Vegetable Wontons

And now for something completely different... 

I came across a wonton how-to during a weekly search for new vegetarian recipes. These really couldn't be any easier to make (or cuter). Check this out: wonton wrappers are papery thin, soft, don't stick to each other, and come pre-made. Can you say baker-friendly? My market carries Nasoya brand wrappers, but I'm sure any brand will work just the same. You can also use the wrappers to make ravioli, dumplings, and other appetizers. 

If you pay attention to detail, you see that my wrappers expired in February. Don't worry, I made these wontons back in January and have been waiting to write a post about them!

What you need to get started: a large baking sheet (or clean counter top) lined with parchment paper, a bowl of water, wrappers, your filling, and a food processor. I combined cabbage, scallions, carrots, garlic, and ginger in my filling, but you have the freedom to play. (Don't you love it when I say that?)

Pulse your veggies and spices in the food processor until well blended and you're all set to wrap. This is when you invite your friends and family to join you.

To wrap: drop a small amount of filling in the middle of your wrappers. It may take you two or three wraps to determine the perfect amount. No one likes an empty wonton, nor do you want the filling spilling out the sides.

Dip your finger in the bowl of water and run your finger along the edges of the wrapper. Fold your wrapper over the filling to make a triangle and seal.

Fold two of your points together and seal with water. Ta-da! Keep wrapping until you either use up your filling or use up your wrappers. Toss the finished wontons into a soup, in a frying pan, or freeze them for later (instructions for all of these are below).

Vegetarian Wontons
Adapted from In Jennie's Kitchen
Makes approximately 60 wontons

2 c. minced cabbage
1 bunch scallions, green only, minced
1 carrot, peeled, minced
1 clove garlic, minced
1 in. piece ginger, peeled, minced
salt and pepper
wonton wrappers
bowl of water
oil (if frying)

Combine cabbage, scallions, carrot, ginger and garlic in a food processor. Add salt and pepper to taste.

To assemble wontons:
Line a baking sheet with parchment paper. Place 1/2 t. filling in the center of a wrapper and wipe the outer edge of the wrapper with water. Fold in half to form a triangle. Fold two points of the triangle to the center and tuck one end under the other. Set wontons on baking sheet.

To freeze wontons: Place baking sheet in the freezer for 10 minutes. Transfer wontons to a freezer bag and use in one month.

Wonton Soup: Simmer wontons in vegetable stock until wontons rise to the surface. Spoon over baby spinach and sprinkle with chopped scallions.

Fried Wontons: Heat 2 in. canola oil in a frying pan. Fry wontons 1-2 minutes on each side until golden.