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Crispy Baked Wontons

Total Time

Prep: 30 min. Bake: 10 min.

Makes

about 4 dozen

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
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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

  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.

Test Kitchen Tips
  • One beaten egg will work in place of the egg substitute.
  • Mix it up! Wontons can be folded into a variety of shapes. For a simple triangle, place filling in center of a wonton wrapper; moisten edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal.
  • Try using grated fresh ginger instead of dried. Fresh ginger is potent, though: 3/4 teaspoon should do the trick.
  • Nutrition Facts

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