Baked Vegetable Wontons With Soy-Ginger Dipping Sauce - cooking recipe

Ingredients

Soy-Ginger Dipping Sauce
1/2 cup dried mango
1 tablespoon tamari
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon finely grated gingerroot
1/4 teaspoon chili paste
Wontons
1 cup grated carrot
1/2 cup thinly sliced mushroom
1 cup finely shredded napa cabbage
6 tablespoons toasted sesame oil
1/4 cup chopped scallion
1/2 tablespoon grated ginger
1/2 tablespoon curry powder
1 tablespoon mirin
1 tablespoon tamari
30 small square uncooked wonton wrappers

Preparation

Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
Serve wontons with dipping sauce.