Day 4 of Five Days of Appetizers for the Holidays!
Day One: Thai Peanut Vegetable Dip
Day Three: Superfood Guacamole
One of the many awesome things associated with coming home, is that since starting my food blog, my parents let me pick the dinner menu. That means I can cook whatever I want, I have access to a normal sized updated kitchen, and I have their blessing to be as messy as necessary. It’s awesome.
I got a late start on dinner last night, which meant both my parents congregated in the kitchen while I prepared these wontons, eagerly awaiting the completed meal. However, instead of complaining about how hungry they were, or how late it was (which would have been easy to do), they both stepped in and helped me finish the meal- setting the table, arranging the wontons for a photo, preparing drinks.
Fortunately, these little wontons take almost no time to cook, so before too long we were all gathered around the table, remembering our blessing. Moments like these remind me what the holidays are all about. We are a very blessed family to have moments together and food to share. I hope you too have plenty of these moments throughout your holiday season.
Hope you have a lovely december day! Check the bottom for links of suggested dipping sauces, and stop by again tomorrow for the last day of appetizer treats for the holiday season!
With love, Sarah
- 2 cups finely minced cabbage
- 1 bunch scallions minced
- 1 medium carrot, peeled and finely minced
- 3 large white button mushrooms, finely minced
- 1 clove garlic, minced
- One 1-inch piece of fresh ginger, peeled and finely minced
- Sea salt and freshly ground pepper, to taste
- 70 wonton wrappers
- Bowl of water, for sealing the wrappers
- Preheat oven to 350˚F and line a baking sheet with a piece of parchment paper.
- In a large bowl, combine the minced vegetables and spices (cabbage, scallions, carrot, mushrooms, ginger, garlic, salt and pepper). Toss well to mix.
- Assemble the wontons one at a time, by laying a wonton wrapper on a clean surface so that one point is facing you (a diamond shape). Place ½- 1 teaspoon of filling in the center the wonton wrapper.
- Using a pastry brush, wipe the outer four edges of the wrapper with a dab of water.
- Fold the corner closest to you over the filling to meet the top corner- creating a triangle. Press the edges together all the way down the wrapper.
- Fold the two outer points together, tucking one point under the other.
- Arrange the wontons on the prepared baking sheet, without letting them touch, until the sheet is full.
- Bake the wontons for 8- 10 minutes, or until light brown and crispy.
- Serve warm with soy sauce, my Thai Peanut Dip, or this spring roll Peanut Dipping Sauce, and enjoy!
Notes and Tips!:
- Yield: 60-70 wontons
- These wontons are a great meal to freeze! Store them in a Ziploc bag, pull them out, and bake them when you need a quick healthy meal!
- Slightly adapted from: In Jeannie’s Kitchen
- If you like this recipe, check out my Southwestern Egg Rolls, this Healthy Honey Cornbread Recipe, and these Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce.