Easy Baked Vegan Dumpings with Wonton Wrappers

So I’ve been trying to put a little effort into my lunches lately, I think I am in a salad lull. We had these wonton wrappers left over from this AMAZING taco cups we made a few weeks ago. I’ll write a post on this recipe – but basically, I ordered the amazing Pampered Chef Brownie pan, that can do SO MUCH MORE – and we made these little taco cups with wonton wrappers as the shell. But we had a lot of left over wontons. So I got to thinking…what could I make with these???

I had cooked some cabbage yesterday, so I thought add a few other veggies, fill and bake. Surprisingly these came out SOO delicious – and the best part…it was SO EASY! 10 minutes prep and 10 minutes in the oven – done!

Ingredients:

• Wonton wrappers (found in produce section, usually by the mushrooms and tofu, etc.)
• Veggies of your choice, chopped fine. I used: cabbage, carrots, zucchini and garlic – but honestly you could use anything.
• Oil (1.5 tablespoon)
• Soy sauce
• Red pepper flakes (optional)
• Small cup of water (for getting your fingers wet to close the dumplings)
• If you want to add meat – some ground pork would probably go best.

Directions:

• Preheat the oven to 350
• If adding meat – brown and cook the meat FIRST, then add the veggies when the meat is just about done.
• Saute the veggies in a tablespoon or 1/2 tbsp until soft and cooked. Don’t add salt – we will be adding soy sauce once cooked.
• Once cooked, add about 1/2 a tablespoon to 1 full tbsp and mix thoroughly. I added red pepper flakes to give it a kick.

• Grease a baking sheet
• Layout the wonton wrappers, fill with about a spoonful of the veggie mixture.
• Dip your fingers in water and wet the ends. Now fold the wrapper in half and seal shut.

• Lightly brush with olive oil and place in the oven for 15 minutes on 350 degrees.
• Serve with soy sauce or dumpling sauce. If you have it, its good to season with scallions and ginger.

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