Many staff and families have asked for our SA 2's Baked Veggie Wonton recipe that we prepared for Lunar New Year snack for our Cooking Club! At LCCC, we like to encourage our kids to be open to different cultures by exploring new recipes and flavours! It is also a perfect recipe to make for Asian Heritage Month!
So here it is! It's extremely easy and you can definitely play around with ingredients you already have at home!
Here is what you will need:
Rectangular Pan for baking lined with a parchment paper
Spatula or Wooden spoon to stir
Knife (for Parents to chop vegetables
Firm tofu (optional) ½ cup(s), crumbled, well-drained
2 medium onions, chopped
Shredded carrot(s), ¼ cup(s)
Shredded uncooked napa cabbage, ¼ cup(s)
Fresh uncooked mushroom(s) ¼ cup(s), chopped
Cilantro (optional) , 1 Tbsp chopped
Low sodium soy sauce, 2 Tbsp
Veggie Broth, 2-3 Tbsp
Ginger, minced ,1 Tbsp
Minced garlic, 1 Tbsp
Kosher salt , ½ tsp
Corn Starch or Flour, 2-3 Tbsp to bind mixture
Egg(s) or Water 1 large, beaten or a small bowl to dip a basting brush in water.
Wonton wrapper(s) 20 pieces
Instructions * Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat pans with cooking spray. * In a large bowl, combine tofu, scallions, carrot, cabbage, onion, mushrooms, cilantro, soy sauce, veggie broth, ginger, garlic, salt and cornstarch/flour ; stir well to combine. * Spoon 1 1/2 heaping teaspoons filling onto centre of each wonton wrapper. Wet 2 adjacent wonton edges with water using your finger tip; fold wrapper over filling to form a triangle and press lightly to seal edges.
* Place on prepared baking sheets and lightly spray tops with cooking spray.
* Bake until lightly browned, about 10 to 15 minutes. Yields 1 wonton per serving.