Image SourceOriginal Recipe from Parents.com
Ingredients
- 3 Tbs. reduced-sodium soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. sugar
- 1/2 to 1 tsp. grated fresh ginger
- 16 wonton wrappers
- 1/2 cup frozen chopped spinach, thawed and well-drained
- 3 Tbs. finely shredded carrot
- 3 Tbs. fresh or frozen corn kernels, thawed
Directions 1. Whip the Dip: In a small bowl whisk together 2 tablespoons of the soy sauce, vinegar, sugar, and ginger. Set aside.
2. Fill the Wrappers: Place a wonton wrapper on a work surface. Spoon about 1 teaspoon spinach and 1/2 teaspoon each carrot and corn in the center of the wrapper for triangles or on one side of the wrapper for rectangles. Drizzle vegetables with about 1/4 teaspoon of the remaining soy sauce.
3. Seal Them Up: Bring a large pot of water to boiling. Brush the edges of the wrapper with water. Fold the corners together for triangles or fold the edges together for rectangles. Pinch the edges to seal well. Repeat with remaining wrappers and filling ingredients. Gradually add the dumplings to the water using a slotted spoon. Boil the dumplings gently for 3 minutes. Remove from the water with a slotted spoon to a serving platter, draining the water off well. Serve warm with dipping sauce.
Changes I made:
I used a bag of stir fry veggies and cut them smaller than they already were (they were shredded and small pieces already but not frozen type.) I didn't add soy sauce inside because I forgot to while working on them with my 3 year old. I made about 25 dumplings, and served it with brown rice.
After you cook them it would be best to serve IMMEDIATELY because they get sticky even if you put them on wax paper (as I found out). These taste really good and were not too hard. They also were a great time killer for my almost 3 year old (though my almost 11 month old didn't have much patience for us.) It might have been easier to make them during his morning nap then cook them later right before eating.
2. Fill the Wrappers: Place a wonton wrapper on a work surface. Spoon about 1 teaspoon spinach and 1/2 teaspoon each carrot and corn in the center of the wrapper for triangles or on one side of the wrapper for rectangles. Drizzle vegetables with about 1/4 teaspoon of the remaining soy sauce.
3. Seal Them Up: Bring a large pot of water to boiling. Brush the edges of the wrapper with water. Fold the corners together for triangles or fold the edges together for rectangles. Pinch the edges to seal well. Repeat with remaining wrappers and filling ingredients. Gradually add the dumplings to the water using a slotted spoon. Boil the dumplings gently for 3 minutes. Remove from the water with a slotted spoon to a serving platter, draining the water off well. Serve warm with dipping sauce.
Changes I made:
I used a bag of stir fry veggies and cut them smaller than they already were (they were shredded and small pieces already but not frozen type.) I didn't add soy sauce inside because I forgot to while working on them with my 3 year old. I made about 25 dumplings, and served it with brown rice.
After you cook them it would be best to serve IMMEDIATELY because they get sticky even if you put them on wax paper (as I found out). These taste really good and were not too hard. They also were a great time killer for my almost 3 year old (though my almost 11 month old didn't have much patience for us.) It might have been easier to make them during his morning nap then cook them later right before eating.
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