Crispy Baked Wontons

Ingredients

Meat
- 1/2 lb Ground pork
- 1/2 lb Ground turkey, lean

Produce
- 1 1/2 tsp Ginger, ground
- 1 Onion, small

Refrigerated
- 1/4 cup Egg substitute

Canned Goods
- 1 can Water chestnuts

Condiments
- 1 And-sour sauce, Sweet
- 1/3 cup Soy sauce, reduced sodium

Oils & Vinegars
- 1 Cooking spray

Bread & Baked Goods
- 1 package Wonton wrappers

Time
Prepare: 30M
Cook: 10M
Total: 40M

Found on tasteofhome.com

Description

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

I just got the recipe & havent made it, but plan to. Sounds easy & delicious.For those asking about freezing the instructions are in step 4.

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

I will be making these for Super Bowl, I can tell by the ingredients we will enjoy. Almost identical to ones I make, Ive 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.

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

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.

I read the first question, scrolled though the remaining nine and didnt find an answer. Id like that answered. If the wontons arent cooked before freezing, when you take them out of the freezer, do you need to thaw them before cooking?

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.

can you use a regular egg instead of substitute..

Arent these Eggrolls???? Not Wontons????

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.

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

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. 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

249 0 2017-08-05 03:10:34

Title:	Crispy Baked Wontons
Descrition:	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

Crispy Baked Wontons