING | ||
| Carrot | 1 Cup (16 tbs), grated | |
| Shiitake, oyster mushrooms, or button mushrooms - 1/2 cup, thinly sliced | ||
| Napa cabbage | 1 Cup (16 tbs), finely shredded | |
| Toasted sesame oil | 2 Tablespoon | |
| Scallions or green onions - 1/4 cup, chopped | ||
| Ginger | 1/2 Tablespoon, freshly grated | |
| Mirin | 1 Tablespoon (Curry powder - 1/2 tablespoon) | |
| Soy sauce | 1 Tablespoon (Curry powder - 1/2 tablespoon) | |
| package | 1 (Curry powder - 1/2 tablespoon) | |
| Toasted-sesame oil - 1/4 cup (for brushing) | ||
Directions
GETTING READY
1) Preheat oven moderate to 375°F.
MAKING
2) To prepare Soy and Ginger Dipping Sauce, in a saucepan boil water. Add dried mango to it.
3) Let stand for about 30 minutes.
4) In a small bowl strain the water. Keep 1/2 cup of the fruit-flavored water aside to prepare the sauce.
5) Stir in soy sauce, mirin, rice vinegar, ginger, and chili paste to it.
6) To prepare the filling, a large saute pan saute carrot, mushrooms, and cabbage in sesame oil for about 5 minutes.
7) Mix scallions or green onions and ginger.
8) Sprinkle curry powder over the vegetables. Add mirin and soy sauce to it.
9) Take off from heat.
10) On a clean surface arrange 12 wonton sheets.
11) Dip pastry brush in sesame oil and lightly brush all along the edges of the sheet.
12) Drop 1 tablespoon of the vegetable mixture at the center of the diagonal fold.
13) Fold the sheet at an angle to close the wonton.
14) Keeping the filling at the center, fold 1 corner of the sheet over opposite corner.
15) With a fork gently press 2 sides of the wonton to seal it.
16) Fold the 2 pointed edges poking out from the folded side of the triangle.
17) Brush sesame oil on the top of it.
18) Make wonton with the remaining wonton sheets in the same process.
19) Lightly grease baking sheet with olive or grapeseed oil. Arrange stuffed wontons on it.
20) Brush wantons tops with the remaining sesame oil.
21) Bake for 6 minutes and turn them over. Bake for another 6 minutes.
SERVING
22) Pour the dipping sauce in a bowl.
23) Serve sauce in the middle with wontons arranged around it.
1) Preheat oven moderate to 375°F.
MAKING
2) To prepare Soy and Ginger Dipping Sauce, in a saucepan boil water. Add dried mango to it.
3) Let stand for about 30 minutes.
4) In a small bowl strain the water. Keep 1/2 cup of the fruit-flavored water aside to prepare the sauce.
5) Stir in soy sauce, mirin, rice vinegar, ginger, and chili paste to it.
6) To prepare the filling, a large saute pan saute carrot, mushrooms, and cabbage in sesame oil for about 5 minutes.
7) Mix scallions or green onions and ginger.
8) Sprinkle curry powder over the vegetables. Add mirin and soy sauce to it.
9) Take off from heat.
10) On a clean surface arrange 12 wonton sheets.
11) Dip pastry brush in sesame oil and lightly brush all along the edges of the sheet.
12) Drop 1 tablespoon of the vegetable mixture at the center of the diagonal fold.
13) Fold the sheet at an angle to close the wonton.
14) Keeping the filling at the center, fold 1 corner of the sheet over opposite corner.
15) With a fork gently press 2 sides of the wonton to seal it.
16) Fold the 2 pointed edges poking out from the folded side of the triangle.
17) Brush sesame oil on the top of it.
18) Make wonton with the remaining wonton sheets in the same process.
19) Lightly grease baking sheet with olive or grapeseed oil. Arrange stuffed wontons on it.
20) Brush wantons tops with the remaining sesame oil.
21) Bake for 6 minutes and turn them over. Bake for another 6 minutes.
SERVING
22) Pour the dipping sauce in a bowl.
23) Serve sauce in the middle with wontons arranged around it.
Chef
