Ingredients
- 2 cloves garlic, minced
- 1/2 onion, peeled and minced
- 1/2 red bell pepper, minced
- 2 tablespoons ginger, peeled and grated
- 1 carrot, peeled and grated
- 2 tablespoons basil, thinly sliced
- 16 – 3 inch dumpling wrappers
- 2 tablespoons olive oil
- 1 cup water
Directions
Preheat oven to 375°F. Line a baking sheet with foil and lightly spray with oil.
In a medium bowl, mix all the vegetables and basil.
Working on a flat surface, lay out your wrappers and place 2 teaspoons of the filling in the center of each wrapper.
Using your fingertip, wet the edges of the wrappers with cold water.
Fold the wrappers over the filling to form a half-moon.
Pinch the edges together with your fingers. The traditional shape is to pleat the edges as you close the dumplings.
Lightly spray the dumplings with oil and place them on the baking sheet.
Bake until the wontons are golden brown, about 5 to 7 minutes.
Serve with the Sweet and Sour Ginger Dipping Sauce or just a bit of soy sauce.
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Baking the veggie dumplings reduces the added fat and calories associated with pan-frying.
There are many types of Chinese dumplings. One type of dumpling is called Jiaozi and they are usually boiled, steamed or fried. Dumplings are traditionally eaten on Chinese New Year's Eve and special family occasions.
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