Hooked on a Filling

With the last-minute exams and grading just before Thanksgiving, I peddled home with barely enough energy to tear open a cardboard box and microwave a frozen entrée. I selected a chicken-and-vegetable dumpling dinner last Tuesday, and during my first bite, a dangerous idea popped into my head…

 

I could make these myself!  

 

 

And with that, I was doomed. I patiently ate our traditional Thanksgiving feast at my parents’ place but returned itching to go to the grocery store. At Safeway, I zeroed in on the wonton wrappers and hugged them to my chest, picturing all of the possible fillings and flavor combinations.

 

I started simple with a fresh vegetable filling, and we gobbled them up faster than last week’s turkey. With 50 more wonton wrappers left in the package, it’ll be a guessing game to see what I use them for next!

 

 

Vegetable Dumplings

serves 7 as an appetizer, or 4 as an entrée

If people prefer a milder taste, omit the chili garlic sauce from the dipping sauce.

¼ c. red bell pepper, diced

¼ c. corn, fresh or frozen and thawed

¼ c. peas, fresh or frozen and thawed

⅛ tsp salt

20 round wonton wrappers

small bowl of water

6 tbsp soy sauce, lower sodium

½ tsp chili garlic sauce

1. Bring a large pot of water to boil. In a small bowl, whisk together the soy sauce and chili garlic sauce, and set aside.
2. In another small bowl, combine the pepper, corn, peas, and salt. Working with one wrapper at a time, spoon 1-2 teaspoons of the vegetable filling onto the top half of the circle, leaving a small border around the edge. Dip your finger in the bowl of water, and wet the entire circumference of the wrapper. Fold the wrapper in half, and pinch the edges together between your thumb and forefinger to seal. Repeat with the remaining wonton wrappers and filling.
3. Gently place the dumplings into the boiling water, and cook for 3 min, turning once. Drain, and serve immediately with the chili garlic dipping sauce.

 

 

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