Shrimp & Veggie (baked) Wonton Dumplings

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.2
  • Total Fat: 2.5 g
  • Cholesterol: 30.8 mg
  • Sodium: 1,008.0 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Shrimp & Veggie (baked) Wonton Dumplings calories by ingredient


I borrowed and modified this recipe from
I borrowed and modified this recipe from

Number of Servings: 6


    2 tsp Olive oil
    1 - 12 oz package of small square wonton wraps
    2 c shredded cabbage
    1 c shredded carrots
    3 cloves garlic
    1 tbsp Lite Soy Sauce
    8 oz cocktail shrimp
    Spray oil
    1/4 c Lite Soy Sauce


To make things easier, I used a food processor. I put the cabbage, carrot & garlic in and pulsed until it was chopped down pretty fine and then I put it in the pan to cook.


Preheat oven at 350.
Heat a pan and add 2 tsp olive oil. Add cabbage, carrots & garlic, cook 2-3 minutes. Remove from heat and add 1 tbsp of lite soy sauce.
On a flat surface, lay out a few wrappers, place about a teaspoon of mixture in the middle with a small amount of shrimp, wet edges and fold corners together and seal. Place on a baking sheet that has been coated with spray oil.
Bake for about 15 minutes.
Put the 1/4 c of soy sauce in a bowl for dipping.

Serving Size: Makes 55-60 dumplings - about 6 servings

TAGS:  Fish |