A couple of years ago, when looking for healthier recipe substitutions, I stumbled upon the very versatile (and seriously cool) Wonton Wrapper; I have been a fan ever since. At only 20 calories per wrapper, these little squares are a light product that can be baked, sautéed or boiled without adding any additional fat. They can be used in a variety of shapes (pouches, cups, cut into strips, etc) and are plain enough to accommodate many flavor profiles.
Today, I wanted to share a yummy more traditional style Asian wonton dumpling appetizer. Here’s what you’ll need:
1 ½ cups of cabbage
2-3 large carrots
1 large Leek (chopped)
3 cloves of Garlic
2 tsp Braggs or Tamari
Package of Wonton Wrappers (aka Wonton Skins)
Preheat oven to 350°F. Prepare baking sheet by spraying with cooking spray.
Chop the leeks and thoroughly clean between the sheaths. Do this every time you use leeks because dirt can be found deep in between each leaf sheath.
Sauté cabbage mix in a stir fry pan for a couple of minutes, until cabbage wilts. Remove from heat and mix in Braggs.
To keep the delicate skins of the wonton wrappers from drying out, place a damp paper towel over the exposed squares.
Working only a few at a time, place about a tablespoon of the cabbage mixture on the middle of the wrapper. Moisten your finger tips with water and run along the edge of the wrapper. This will create the glue to seal the pouch. Fold the wonton over into a triangle shape and press the moistened edges together until they stick. Spot check to make sure each seal is complete, adding additional moisture as needed.
Place finished wontons on prepared baking sheet sprayed and spray the tops of the wontons with a little more cooking spray. Cook for about 15 minutes or until the wontons look golden.
Serve with a dipping sauce – I like mixing 1 tsp Toasted Sesame Oil, 1 chopped Scallion, and 1/4 cup of Tamari – or try with a sweet or spicy pepper sauce. Enjoy!