Today is not the first time I've talked about wontons. They're such versatile and simple little wrappers. Stuff with whatever you want, seal with a little water, fry or bake, and voila! Deliciousness!
I love, love, love the cream cheese stuffed fried wontons that you can buy at cheap Chinese restaurants. So, when I saw a recipe for Crispy Vegetable Wontons in Linda McCartney's World of Vegetarian Cooking, I thought that I would take the recipe and make it my own. My ingredients are slightly different from Linda McCartney's recipe, and her recipe called for frying the wonton. I wanted something a little lighter, so I decided to bake them instead.
We all loved these wontons. (Well, to be honest, my daughter wasn't thrilled with them, but give her 5 seconds and she might have a different opinion. Can you say picky?) I paired them with some edamame and brown rice and a little bowl of soy sauce for dipping. In the words of my son, "This is a keeper, mom!"
Baked Vegetable Wontons
1/3 cup grated carrots 1/2 cup cabbage, finely shredded 1/3 cup mung beansprouts 2 green onions, chopped 2 garlic cloves, minced 1/2 cup chopped shitake mushrooms 1 TBSP soy sauce 1 oz cream cheese 1/2 tsp sesame oil small wonton wrappers
Preheat oven to 400 F.
Heat a tsp of oil in a saute pan. Add the carrots through mushrooms and saute for 2-3 minutes. Set vegetables aside and let cool.
Add the cooled vegetables to the rest of the ingredients and combine well. Put a generous teaspoonful in the center of each wonton. Dampen the edges of the wonton with water and fold the wonton wrapper in half, pressing at the damp edges to close.
Place each finished wonton on a baking sheet lightly coated with cooking spray. Cook wontons in hot oven for about 15 min or until wontons are slightly browned on the bottom. Serve with a little soy sauce on the side.