Baked Vegetable Wontons with Sesame-Apricot Dipping Sauce

makes 40-50 wontons


For the wontons
¼ cup vegetable oil
½ medium onion, diced
1 bunch scallions, thinly sliced
3 cloves garlic, minced
2 Tbs. finely grated fresh ginger
1 red bell pepper, diced
1 medium carrot, shredded
6 oz. baby bella mushrooms, chopped
½ small head green cabbage, chopped
¼ cup water
2 Tbs. Darbo apricot fruit spread
2 Tbs. toasted sesame oil
1 Tbs. Worcestershire sauce
1 Tbs. toasted sesame seeds
1 Tbs. dried cilantro
1 Tbs. Worcestershire sauce
2 tsp. soy sauce
1 tsp. rice vinegar
¼ tsp. red pepper flakes
50 square wonton wrappers (14 oz package)
Cooking spray

For the dipping sauce
1 Tbs. Darbo apricot fruit spread
1 Tbs. sesame oil
2 tsp. soy sauce
1 tsp. chopped scallions
1 tsp. sesame seeds

makes 40-50 wontons


Heat the oil in a large nonstick skillet over medium heat. Add the onions, scallions, garlic and ginger. Cook for 3-5 minutes until softened. Add the bell pepper and carrot and cook for 5 minutes. Stir in the mushrooms and cabbage. Cook until the cabbage and mushrooms are softened but tender, about 10 minutes. In a small bowl, whisk the remaining ingredients. Pour the liquid mixture into the filling and cook until the liquid evaporates. Remove from the heat and let cool completely.

In a small bowl, whisk the apricot fruit spread, sesame oil, and soy sauce. Stir in scallions and sesame seeds. Set aside. Heat the oven to 400°F and line 2 baking sheets with parchment paper. Wet all of the sides of the wonton wrapper with water. Place a tablespoon of filling in the center and gather all four corners at the top. Pinch the top and sides of the wonton to seal the edges. Repeat with remaining wontons and place on the baking sheets. Spray the tops with cooking spray and bake for 12-15 minutes.

Serve the dumplings while still warm with the dipping sauce.

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