Kai-lan Steamed Vegetable Dumplings

Veggies are irresistible when they're wrapped up in a delicious dumpling. This healthy Asian finger-food is perfect for even the pickiest eaters.

It's premiere week, 3/22-3/26 at 1:30 p.m. on Nick

Ingredients

• 2 cups finely shredded cabbage
• 1/2 cup finely diced firm tofu
• 1/4 cup finely chopped red pepper
• 2 scallions sliced thin
• 1/4 cup finely chopped water chestnuts
• 11/2 tbsp. soy sauce
• 1 tbsp. chopped cilantro
• 1 clove garlic, minced
• 1 tsp. minced fresh ginger
• 1 tsp. sesame seed oil
• Freshly ground pepper

Supplies

• 48 wonton wrappers

Directions

1. Step 1

   Combine all of the ingredients together in a medium bowl until well blended.

2. Step 2

   Line a cookie sheet with wax paper. Place several wonton wrappers onto a clean work surface. Spoon about 1 heaping teaspoon of the filling into the center of each wrapper. Brush the edges with warm water. Fold over the wrapper and pinch to seal the edges. Place the filled wontons onto the prepared cookie sheet. Continue with the remaining filling and wrappers.

3. Step 3

   Place several of the wontons onto the bottom of a bamboo steamer, about 1/2 inch apart. Arrange more on another layer of a bamboo steamer.

4. Step 4

   Preheat the oven to 300°F. Line a sheet pan with parchment paper. Place the bamboo steamer over a pot of simmering water and cook until the juices are clear and the meat is cooked through, about 10 to 12 minutes. Transfer the cooked dumplings to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining wontons.

5. Step 5

   When ready to serve, transfer to a serving platter. Serve with additional soy sauce.

Nurtition Facts

• Calories: 82
• Total Fat: 1g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 2mg
• Sodium: 102mg
• Total Carbs: 15g
• Fiber: 1g
• Sugar: 1g
• Protein: 3g