"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Unfried Vegetable Dumplings Recipe

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This recipe for Unfried Vegetable Dumplings, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karla
Added: Sunday, July 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. lowfat buttery spread, divided
1 bag (12 oz.) broccoli slaw, chopped
1/2 c. finely chopped red onion
2 cloves garlic, finely chopped
3 tbsp.chili sauce, divided
1/4 tsp, ground ginger
32 refrigerated wonton wrappers
2 tbsp. chopped fresh cilantro
1/2 c. apricot preserves
2 tsp. apple cider vinegar

Directions:
Directions:
Preheat oven to 400. In 12 in. skillet, melt 2 tbsp. buttery spread over medium heat and cook broccoli slaw with onion, stirring occasionally, 5 minutes or until crisp-tender. Add garlic, 5 tsp. chili sauce and ginger. Cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in cilantro. In centers of wonton, arrange 2 generous tsp. vegetable mixture. Brush edges lightly with remaining melted spread. Fold in half to form a triangle. Press to seal edges. Lightly brush both sides with melted spread. On baking sheets, arrange wontons. Bake 10 minutes or until golden. Meanwhile, in a small bowl, blend preserves with remaining chili sauce and vinegar. Serve dumplings with sauce.

 

 

 

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