Serves 12
1/3 cup carrots, grated
1/2 cup cabbage, finely shredded
1/3 cup mung bean sprouts
2 green onions, chopped
2 garlic cloves, minced
1/2 cup shitake mushrooms, chopped
1 tablespoon low sodium soy sauce
1 ounce low fat cream cheese
1/2 teaspoon sesame oil
1 16 ounce package wonton wrappers*
*available in the refrigerated food or specialty food sections of most grocery stores.
Preheat oven to 400 degrees. Prepare both a sauté pan and a baking sheet with a light coat of oil or cooking spray.
Add the carrots, cabbage, bean sprouts, onions, garlic and mushrooms to the prepared sauté pan and cook over medium-high for 2-3 minutes, or until vegetables begin to soften. Set vegetables aside to cool.
In a large bowl, add the cooled vegetables to the soy sauce, cream cheese and sesame oil. Mix until thoroughly combined.
Put a generous teaspoonful of the filling in the center of each wonton wrapper. Dampen the edges of the wonton with water and fold the wonton wrapper in half, pressing at the damp edges to close.
Place each finished wonton on the prepared baking sheet. Bake for 15 min, or until wontons are slightly browned on the bottom.
From A Life Less Sweet.
I usually triple the recipe and freeze a bunch, prior to baking. Also, after the vegetables are cooked I pulse them in a food processor so that everything is well combined and evenly sized. They're slightly time consuming to assemble but one of my favorite recipes ever!
ReplyDeleteDan asked these to try these despite his aversion to all things cabbage. (We did, however, leave out the mushrooms for him...so many mushroom haters attached to the NCC!) He liked it enough that it will be put in our recipe rotation.
ReplyDeleteGood call on the food processor AND making extra to freeze (makes the prep work/mess/grater injuries worthwhile).