So you know the little Related Posts section at the end of each blog post? Well, occasionally I’ll click on one of those to take a ride down memory lane, see what I was up to during that time, etc. etc.
Yesterday, I clicked on this post and wondered why I hadn’t come across my bamboo steamer lately. And rather than looking for it, I decided on some baked wontons.
FoodFash Asian Ravioli (yields 15)
2 tablespoons of coconut oil
1 – 6 oz package of shitake mushrooms, chopped
1 teaspoon of shredded ginger
2-1/2 cups finely shredded cabbage
1 cup of chopped kale
2 tablespoons Bragg’s Liquid Aminos
Melt the coconut oil over medium heat and then add the mushrooms and ginger. When the mushrooms are wilted, add the cabbage, kale, and liquid aminos. Continue stirring over medium heat until the kale and cabbage are wilted as well. Remove pan from burner and pre-heat oven to 425 degrees. Set the wonton wrappers on a dry surface and wet the perimeter of the wontons with water. Dollop as much stuffing as the wontons will allow in the center and then cover with another wonton. Press the edges with a fork like a ravioli and place on a greased cookie sheet. Spray the wontons/raviolis with cooking spray and bake for 8 to 10 minutes.
While reading the “historic” wonton post, I remembered how little stuffing a traditional wonton held, which led me to the ravioli route.
And I totally didn’t expect these to come out of the oven looking as pretty as they did! Crispy on the outside, cabbage shroomie on the inside, I was in heaven. I ate nine of them. Eek! Good thing I had just finished Week 2, Day 2 of 5k training!
In other news, I’m newly addicted to Instagram. While posting like a crazy person today, I realized how much I like square photos and borders. So I’m going to test out square photos and borders for a bit on FoodFash.
Do you use Instagram? If so, follow FoodFash and I’ll follow you right back!