Best Baked Vegetable Wontons With Soy Ginger Dipping Sauce Recipes

BAKED VEGETABLE WONTONS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
• Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
• Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
• Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
• Serve wontons with dipping sauce.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

VEGETARIAN WONTONS

Steps:

• Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
• Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
• Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
• Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
• Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
• In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
• Bring a pot of water to the boil while making the wontons.
• Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
• Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
• Take one corner and wrap it over the other corner, using a little water to seal it.
• Repeat with remaining wrappers and filling.
• Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
• While wontons are cooking, mix together all sauce ingredients and set aside.
• Serve the cooked wontons with the dipping sauce.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Stir all ingredients in small bowl to blend.
• For dumplings:
• Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.
• Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)
• Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.
• Serve dumplings with dipping sauce.

CRISPY WONTONS WITH ASIAN DIPPING SAUCE

Steps:

• Heat oven to 425°F.
• Mix first 4 ingredients until blended.
• Spoon 1 Tbsp. meat mixture onto center of each wonton wrapper. Bring corners together over meat mixture, then twist to enclose filling. Place on rimmed baking sheet sprayed with cooking spray; press gently to flatten bottoms slightly. Brush evenly with 3 Tbsp. water; sprinkle with sesame seed.
• Bake 10 to 12 min. or until golden brown. Remove from pan; drain on paper towels.
• Mix soy sauce, rice wine and remaining water until blended; serve with wontons.