Crispy Baked Wontons
Total TimePrep: 30 min. Bake: 10 min.
Makesabout 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
Nutrition Facts1 each: 38 calories, 1g fat (0 saturated fat), 5mg cholesterol, 103mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.
Sep 7, 2019
Excellent flavor! Will make again.
Jun 17, 2019
Did not really like the flavor- they looked great. Its all about personal preference.
Aug 30, 2017
The filling is tasty, but found the wonton wrapper too dry and chewy.
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.
Jan 8, 2016
Under the directions it has the freeze option. Freeze cooled baked wontons in freezer container.
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.
Feb 16, 2015
It was alot of work but I really loved the taste.
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.
Feb 8, 2015
I read the first question, scrolled though the remaining nine and didn't find an answer. I'd like that answered. If the wontons aren't cooked before freezing, when you take them out of the freezer, do you need to thaw them before cooking?