Baked Vegetable Wontons
Erin McDaniel
ingredients
- Soy and Ginger Dipping Sauce:
- 1 c water
- 1/2 c dried mango
- 1 T soy sauce
- 2 T mirin (sweet rice wine)
- 1 T rice vinegar
- 1 t finely grated ginger
- 1/4 t chili paste
- Vegetable Wonton Filling:
- 1 c grated carrot
- 1/2 c thinly sliced shitake, oyster mushrooms, or button mushrooms
- 1 c finely shredded napa cabbage (about 1/4 head)
- 2 T roasted sesame oil
- 1/4 c chopped scallions or green onions
- 1/2 T freshly grated ginger
- 1/2 T curry powder
- 1 T mirin
- 1 T soy sauce
- 1 package 30 small, square wontons (uncooked)
- 1/2 c toasted sesame oil (for brushing)
directions
- 1
Make the Dipping Sauce first:
- 2
Boil water, pour over dried mango and let sit for about 30 minutes or until fruit softens. Strain water and use 1/2 cup of fruit-flavored water as a base for the sauce. Add the soy sauce, mirin, rice vinegar, ginger, and chili paste.
- 3
Preheat oven to 375.
- 4
Make the filling:
- 5
Saute carrot, mushroom, and cabbage in the sesame oil in a large saute pan over medium heat, until limp, about 5 minutes. Add the scallions and ginger. Sprinkle the vegetables with curry powder, then stir in the mirin and soy sauce. Remove from the heat.
Source: Missy Cutler
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