Vegetable Dumplings with Soy Dipping Sauce

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 1/2 cups shredded green cabbage or coleslaw mix
• 1/2 cup shredded carrot
• 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/4 cup + 2 tsp. reduced-sodium soy sauce
• 24 wonton wrappers
• 1 tsp. Asian (dark) sesame oil

Makes 6 Servings (4 dumplings & 1 tablespoon sauce per serving)

1. Preheat oven to 350 F. Spray large baking sheet with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Add cabbage, carrot, half of scallions, and the garlic; cook, stirring, until cabbage is wilted, about 2 minutes. Remove skillet from heat and stir in 2 teaspoons of soy sauce.
3. Lay wonton wrappers on work surface. Place 1 teaspoon cabbage mixture in center of each wrapper. With wet finger, moisten edges of wrappers, one at a time. Fold one corner over to meet opposite corner forming triangle; firmly press edges together to make tight seal. Repeat, transferring dumplings to prepared baking sheet; spray with nonstick spray.
4. Bake until dumplings are golden brown, about 15 minutes.
5. Meanwhile, stir together remaining  1/4 cup soy sauce, remaining scallions and the sesame oil in serving bowl. Serve with dumplings.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This was a different take on typical Asian snacks. These wonton treats are baked not fried and they are not actually bad. They are very filling and will quickly fill you up. I highly recommend putting parchment paper on the baking sheet so the wontons don't stick to the baking sheet.