Wonton Dumplings Veggie Salad Bowl

Wontons/ dumplings, dough-based skin wrapper (carbs) filled with meat-veggies (protein and fiber) is a combination of meal components all in one morsel. In fact, a plate of 12-20 wonton dumplings (depending on dumpling size) can be stand-alone meal for some of us. Homemade or store-bought, freezer-friendly wontons also make great versatile recipes in soups, salads or side-dishes.

Personally, I prefer to enjoy wontons/dumplings with veggies - wonton salad or call it wonton dumplings veggie-bowl e.g. Broccoli Cabbage with Wontons or Asparagus, Cauliflower with Wontons or this Oven-Roast Zucchini and Steamed Broccoli with Wonton Dumplings.

Sometimes, it's with more leafy greens such as peashoots and Bok Choy.


Oven-Roast Zucchini, Steamed Broccoli with Wonton Dumplings
Ingredients:
6-8 frozen fully-cooked chicken veggie wontons (found in the freezer section in most grocery stores), reheat (boil or steam) according to instructions
2 cups organic broccoli florets
2-3 cloves garlic, minced
1 small-medium zucchini, sliced, lightly seasoned with pinch of dried herbs, salt, black pepper

Directions: Oven-grill zucchini 375F 20-30mins. Steam broccoli with garlic for 5 minutes. Serve with cooked wontons. [Cooking Tip: If you have a multi-steamer, place the wontons on the bottom tier, steam over boiling water for 5mins, then layer the vegetables on the top tier, place top tray above the wontons, and continue steaming for 5mins (effectively, the veggies are steamed for 5mins, and the wontons, about 10 mins)]