As you may already be aware, I have a dumpling obsession. I rambled on about it for a while in my gnocchi post so i'll spare you this time (besides, who doesn't like dumplings?) and just cut to the chase. If you have never worked with wonton wrappers before, do not be intimidated. Dumpling makery can be a very zen experience as it is assembly that takes most of the work. It's important not to overfill your dumplings otherwise they will be a pain in the butt to seal and may explode during cooking. I used an assortment of veggies that I just happened to have but I really encourage you to use whatever veggies you like! Onions, carrots, cabbage of all kinds, mushrooms, spinach, scallions, broccoli, leeks, water chestnuts, celery, daikon, cauliflower. . . go nuts! It's a great recipe for using up veggies that are looking a little haggard...
Oooooh another thing: I fried these but they would be AWESOME steamed (and nicer to your inner thighs)!
Veggie Wonton Dumplings
1 package wonton wrappers (check the ingredients, lots contain eggs)
1 carrot, finely diced
1 large onion, diced
1 cup chopped cabbage
1 cup broccoli, chopped into very small florets
3 cloves garlic, chopped
1/4 cup sesame seeds, toasted
1/4 cup cilantro, chopped
1/4 cup shoyu mixed with 2 tbsp water
1 tsp fresh grated ginger
sunflower oil for frying
In a large saucepan, heat a tsp of oil over medium heat. Saute the onion, carrot, cabbage, broccoli and garlic until quite tender. Remove from the heat. Add the sesame seeds, cilantro, ginger and shoyu-water mix. Using a food processor or immersion blender (hand blender), blend the veggie mix until it is well combined but a few little veggie chunks remain. Season with S&P.
Time to fill some wonton wrappers: Have a little bowl of water standing by and a cookie sheet dusted lightly with flour. Hold the wonton wrapper in the palm of your hand. Place 1 - 2 tsp of filling in the centre of the wrapper. Using your finger, moisten all around the edges of the wrapper with the water you have standing by. Now you can either fold the wonton over into a triangle shape, pinching the ends well or pressing them with a fork to seal OR you can bring all the sides together into a little pouch shape (like I have done in the picture) and pinch WELL to seal. Continue this process until you have used up all your filling.
You can freeze your wontons on the floured cookie sheet and steam them right from frozen!
Otherwise, steam these babies right away (they make greeeat party food for veg heads and omnivores alike) or you can pan fry them in sunflower oil on medium heat until golden brown. Serve these puppies with your fave dipping sauce (sweet&sour? plum? soy sauce? hoisin? ketchup?)