Baked Brussels Veggie Dumplings


It’s not too often that I get super intimidated to try out a new dish, but I have to admit that these little guys made me a wee bit nervous! Now I have to tell you, that this is a Nibble I have been wanting to try out for some time now…probably as far back as the Pu Pu Platter days! Jittery feelings aside, I had to conquer my fears and attack the ALMIGHTY DUMPLING. Already, I knew that I wanted to include classic veggies, such as carrots, celery, and green onions into my recipe.

6 button mushrooms, stemmed and finely chopped
2 scallions, finely chopped
½ cup brussel sprouts grated OR 1/8 head Napa cabbage, shredded and finely chopped (I found my brussel sprouts already chopped in Trader Joe’s!)
1 large OR 2 small carrots finely diced
1 large stalk of celery finely diced
2 garlic cloves minced
2-3 teaspoon lite soy sauce
1 teaspoon fish sauce
1 teaspoon sweet mirin (Sweet rice wine found in Asian or specialty stores)
2 tablespoons sesame oil plus more for sealing the dumplings
1 teaspoon grated fresh ginger
25 square wonton wrappers
Preheat oven to 350 degrees. In a large skillet, heat the sesame oil over medium heat, add cook the brussel sprouts for 2-3 minutes. Add in celery, carrots, mushrooms, garlic, scallions and ginger and...
See the full directions on my site


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