Crunchy Baked Wontons Recipe
Fancy crunchy wontons but don’t want to use a deep fat fryer? The answer is to make the wontons like usual but then bake them in the oven. They will be really crunchy but lower in fat and calories.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Total Time: 22 mins
- Yield: 6 1x
- Category: Wonton
- Cuisine: Chinese
Ingredients
Scale
- ½ lb (250g) lean ground (minced) beef
- ¼ grated onion or ½ teaspoon onion powder
- 2 oz (60g) cream cheese, at room temperature
- 2 tablespoons grated Cheddar cheese
- 1 egg
- 4 tablespoons finely diced red bell pepper
- 2 tablespoons taco seasoning
- 4 tablespoons finely diced green bell pepper
- 2 tablespoons dry breadcrumbs
- 2 tablespoons minced fresh cilantro (fresh coriander)
- 36 square wonton wrappers
- 1 lightly beaten egg white
Instructions
- Combine the beef with the onion, both kinds of cheese, breadcrumbs, taco seasoning, cilantro, the whole egg and the bell pepper in a bowl. Use parchment paper to line a pair of baking sheets.
- Arrange the wonton skins on a dry work surface and add a heaped teaspoon of filling in the center of each one. Scrunch the tops of the wontons up so they look like half-open moneybags. Alternatively you can close them, sealing the edges, to make triangle shapes of another wonton shape.
- Arrange the finished wontons on the baking sheets, cover with plastic wrap and chill for 20 minutes. Preheat the oven to 500 degrees F (260 degrees C) and bake the beef wontons for 7 minutes or until the wonton wrapper is golden brown and the filling is cooked. Serve hot.