It’s not too often that I get super intimidated to try out a new dish, but I have to admit that these little guys made me a wee bit nervous! Truth be told, this is a Nibble I have wanted to try out for some time now…probably as far back as the Pu Pu Platter days in the beloved 80s! Jittery feelings aside, I had to conquer my fears and attack the almighty dumpling. Hence, I gathered up my favorite Chinese condiments and the dumpling making began which turned into yummy success!
2 scallions finely chopped
1/2 cup grated, 1/8 head Napa cabbage, shredded and finely chopped
1 large or 2 small carrots finely diced
1 large stalk of celery finely diced
1/2 green zucchini diced
2 garlic cloves minced
2 teaspoons light soy sauce
1 teaspoon fish sauce
1 teaspoon honey
2 tablespoons sesame oil plus more for sealing the dumplings
1 teaspoon grated fresh ginger
12 square wonton wrappers cut in a diagonal
Preheat oven to 350 degrees.
In a large skillet, heat the sesame oil over medium heat, cook the cabbage for 2-3 minutes. Add in celery, carrots, zucchini, garlic, scallions and ginger and cook for 2 more minutes. Pour in the fish sauce, honey and soy sauce. Stir around until all the veggies are tender. Remove the mixture from the pan and place into a medium sized glass bowl giving it one more stir to combine.
Lay wontons on a sprayed baking sheet.
Carefully spoon 1 teaspoon into the center of the wrapper. Fold the wrapper into a triangle and squeeze out the air. Pinch the edges together and seal with a fork, wetting the dough with extra sesame oil if necessary to make it stick. Repeat with the remaining shells. (If you have extra filling, leave it over)
Brush outer layers with a bit more sesame oil for a shine. Cook for 8-10 minutes until the edges turn a golden color and crispy. Serve with your favorite Asian dipping sauce.
Nic’s Tip: Do not over-stuff the dumplings or they will burst.