Crispy Baked Wontons Recipe
Crispy Baked Wontons Recipe photo by Taste of Home
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Crispy Baked Wontons Recipe

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These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 48 servings


  • 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

Nutritional Facts

1 each: 38 calories, 1g fat (0 saturated fat), 5mg cholesterol, 103mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.


  1. 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.
  2. 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.
  3. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
  4. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
    Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
    Yield: about 4 dozen.
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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MY REVIEW User ID: 2380921 241318
Reviewed Jan. 8, 2016

"Under the directions it has the freeze option. Freeze cooled baked wontons in freezer container."

Tootey User ID: 4029633 241182
Reviewed Jan. 6, 2016

"I will be making these for Super Bowl, I can tell by the ingredients we will enjoy. Almost identical to ones I make, I've just never given thought to baking instead of frying. Note: To those questioning freezing process, creator states COOL before freezing, so yes they are baked first."

mari1369 User ID: 8251487 220671
Reviewed Feb. 16, 2015

"It was alot of work but I really loved the taste."

sumbet7 User ID: 1586993 220037
Reviewed Feb. 8, 2015

"Cinbrat, I have not made these, but with some of the adjustments they sound very tasty and I intend to. In answer to your question, all the ingredients are already cooked, you are basically warming them up. Because of that, I would freeze before baking. Thaw before baking or increase the baking time. My husband and I do quite a bit of asian cooking. I love the suggestions of green onions, fresh ginger, garlic and hoisin sauce."

Cinbrat User ID: 8250888 220016
Reviewed Feb. 8, 2015

"I read the first question, scrolled though the remaining nine and didn't find an answer. I'd like that answered. If the wontons aren't cooked before freezing, when you take them out of the freezer, do you need to thaw them before cooking?"

peepersmommy User ID: 7831285 220006
Reviewed Feb. 8, 2015

"Do you freeze the extra wontons prior to baking, or after? I plan on making up a double batch as these look easy and tasty too."

mache User ID: 4130052 220003
Reviewed Feb. 8, 2015

"can you use a regular egg instead of substitute.."

blstranger User ID: 1515442 219991
Reviewed Feb. 8, 2015

"Aren't these Eggrolls???? Not Wontons????"

CookinLovin User ID: 7872989 219987
Reviewed Feb. 8, 2015

"Instead of water chestnuts, I use sauteed shredded carrots and cabbage. Instead of a regular onion, I use diced green onions. I also use a real egg beaten with a TBS of no sodium chicken broth and a TBS of Oyster or Hoison sauce in the meat while cooking. It adds more authentic Asian flavor that way."

vajudybug User ID: 581753 159403
Reviewed Jan. 21, 2010

"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"

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