vegetable wontons w/ mango ginger dipping sauce

i have made alot or wontons in my day & these turn out the best...everytime!

they are relatively quick to make and freeze well before baking to have on hand for a quick happy hour snack. Feel free to alter the ingredients to your liking, just keep the ratios the same. The other perk is that they are baked, so much better on the heart.

mango ~ ginger dipping sauce

1 cup water

1/2 cup dried mangos (bulk at your co-op)

1 tbls tamari

2 tbls mirin

1 tbls rice vinegar

1 tsp finely grated ginger root

1/4 tsp chili paste

Boil water and pour over the mango, let rehydrate for 30 minutes. Then combine all other ingredients in a blender and add the now soft mango with half of it's liquid & blend. Sauce will be a nice and thick for dipping.

vegetable wonton filling ~

1 cup grated carrot

1/2 cup thinly sliced mushrooms

1 cup finely shredded napa cabbage or 4 large brussels sprouts

2 tbls toasted sesame oil

1/4 cup chopped green onion

1/2 tbls grated ginger

1/2 tbls curry powder

1 tbls mirin

1 tbls tamari

1 package square wonton wrappers (uncooked)

1/4 cup toasted sesame oil (for brushing)

1) preheat oven to 375*

2) saute the vegetables in sesame oil in a large skillet until limp, 5 minutes. Add green onion & ginger. then sprinkle with curry powder and mirin & tamari. remove from heat

3) lay out some wonton sheets on a clean surface and with a pastry brush, brush the edges with the reserved 1/4 cup sesame oil.

4) working in batches, drop 1 tbls vegetable mix into the center and then fold into a triangle. Krimp the edges tightly with the tines of a fork, folding the two bottom corners inward slightly and press with the fork to close tightly.

5) lighlty oil a baking sheet with olive oil and place the wontons closely together.

brush the tops with sesame oil and bake for 6 minutes, turn them over, and continue baking another 6 minutes.

yeilds 30 wontons