Steamed Vegetable Wontons

• Vegetarian

• Produce

  • 1 cup Button mushrooms, white
  • 1 cup Cabbage
  • 1 cup Carrot
  • 1 tbsp Cilantro, leaves
  • 3 tsp Ginger, fresh
  • 2 tsp Ginger
  • 3 tbsp Scallion

• Condiments

  • 1 tbsp Hoison sauce
  • 6 tbsp Soy sauce
  • 1/2 tbsp Sriracha

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 20 Wonton wrappers

• Liquids

  • 1/4 cup Water

Found on cakenknife.com

Description

Ingredients

• 20 to 24 wonton wrappers
• 1 Tbsp cornstarch
• 1/4 cup water
• 1 cup cabbage, shredded
• 3 Tbsp freshly chopped scallion
• 1 cup grated carrot
• 1 cup white button mushrooms, diced
• 3 tsp fresh minced ginger
• 2 Tbsp soy sauce
• 1/2 Tbsp Sriracha
• 1 Tbsp hoison sauce
• 1 Tbsp chopped cilantro leaves
• 1 tsp sesame oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup soy sauce
• 2 tsp grated ginger

Directions

• In a large bowl, stir together shredded cabbage, scallion, grated carrot, mushrooms, 3 tsp minced ginger, 2 Tbsp soy sauce, Sriracha, hoison, cilantro, sesame oil, salt and pepper.In a small bowl, whisk together cornstarch and water.On a flat clean surface, assemble your wontons. Start with a wonton wrapper so it sits with one corner facing you (like a diamond). Dip your fingertip into the cornstarch water and coat all four edges of the wonton wrapper. Spoon 1 heaping teaspoon of the vegetable mixture in the center of the wrapper. Fold the wrapper in half, away from you, to form a triangle. Press the edges firmly together. Fold in the left corner over the center, then fold in the right corner on top. Seal with another brush of cornstarch water. Repeat with remaining filling and wonton wrappers.Steam the wontons for approximately 9 to 10 minutes in a single layer in the digital steamer (or in a traditional bamboo steamer). Repeat in batches as needed.While the wontons are steaming, stir together the ingredients for the dipping sauce.Serve wontons warm with dipping sauce.