Baked Vegetable Wontons With Soy Ginger Dipping Sauce Recipes

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BAKED VEGETABLE WONTONS WITH SOY-GINGER DIPPING SAUCE



Baked Vegetable Wontons With Soy-Ginger Dipping Sauce image

A healthy and delicious appetizer/finger food adapted from Andrew Weil and Rosie Daley's The Heatlhy Kitchen. For the mushrooms, you can use shiitake, oyster or button. Other dried fruit could be substituted for the mango.

Provided by echo echo

Categories     Lunch/Snacks

Time 47m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup dried mango
1 tablespoon tamari
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon finely grated gingerroot
1/4 teaspoon chili paste
1 cup grated carrot
1/2 cup thinly sliced mushroom
1 cup finely shredded napa cabbage
6 tablespoons toasted sesame oil
1/4 cup chopped scallion
1/2 tablespoon grated ginger
1/2 tablespoon curry powder
1 tablespoon mirin
1 tablespoon tamari
30 small square uncooked wonton wrappers

Steps:

  • Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
  • Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
  • Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
  • Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
  • Serve wontons with dipping sauce.

Nutrition Facts : Calories 155.8, Fat 8.6, SaturatedFat 1.2, Cholesterol 2.2, Sodium 375.1, Carbohydrate 16.4, Fiber 1.1, Sugar 0.9, Protein 3.2

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE



Beef and Broccoli Wontons with Ginger Dipping Sauce image

Provided by Amy Auburn

Categories     Beef     Ginger     Appetizer     Fry     Super Bowl     Kid-Friendly     Broccoli     Spring     Poker/Game Night     Engagement Party     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes about 45

Number Of Ingredients 13

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
1/2 pound lean ground beef
1 cup chopped broccoli florets
3/4 cup chopped onion
1 large egg
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 12-ounce package wonton wrappers
2 tablespoons oriental sesame oil

Steps:

  • Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
  • Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
  • Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

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