Meg’s Veggie Won Ton Dumplings

I heart these won tons... and if there's one thing you do this week, it must be this (it's what I have planned)! The recipe comes from my neighbor and dear friend, Meg. 

My sister, Karen first introduced me to the “won ton wrapper” with a ground turkey recipe called “Steamed Won Ton Dumplings.” I made her delicious recipe for several years before I turned to a vegan diet.  I now make these delicious appetizers with a blend of vegetables and spices and they are equally (if not more) delicious! 

Meg’s Veggie Won Ton Dumplings

Yield: 36 dumplings

Ingredients
½ tablespoon minced fresh ginger
1 large garlic clove
1 bunch (12-16oz.) fresh asparagus, trimmed, quartered crosswise
1 8oz. container water chestnuts, drained
3 green onions, white and green parts
3/4 cup shredded Napa or regular cabbage
2 carrots
1 teaspoon sesame oil (optional)
Kikkoman or Soy Vay Teriyaki Sauce


Finely mince ginger and garlic in food processor or hand food-chopper.  Add asparagus and next 5 ingredients.  Process/chop until asparagus and carrot is finely chopped but not pureed.  Moisten and flavor filling with Teriyaki Sauce.

Using wax paper or parchment paper, place 6 won ton wrappers on work surface.  Place 1 rounded tablespoon of filling in the center.  Moisten all four edges of wrapper with water, using a pastry brush.  Bring the four corners together at the top and seal the edges. 

Open a steamer basket and lay flat into a large skillet. Pour enough water into skillet to reach depth of ½ inch. Spray steamer basket with Pam. Bring water to a simmer.  Working in batches, arrange dumplings side by side (but not touching) on the rack.  Cover and steam the dumplings for 15 minutes. 

Serve dumplings at room temperature with Teriyaki Sauce