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SA 2's Veggie Wonton Recipe for Asian Heritage Month


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:



Materials/Utensils:

  • Rectangular Pan for baking lined with a parchment paper

  • Spatula or Wooden spoon to stir

  • Measuring Spoons

  • Cutting Board

  • Knife (for Parents to chop vegetables

  • Small bowl

  • Large Bowl

Ingredients:

  • Cooking spray

  • Firm tofu (optional) ½ cup(s), crumbled, well-drained

  • Uncooked scallion(s)

  • 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.


Enjoy!!!!



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