Potstickers. Dumplings. Wontons. Mandoo. Whatever you want to call them. I’ve never really had the patience or dexterity to make those beautiful, perfect looking potstickers. OK, I take that back. I do make beautiful mandoo once a year for New Year’s for my duk mandoo guk. But this is once a year friends. I love eating them and wanted to come up with something fast-er.
And aren’t these cute?
I was just playing around and discovered all I needed to do was fold my wonton skin over and bring the left and right sides together. Voila! And ever since I made Kimchi Mom’s Spam Musubi (which was DELICIOUS) and had to buy this Seaweed Gomasio (it’s basically organic Furikake but has very little seaweed and not as salty as regular Furikake), I’ve been putting this stuff on everything. It’s wonderful. Purchased both of these from Whole Foods.
And my kale obsession continues. The Hubs is not happy.
So, I made a separate batch with ground beef, broccoli slaw and cabbage just for him. And I stuck a few big pieces of kale in because I love him.
So, here’s how it went down:
Have a small bowl of water close by, dip your fingers, wet the top corner so it can stick to the other corner.
Tuck in the left side and then the right and squeeze/press together.
I used an egg wash and then added my roasted sesame seeds sprinkles.
Bake them at 425 degrees for about 8 minutes!
Baked Veggie Wontons!
- 2-3 tablespoons sesame oil + more if desired
- 3 cups kale; chopped
- 3 cups shiitake or cremini mushrooms; sliced
- 2 cups broccoli slaw
- 2 cups shredded cabbage
- 2-3 cloves garlic; minced
- salt and pepper to taste
- 2 teaspoons low sodium soy sauce
- roasted sesame seed sprinkles; see photo above
- 1 heaping teaspoon crushed red pepper flakes optional, for some heat
- 1 package square wonton wrapper skins
- egg wash: 1 egg yolk + 1 teaspoon water; mixed
- dried salted seaweed or gim, cut or crumbled as garnish
- serve with dipping sauce; we used Thai Kitchen's Sweet Red Chili sauce
- Preheat your oven to 425 degrees.
- Add the sesame oil to a large wok or non-stick pan over medium-high heat. Wait minute or two for the pan and oil to heat up, and then add your veggies + garlic and mix. After a minute or two, season with salt, pepper and the soy sauce. Taste and add more soy sauce if needed. Cook until the vegetables become soft; for about 5-8 more minutes. Sprinkle on some sesame seeds and crushed red pepper if desired, toss and set aside.
- To assemble the wontons: Have a small bowl of water close by. Fill one wonton skin wrap with about a tablespoon of the veggie filling and dip your finger in the water and wet one corner of your wonton skin wrap, fold over and connect with the opposite corner. Press together firmly.
- Wet the remaining corners and connect/tuck in the left and right corners to the center. Press together firmly again. This should create the "pillow" shape automatically. Repeat with remaining wonton wrappers. Brush with the egg wash and sprinkle on sesame seeds and bake for 8 minutes or until golden brown.
- Remove from the oven and allow to cool slightly before garnishing with more roasted sesame seeds and the dried seaweed (gim). Serve with dipping sauce.
Serve with dipping sauce. Enjoy!