Easy Oven Wontons with Vegetables and Cream Cheese! Big crowd puller and no frying necessary. Can be prepared and frozen in advance.
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Making dumplings has a long tradition in my family. When I was little, my mother woke me up early on Sunday mornings to make dumplings with her and my grandmother. We spent an hour or two filling and shaping dumplings and then cooking them for brunch for the rest of the family.
Now that I’m separated from my family, I still try to keep this tradition of making dumplings alive on weekends.
If you’ve never made dumplings before, these wontons baked with veggies and cream cheese are a great place to start. The filling comes together quickly and folding the dumplings is fairly easy compared to other, more elaborate dumplings.
Plus, no frying is required!
Dumplings from store-bought packaging
Store bought won tan wrappers are so handy. Purchase square wonton or dumpling wrappers for this recipe. Technically, you could make the won-tans with circular wrappers, but you won’t get the same pyramid shape that you see in the photos.
You can prevent this by brushing all of the wontons with a thin layer of oil right before baking. You don’t need a lot of oil, just enough to wet the outside of the case. You can also use cooking spray to apply the layer of oil.
Bake vs. fry wontons
Since these wontons are baked (as opposed to fried), most of the crunch comes from the golden brown “X” on the top of the wontons. Using beaten eggs to seal the “X” makes this part extra crispy!
These baked wontons are also great on their own, but I’ve included a quick recipe for a soy sauce and vinegar dipping sauce that you can serve with if you like. If you like it a little sweeter, try a sweet chili sauce.
Baked wontons with vegetables and cream cheese
make wonton ahead: Freeze the unbaked wontons on a parchment-lined baking sheet. (Don’t refrigerate the won-tans; the moisture from the vegetables will soak into the won-ton wraps and turn them to mush.) When you’re ready to bake, brush or spray a thin layer of oil over the frozen ones wontons; keep refrigerated. Bake the frozen wontons at 400°F for about 12 to 13 minutes.
ingredients
For the wontons:
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4 1/2 tablespoon vegetable oildivided
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2 cloves garlicchopped
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1 tablespoon chopped Ginger (from a 1 inch piece of ginger)
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5 cups thinly sliced Napa cabbage (kale works too)
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1 big carrotgrated (about 1 1/3 cups grated)
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3/4 Cup frozen peasthawed
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2 spring onionsthinly sliced
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3/4 teaspoon kosher Salt
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1/2 teaspoon toasted sesame oil
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1 big egg
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48 up to 50 square Wonton wrappers
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4 1/2 until 5 ounces cream cheese
For the dipping sauce (optional):
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3 tablespoon soy sauce
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4 tablespoon rice vinegar
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3/4 teaspoon toasted sesame oil
method
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Preparation of the filling:
Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to avoid burning, until it begins to wilt, about 2 to 3 minutes. Add grated carrots, peas, green onions, salt and sesame oil and cook for another minute.
Turn off the heat and spread the vegetables on a plate to cool for 10 minutes.
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Preheat the oven:
Preheat oven to 400ºF.
Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray or line with parchment paper. (Wan tans baked on parchment don’t get quite as crispy on the bottom.)
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Do the egg wash:
For the egg wash, beat an egg lightly and set aside.
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Fold wontons:
Place 4 wonton sheets on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Scatter about 1/2 teaspoon cream cheese over the veggies.
Use your fingers to smooth the egg milk along the edges of the won tan casings. Lift 2 opposite corners of the wrapper and pinch at the top. Lift the other two corners up and press them against the first two corners to form a pyramid. Pinch the edges of the wrapper to seal the wonton closed.
Repeat with the other three wontons.Place the sealed wontons on one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.
Repeat filling and folding wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin coat of oil on each wonton or spray with cooking spray.
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Bake the first batch of wontons:
Bake for 11 to 12 minutes or until the edges of the wontons are a deep golden brown color.
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Meanwhile, prepare the second batch:
While the first batch is baking, prepare the second batch and bake as soon as the first is out of the oven.
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Surcharge:
Allow the wontons to cool for a few minutes before serving. Whisk together the soy sauce, vinegar and sesame oil and serve with the warm wontons. These baked wontons are best eaten the same day.
| nutritional information (per serving) | |
|---|---|
| 218 | calories |
| 11g | Fat |
| 21g | carbohydrates |
| 9g | protein |
