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Veggie Wontons Recipe

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This recipe for Veggie Wontons, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Morgan Pettengill


For the wontons:
5 Baby Bella (crimini) mushrooms, chopped
5 cloves garlic, minced
1" ginger root, peeled and grated
2 tsp. olive oil
2 c. bagged coleslaw mix
3 stalks bok choy, chopped
1 carrot, grated
red pepper, chopped
3 green onions, chopped (save some tops for garnish)
1 tsp. seasoned rice wine (sushi) vinegar
1 tsp. low sodium soy sauce
34 wonton wrappers
cooking spray/oil
For the sweet and sour sauce:
1 c. unsweetened crushed pineapple in juice
6 T. agave nectar (can substitute palm/coconut sugar or maple syrup)
5 T. apple cider vinegar
" fresh ginger root, peeled and minced or grated
1 T. low sodium soy sauce or tamari
1 T. cornstarch

1. To make the wonton filling, combine the mushrooms, ginger, garlic and oil in a large skillet or wok.
2. Saute on low heat for about 8 minutes.
3. Add the veggies, raise the heat to medium and saute about 5 minutes.
4. Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
5. To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
6. Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
7. Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
8. Heat the oven to 375. Coat a cookie sheet with spray oil. Fill the wontons as you like or use this easy triangle fold method , placing them on the sheet as you go. Give each wonton a good spray with the oil.
9. Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 Mins




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