Veggie Wontons

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Kholrabi…more like kohl-what?-bi??? I will be the first to admit I was downright puzzled when I got a bunch of this cabbage like veggie in my CSA.  What exactly was it?  What was I supposed to do with it? Do I cook it?  Eat it raw?  I had no idea.  Thanks to trusty google, I got my answers and decided to see what I could do with this alien veggie.  Gotta love the trusty wonton wrapper.  From making easy “homemade” ravioli, mini muffin tacos, and now these yummy and easy wontons they make meal prep super easy.  Feel free to get creative with what you put in your wontons, ground pork, broccoli, the options are endless, however, I do suggest giving kohlrabi a try!

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Ingredients

  • 1 package of store bought wonton wrappers
  • 1 cup of peeled and shredded kohlrabi (cabbage will work too)
  • 1/2 cup of chopped onion
  • 1 cup of matchstick carrots
  • 1 tsp grated ginger
  • juice from 1/2 lime
  • 1 tbsp coconut oil
  • For Dipping Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 2 tsp chopped scallions
  • 1 tsp honey
  • Servings: 40 wontons (roughly)
  • Difficulty: easy

Directions

  • Heat the coconut oil over medium high heat, I love using my wok for this!
  • Add the kohlrabi, carrots, and onions and sauce until tender
  • Grate the ginger and add the lime juice, cook for another 1-2 minutes
  • Lay the wontons on a dry surface and place a small spoonful into the center
  • Using your finger dipped in water, outline the perimeter of the wonton wrapper
  • Fold the wonton in half, like a triangle and squeeze the edges firmly together
  • Place on a greased cookie sheet
  • Continue with remaining wontons until you are out of filling
  • Once all wontons are stuffed and on the cookie sheet, spray lightly with olive oil
  • Bake at 400 degrees for 8-10 minutes, until the wontons are golden
  • While they cook, combine remaining ingredients together for the dipping sauce
  • Let the wontons cool 10 minutes before enjoying (otherwise they are steam bombs)

 

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