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2 medium carrots, peeled and cut into chunks
Process carrots in processor, until chopped smaller. Add rest of vegetables and process until finely chopped and combined, but DO NOT puree.
Spray a large frying pan with olive oil or plain cooking spray. Add vegetable and sauté lightly; add ginger and garlic mixture, and sauté until vegetables are softened, about 5 minutes. Let cool.
Lightly spray 2 mini-muffin tins. Place one dumpling skin in each muffin cup, overlapping the edges in a scalloped look. Make sure the skins are pressed firmly against the edges.
Spoon about 1 heaping teaspoon of vegetable mixture into each dumpling skin. If desired, lightly sprinkle with a little Parmesan cheese.
Bake at 350°F for about 10 minutes, then broil for 1 to 2 minutes. Best if served warm.
Poster's Notes:
I also forgot to spray the muffin tins, and was worried they would stick; however, there was so much wait time between when I put them in the tins, and when I filled them (due to unforeseen circumstances), that the skins sort of dried out before I filled them, so there was no problem.
I also made these the night before and reheated them before serving. They worked well.
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
4 large mushrooms
1 small zucchini, cut into chunks
1/2 sweet red pepper, cut into chunks
3 green onions, cut into large pieces
2 tbsp. minced ginger and garlic (I use a pre-made mixture, store-brand). If using fresh, do 1 tbsp. of each
24 small, round wonton/dumpling skins
1 to 2 tbsp. grated Parmesan cheese (optional)
This idea came from a cookbook I was browsing, but their fillings were tuna and artichoke, etc. I winged it, and made up this vegetarian version. I preferred this baking method to the regular boiling method for dumplings due to time constraints. Ingredient amounts are flexible and approximate. I had some mixture left over.