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Crispy Baked Wontons Recipe

Crispy Baked Wontons Recipe photo by Taste of Home

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“These quick, versatile wontons are also great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store in an air-tight container.” Brianna Shade - Beaverton, Oregon

This recipe is:

Healthy

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Crispy Baked Wontons Recipe

Prep: 30 min. Bake: 10 min.

Yield: 48 Servings

30 10 40

Ingredients

1/2 pound ground pork
1/2 pound extra-lean ground turkey
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
1/4 cup egg substitute
1-1/2 teaspoons ground ginger
1 package (12 ounces) wonton wrappers
Cooking spray
Sweet-and-sour sauce, optional

Directions

In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.

Nutritional Facts 1 wonton (calculated without sweet-and-sour sauce) equals 38 calories, 1 g fat (trace saturated fat), 5 mg cholesterol, 103 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein.

Originally published as Crispy Baked Wontons in Healthy Cooking December/January 2009, p45

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Crispy Baked Wontons

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Reviewed on Jan. 21, 2010 by vajudybug

I've made this recipe a number of times. I still find it hard to work with the wonton wrappers, but it's so good. I use Duck Sauce instead of Sweet n' Sour

Reviewed on Dec. 23, 2009 by pawotr

These are wonderfully tasty and pretty easy to make. They are the first appetizers to be quickly eaten. I made these with only a slight adjustment. I added 2 cloves minced garlic, and used minced ginger instead of ground.