I know kids are supposed to ‘only eat’ mac and cheese, pizza, plain pasta, and hot dogs… but Autumn is a bit more adventurous than that. And I love it!
One day while Autumn and I were shopping at Trader Joe’s, they were sampling their vegetable dumplings. Since dinner time was fast approaching I grabbed her a sample for her to try. Well, no surprise here, but she loved it. I actually, politely, asked for another sample for her since she enjoyed it so much. It was just enough to carry her over so we could finish shopping and head home.
She enjoyed the samples so much that I grabbed some vegetable dumpling bags so that I would have them on hand for dinner. They work perfectly as they are quick to prepare, as 2-3 only take about a minute in the microwave. Plus, they the easy for her to grip to feed herself. I break a cooled dumpling into 3-4 pieces which she immediately picks up and shovels into her mouth. So cute!
Well, it’s great to always have something that she loves on hand for her to have for dinner, but my issue with these delicious dumplings is the amount of sodium they have. You know, infants, in fact kids under 2 years of age, are only supposed to have 370-400 mg of salt a day. The Trader Joe’s dumplings have soy sauce in the filling so they are on the borderline of what is acceptable for Autumn.
Well, Amy from Fearless Homemaker has come to my rescue! While I was looking around for a yummy recipe for this month’s Secret Recipe Club post I came across her recipe for Vegetarian Pot Stickers. They sounded great and I loved that not only would we be able to enjoy them but Autumn would too. In fact I didn’t add any salt to the mixture making these really healthy for us and her Autumn.
Dumplings are so much fun to make!! I haven’t made them in years but it all cam right back to me, just like riding a bike. It was fun to do the filling, sealing, and folding. When doing it just be sure not to put in too much filling or you won’t be able to seal the wonton skins properly.
I fried the ones that Price and I ate but the ones for Autumn were frozen and then when I was serving them were put into a small microwave safe bowl and microwaved until they were just warmed through. She loved them!
I did get a bit lazy and didn’t make the whole batch of wontons so I just kept the filling so that we could just give her that on her highchair table. Basically the filling is sooo good. I want to try some egg roll wrappers next time and maybe jazz things up further with some ground chicken in there as well. yum!!
Be sure to check out all the great recipes that Amy has on her blog. Plus, she shares very cute updates on her young daughter, . She is just a few months older than Autumn so I love checking out what she is up to on there and on Instagram so that I have a peak at what is to come in the next few months. So much fun!
Vegetarian Wontons with Spicy Soy Dipping Sauce
Makes 24-48 wontons, depends on the size of wonton skin you use
- 1 red onion thinly sliced
- 1 Tablespoon minced/grated ginger
- 8 oz diced shiitake mushrooms
- 2 cups white cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup chopped green onions
- 1 teaspoon white pepper
- 1/4 cup chopped cilantro (I used Gourmet Garden’s cilantro paste)
- 1 12 oz package wonton/dumpling skins
- wok oil for frying
for the dipping sauce
- 1/3 cup thin soy sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sliced scallions
- 1 tablespoon sambal
- In a wok or large saute pan, heat 1 tablespoon wok oil over medium heat. Sautee the red onion and ginger 3-4 minutes.
- Add the mushrooms and cook until the mixture is soft. Stir in the cabbage, carrots, green onion and cook until the cabbage is soft.
- Remove from heat and drain, if needed. Add the cilantro when the mixture is cooled.
- Lay out the wonton wrappers/gyoza skins on a clean surface. Place a teaspoon of the filling in the center of the wonton wrapper
- Either fry or steam the wontons to cook them.
- To fry the wontons, place a 2 Tablespoons of wok oil in a large skillet over medium heat. Add a few wontons to the oil and brown all sides.
- To Steam the wontons, pour just enough oil to cover a large skillet ( about 1 teaspoon). Heat the oil over medium heat, add the wontons. When the bottoms get golden brown, add 1/4 cup of water, then immediately cover. This only takes a few minutes so be sure the water does not completely evaporate allowing the dumplings to stick to the skillet
- To make the dipping sauce, combine all of the ingredients in a small bowl. Serve along side of the hot wontons.
Adapted from Fearless Homemaker
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Oooh yum, I would eat my weight in these. I’ve never made wontons because I hate frying but I totally want to make these. I also really want to go to Trader Joe’s now even though that means driving to Denver. 🙁
Amy (@amy_donovan) says
Okay, these look SO good! Your pictures turned out awesome for them! And somehow, I never thought about giving these (or something like these) to baby, so you’ve totally inspired me to do so – she loves vegetables and anything pasta-like (like the wonton wrappers) so I bet they’d be a huge hit. So glad y’all loved this recipe, and thank you so much for your kind words about my blog. Totally made my day. =)
Rebekah @ Making Miracles says
Mmm!! Yumm those look amazing!!
Karen Burns Booth says
FABULOUS recipe and I love your step by step photos too! These are my kinda wontons! Karen
AWESOME! You know, I have the intuition your recipe will be the most popular this month – those wontons look sooooooo tasty, you really did a fantastic job with your assignment this month!
(can you tell I LOVE this type of recipe?)
These look great! They seriously look like wontons from a store or restaurant — great job.
Jess @ Flying on Jess Fuel says
These sound delicious and you wrapped them so perfectly– they’re beautiful! And perfectly crispy!! Awesome job! 🙂
I love wontons. Making a big batch and keeping some in the freezer has helped us tremendously on busy days when we don’t have too much time to cook. I’m about to go to Trader Joe’s right now, so hopefully they will have something delicious on their sample table…I hope its wontons! Great pick this month!! 🙂
Wow, so pretty…I am impressed!
Wendy, A Day in the Life on the Farm says
Sounds delicious…Great choice.
Great pick this month. It’s always nice when a craving can be satisfied through SRC!
Sarah E. (@sjanee11) says
YUM! I haven’t had wontons in forever and these look really really good! Great pick for reveal day!
ca a l’air délicieux!!!!!!!!!!!!!!
Karen @ Karen's Kitchen Stories says
I have never done wontons but I’ve pinned this one to absolutely make asap!! Beautiful!
Couscous & Consciousness says
I love making pot stickers, and this vegetarian version looks right up my alley. Great that you were able to make a healthy version of this great treat for your little one too 🙂
These look so good. It is breakfast time but I could totally go for a big plate of these wontons. Great SRC pick!
Hmmm…I should try these sometime
Doesn’t it make it so easy when you can squirt the herbs out of a tube? Super fast! Great SRC pick.
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shashi at runninsrilankan says
Those wontons look delightful and I’m loving that Gourmet Garden’s cilantro paste! It’s a constant battle on how to keep fresh parsley alive and kicking whenever I bring it home – but with that paste my dilemma would be solved.
can I use Chinese cabbage instead of regular?