Baked Vegetable Wontons With Soy Ginger Dipping Sauce Recipes

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.

Steps:

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

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.