Wednesday, 2 October 2013

Baked Veggie Dumplings

Baked Vegetable Dumplings


1/3 Head small cabbage
2 Carrots
3/4 Cup fresh broccoli florets
1 Portobella mushroom, or 4-5 white/cremi mushroom
Salt and Pepper
1/4 Cup rice vinegar
3 Tablespoons olive oil
1 Tablespoon sesame seed oil
Won ton wrappers
Cooking oil spray
Parchment paper

Special Tools:

Food Processor! I used the fine shred/grate blade and just fed all the vegetables through the top one type at a time starting with cabbage and adding to the wok as I went. Cabbage first so it cooks the longest, then carrots, then broccoli, the mushrooms go last.


Wash/peel/prepare all the vegetables as needed. Heat a large frying pan or wok, add the olive oil and sesame oil and heat again for about 3-5 minutes. Shred the cabbage, and add the cabbage to the wok and stir fry cook for about 2-3 minutes. Shred the carrots, add to the wok and stir fry with the cabbage for about 2 minutes. Shred the broccoli, add it to the wok and stir fry another 5 minutes. shred and add the mushrooms and stir fry cook about 1 minute. Season with salt and pepper and slowly and evenly add the rice vinegar all over the vegetable mixture. Stir fry cook another 2-3 minutes. Remove from heat and let cook about 1 minutes.

Add about 1 Tablespoon of vegetable mixture to a won ton wrapper, fold in half to make a triangle. Dip your finger in a small dish of water and run it along one half of the wrapper where the open sides meet, and press together to make a seam. Crimp edges slightly to make a better seal. Fold all the vegetable mixture into the won ton wrappers one at a time until done.

Preheat oven to 350°F, and line a large baking sheet with parchment paper and spray with cooking spray. Transfer the prepared dumplings to the parchment and lightly mist the tops of the dumplings with cooking spray. Bake on the middle rack of the oven for about 15 minutes, or until golden brown.

Serve with dipping sauce and serve hot.



Several times a year I decide I wish to be extra ambitious in the kitchen and make something complicated. Awhile ago I made Chinese pork dumplings the traditional way, and served them to a Chinese born and raised co-worker. Brazen of me I know, but she said they were as good as her grandmothers so I took that as job well done and gave myself a pat on the back. However, making dumplings the traditional way, grinding pork loin, hand cutting each wrapper out, filling and folding it carefully so seams don't open, steaming and frying in small batches and then after about a day in the kitchen I had many beautiful dumplings. But goodness the work was a bit much. But I love eating dumplings so time to go simpler. Motto for October is K.I.S.S. Keep It Simple Stupid, because it is Halloween season and fiance and I love a good costume making marathon.

So to KISS some dumplings, baked won ton wrapper veggie dumplings! No delicious pork in them this time around, but I used some mushrooms and served them to my carnivore fiance and our friend at dinner and they loved them. Success.  I served them with Dumpling Sauce, and if you want a little extra spice add about 1/2-1 Teaspoon ginger to the dumpling sauce recipe I really loved the veggies with a little hint of ginger. I also added a couple green onion slices and sesame seeds to the sauce so it was pretty.

This recipe was mostly adapted from a weight watchers recipe, I don't diet but they had a whole category of won ton wrapper recipes that I kind of found interesting, several of the other ones in the list sounded half decent even. But their dumpling was going to be bland so I added some more vegetables and seasoning. I was serving mine with Orange Chicken and Chicken Chow Mein, but If you changed out the rice vinegar for a curry blend you could easily switch this from a Chinese dumpling to an Asian samosa, probably add about a tablespoon of curry blend to the veggies about 5 minutes before they are cooked and stir to coat evenly.

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