Spicy Chinese Cabbage Wontons
I can’t believe this has 0 fat……I would assume it does have some.
2 tsps. olive oil
1 large clove garlic, minced
2 red jalapeno peppers, stems and seeds discarded, minced
1/4 tsp. minced ginger
2 cups shredded green cabbage
8 ounces seitan, minced
1 to 2 tsps. ginger, grated and squeezed for juice
1 tsp. tamari
1 tbsp. nonfat or lowfat rice milk
1 tbsp. minced scallions
3 large cabbage or bok choy leaves
1 package, 50 wrappers wonton wrappers
Heat oil in the wok until sizzling. Add garlic, chile peppers, and ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add tamari and rice milk. Cook for 2 minutes, stirring occasionally. Remove from heat; stir in scallions and set aside.
Fill wok with water to just below the level of the bamboo steamer. Arrange cabbage leaves to cover the bottom of the steamer. Bring water to a boil.
Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp. of cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top. Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water.
When water is boiling and the leaves have wilted, place the first 1/3 of the dumplings in a single layer on top of the cabbage. Cover and steam for 10 minutes.
Makes 50 wontons.
Calories 32, Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Fiber 0 g.