Baked Vegetable Dumplings are a tasty appetizer or snack. Coleslaw mix, carrots and a few other ingredients are placed in the center of a wonton wrapper. Then, the wonton wrapper is either folded in half so it forms a triangle, or folded so all four-corners are brought to the center to make a square dumpling.
The square-shaped dumplings are more interesting to look at, but I think they are harder to eat, and maybe a little harder to shape. The triangle-shaped dumplings have a smaller profile than square-shaped dumplings and are easier to eat, and, I think easier to shape.
When making Baked Vegetable Dumplings, you sauté coleslaw mix, carrots and scallions in a large skillet until the vegetables are soft. Sesame oil, soy sauce and minced garlic are added for additional flavor. Sometimes coleslaw mix includes carrots. Make sure the carrots are small pieces, no bigger than about one-inch or they will be too big for the dumplings. You can cut the carrots into smaller pieces if they are too big, or remove them from the mix.
Each wonton has about one teaspoon of the cabbage mixture in the center. Any more than a teaspoon and the wonton might have too much stuffing and it won't seal completely.
I moisten my fingers with water and touch the outside edge of the wonton wrapper to moisten it. I then fold the wonton in the shape that I want and gently pinch it to seal and form the dumpling. The dumpling is placed on a lightly greased baking sheet. Once all of the dumplings are on the baking sheet, lightly spray them with cooking spray then bake them. They are done when the are crispy and turning brown.
Baked Vegetable Dumplings are best served hot or warm. They would make a tasty appetizer at a party. Football fans would enjoy Baked Vegetable Dumplings at a Super Bowl party.
I like to serve Baked Vegetable Dumplings with a mango or peach salsa. Weis Grocery Store has a Weis Signature Collection Caribbean Sunrise Salsa that we really like with Baked Vegetable Dumplings. They are also good with a Sweet Chili Sauce.
I hope you enjoy!
Baked Vegetable Dumplings
- 2 teaspoons cooking oil
- 1 1/2 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cups carrots, shredded
- 2 medium scallions, finely chopped
- 2 tablespoons minced garlic
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 24 wonton wrappers
- 1 cup of water
- Measure one cup of water and set it aside.
- Preheat oven to 350F.
- Spray a large baking sheet with cooking spray.
- Heat cooking oil in a large skillet over medium-high heat.
- Add the coleslaw, carrots, scallions and garlic. Saute until the cabbage wilts.
- Remove from the heat and add the soy sauce and sesame oil. Stir to combine.
- Place wontons on a flat surface,
- Put about one teaspoon of cabbage mixture in the center of each wonton.
- Dip your fingers in water, then lightly moisten the edges of the wontons.
- Seal the wontons. You can fold the wonton over so that it forms a triangle then gently press the edges together. Another method is bringing all four corners together on top of the cabbage mixture, then gently press the edges to seal the wonton. The triangle method is easier and faster, but the other method makes a prettier presentation. I think the triangle method is easier to eat.
- Place wontons on a baking sheet.
- Once the baking sheet is full, lightly spray the top of the wontons with cooking spray. This will help the wontons to be crispy.
- If you are making the triangle shaped dumplings, bake about 15 minutes, then flip the wontons and bake another 10-15 minutes or until crispy.
- If you are making the square-shaped dumplings, bake about 20 minutes or until crispy.
- I like to serve the wontons with either a Sweet Chili Sauce or a Mango/Peach Salsa.