Vegetable Wontons with
Ginger Dipping Sauce
There is a lot of chopping involved in this recipe, but a
Cuisinart
®
Food Processor does it in no time.
Makes about 30 wontons
Filling:
1
tablespoon (30 ml) vegetable oil, divided
¹∕³
cup (75 ml) finely chopped shallots (about 2 small to medium)
¹∕³
cup (75 ml) finely chopped carrot (about 1 small to medium)
3
tablespoons (45 ml) finely chopped celery (2 stalks)
1
green onion, finely chopped
¹∕³
cup (75 ml) water chestnuts, finely chopped
1½
teaspoons (7 ml) chopped garlic (about 2 cloves)
3
tablespoons (45 ml) finely chopped mushrooms (about 2 large
button mushrooms)
3
tablespoons (45 ml) finely chopped red pepper (about ¼ large)
2
tablespoons (30 ml) finely chopped fresh ginger (about ½ ounce)
1
tablespoon (15 ml) soy sauce
1
tablespoon (15 ml) sesame oil
1½
tablespoons (25 ml) rice vinegar
30
wonton wrappers (approximate amount, may need a few more
or less)
1¼
cups water (300 ml)
1. Pour 2 teaspoons (10 ml) of vegetable oil into the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet set to 350°F (180°C).
Once the oil is hot and shimmering, add the shallots, carrot, celery, and
green onion and sauté for about 3 minutes, until vegetables soften slightly.
Add the water chestnuts, garlic, mushrooms, and bell pepper and continue
to cook for an additional 3 to 4 minutes. Stir in the ginger, soy sauce,
sesame oil, and rice vinegar and cook for about 1 minute. Remove from
heat and allow to cool before assembling wontons.
2. Set up your work station in a large space equipped with a small bowl of
water and a pastry brush, large plate or cutting board, package of wonton
wrappers, and wonton filling. On a clean surface, line up 3 to 6 wonton
wrappers at a time. Place ½ tablespoon (7 ml) of filling in the middle of
each wrapper. Brush the edges of the wrappers with a small amount of
water and fold bottom point up, making a triangle. Either crimp all edges
like a pleat or fold up the 2 end points, and pinch to seal, using more
water to help if needed. Continue to fill the remaining wontons. Keep the
prepared wontons on a clean tray or cutting board and cover with plastic.
3. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
300°F (150°C) and add 1 teaspoon (5 ml) oil; swirl to coat cooking surface
of Skillet. Place half the batch of wontons (about 15) in a single layer in
the Skillet. Cook for 2 to 4 minutes or until sides are browned. Flip and
brown other sides, 2 to 3 minutes. Remove and reserve. Repeat with the
remaining wontons.
4. Add reserved wontons to the skillet. Pour water into Skillet; cover. Bring to
a boil; reduce heat to 200°F (93°C). Cook 12 to 16 minutes, until most of
the water has evaporated, and wonton dough is tender.
5. Serve with Ginger Dipping Sauce.
Nutritional information per wonton:
Calories 35 (27% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 65mg • calc. 6mg • fiber 0g
Ginger Dipping Sauce
Makes about ½ cup (125 ml)
½
cup (125 ml) reduced-sodium soy sauce
1
tablespoon (15 ml) rice vinegar
2
teaspoons (10 ml) finely chopped ginger
½
teaspoon (2 ml) sesame oil
pinch crushed red pepper
1. Place all ingredients in a bowl and stir to mix.
2. Serve with vegetable wontons.
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