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Crispy Baked Wontons

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
    about 4 dozen


  • 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


  • 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.

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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Colly
      Aug 29, 2020

      We loved these. They are so simple to make & baking instead of deep fried helps out with less calories.

    • JCV4
      Dec 20, 2019

      I thought this was a tasty and easy recipe. You can tweak to add flavors you like, such as garlic, mushrooms, cabbage, etc.. Less calories by baking and I like that you can freeze some for later.

    • JackieK162
      Sep 7, 2019

      Excellent flavor! Will make again.

    • 961leader
      Jun 17, 2019

      Did not really like the flavor- they looked great. Its all about personal preference.

    • Lawler67
      Aug 30, 2017

      The filling is tasty, but found the wonton wrapper too dry and chewy.

    • bd54
      Feb 8, 2017

      I just got the recipe & haven't made it, but plan to. Sounds easy & delicious.For those asking about freezing the instructions are in step 4.

    • cybarra
      Jan 8, 2016

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

    • Tootey
      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
      Feb 16, 2015

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

    • sumbet7
      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.