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Crispy Baked Wontons

 Crispy Baked Wontons
“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
48 ServingsPrep: 30 min. Bake: 10 min.

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

2 of 2

Crispy Baked Wontons (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer