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Baked Veggie Wontons!

June 10, 2013 by hipfoodiemom 16 Comments

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Baked Veggie Wontons plate | HipFoodieMom.com

 

Potstickers. Dumplings. Wontons. Mandoo. Whatever you want to call them. I’ve never really had the patience or dexterity to make those beautiful, perfect looking potstickers. OK, I take that back. I do make beautiful mandoo once a year for New Year’s for my duk mandoo guk.  But this is once a year friends. I love eating them and wanted to come up with something fast-er.

 

And aren’t these cute?

 

Baked Veggie Wontons upclose | HipFoodieMom.com

 

I was just playing around and discovered all I needed to do was fold my wonton skin over and bring the left and right sides together. Voila! And ever since I made Kimchi Mom’s Spam Musubi (which was DELICIOUS) and had to buy this Seaweed Gomasio (it’s basically organic Furikake but has very little seaweed and not as salty as regular Furikake), I’ve been putting this stuff on everything. It’s wonderful. Purchased both of these from Whole Foods.

 

won ton wraps | HipFoodiemom.com

 

And my kale obsession continues. The Hubs is not happy.

 

Veggie wonton | Hipfoodiemom.com

 

So, I made a separate batch with ground beef, broccoli slaw and cabbage just for him.  And I stuck a few big pieces of kale in because I love him.

 

ground beef wonton | Hipfoodiemom.com

 

So, here’s how it went down:

Have a small bowl of water close by, dip your fingers, wet the top corner so it can stick to the other corner.

 

wonton prep 1 | HipFoodieMom.com

 

 

Tuck in the left side and then the right and squeeze/press together.

 

wonton prep 2 | HipFoodieMom.com

 

 

wonton prep 3 | HipFoodieMom.com

 

I used an egg wash and then added my roasted sesame seeds sprinkles.

 

egg wash wonton | HipFoodieMom.com

 

Bake them at 425 degrees for about 8 minutes!

 

Baked Veggie Wontons out of oven | HipFoodieMom.com

 

Print Recipe

Baked Veggie Wontons!

This recipe should make about 36 wontons. The beauty of wontons is that you can put whatever you want inside. Feel free to mix together any of the veggies below and enjoy!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Apps or Main
Servings: 36
Author: Hip Foodie Mom

Ingredients

  • 2-3 tablespoons sesame oil + more if desired
  • 3 cups kale; chopped
  • 3 cups shiitake or cremini mushrooms; sliced
  • 2 cups broccoli slaw
  • 2 cups shredded cabbage
  • 2-3 cloves garlic; minced
  • salt and pepper to taste
  • 2 teaspoons low sodium soy sauce
  • roasted sesame seed sprinkles; see photo above
  • 1 heaping teaspoon crushed red pepper flakes optional, for some heat
  • 1 package square wonton wrapper skins
  • egg wash: 1 egg yolk + 1 teaspoon water; mixed
  • dried salted seaweed or gim, cut or crumbled as garnish
  • serve with dipping sauce; we used Thai Kitchen's Sweet Red Chili sauce

Instructions

  • Preheat your oven to 425 degrees.
  • Add the sesame oil to a large wok or non-stick pan over medium-high heat. Wait minute or two for the pan and oil to heat up, and then add your veggies + garlic and mix. After a minute or two, season with salt, pepper and the soy sauce. Taste and add more soy sauce if needed. Cook until the vegetables become soft; for about 5-8 more minutes. Sprinkle on some sesame seeds and crushed red pepper if desired, toss and set aside.
  • To assemble the wontons: Have a small bowl of water close by. Fill one wonton skin wrap with about a tablespoon of the veggie filling and dip your finger in the water and wet one corner of your wonton skin wrap, fold over and connect with the opposite corner. Press together firmly.
  • Wet the remaining corners and connect/tuck in the left and right corners to the center. Press together firmly again. This should create the "pillow" shape automatically. Repeat with remaining wonton wrappers. Brush with the egg wash and sprinkle on sesame seeds and bake for 8 minutes or until golden brown.
  • Remove from the oven and allow to cool slightly before garnishing with more roasted sesame seeds and the dried seaweed (gim). Serve with dipping sauce.

 

 

Baked Veggie Wontons | HipFoodieMom.com

 

 

wontons fg3 | HipFoodieMom.com-3

 

Serve with dipping sauce. Enjoy!

 

Mushroom wonton bite | HipFoodiemom.com

 

 

 

 

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Comments

  1. Paula @ Vintage Kitchen Notes says

    June 10, 2013 at 5:06 am

    You should send them to my house Alice, I would eat the kale! Wonton wrappers are so convenient, and yet I donΒ΄t use them often enough. I do have a packet in the freezer usually though. I like how they keep their shape and crisp up!

    Reply
    • hipfoodiemom says

      June 10, 2013 at 5:02 pm

      Thank you, Paula! I really loved how these turned out. . I started folding these like I always do and then was like . .. screw it. . this is going to take too long and then just came up with this! πŸ™‚ I think they look like little coach pillows. πŸ™‚ or funky squares?

      Reply
  2. Dionne Baldwin says

    June 10, 2013 at 8:20 am

    These are such cute little won tons! I am hooked on kale too, much to my other half’s dismay. πŸ™‚ I love that these are baked! I will be trying these. In fact, I can even delegate this to the kiddos!

    Reply
    • hipfoodiemom says

      June 10, 2013 at 5:01 pm

      Hi Dionne,
      Thank you so much! What’s up with husbands and kale?! πŸ˜› It’s SO good for them! yes, I’ve been wanting to make a baked version that is just as tasty as frying. . and this might be it! πŸ™‚

      Reply
  3. Brandi says

    June 10, 2013 at 1:04 pm

    They look delicious Alice! I love the sesame seeds on top…..so crunchy and perfect looking!

    Reply
    • hipfoodiemom says

      June 10, 2013 at 4:59 pm

      Thank you so much, Brandi!! πŸ™‚ I have seriously been sprinkling these sesame seeds over everything “asian-food” wise I have been making! I love it!

      Reply
  4. Jess says

    June 10, 2013 at 4:16 pm

    Alice – I absolutely love this idea! I’ve made baked wontons before, but this filling looks incredible and I love love the seeds on the top! Going on my list for dinner later this week. So glad to have found your great site!

    Reply
    • hipfoodiemom says

      June 10, 2013 at 4:58 pm

      Hi Jess!
      Thank you so much! Yes, these really turned out delicious. . hope you enjoy them and please LMK how they work for you. Cheers!

      Reply
  5. Sherri @The Well Floured Kitchen says

    June 10, 2013 at 5:07 pm

    Oh my these look delicious! I am often too lazy to do anything fancy with my wonton wrappers, my family has seen all sorts of shapes πŸ™‚ Thanks for the tip about Gomasio, I am going to look for it next time I’m in Whole Foods.

    Reply
  6. Nancy @ gottagetbaked says

    June 12, 2013 at 9:33 am

    These are too cute, Alice, and super yummy! I love the meatless filling. Maybe I could get Tony to eat kale if its wrapped in crispy, delicious wonton wrappers. Could you freeze a bag for me? I’ll drop by and pick it up. Mmm’kay, thanks πŸ˜‰

    Reply
  7. Linda | The Urban Mrs says

    June 12, 2013 at 4:53 pm

    Yum! Another smart recipe, yayyy! This is perfect for me since I’m avoiding fried stuffs now and it’s all veggies. What could I ask for more?

    Reply
  8. Jessica says

    January 9, 2014 at 6:13 pm

    I just made these and did a combo–my hubby loves kale, but not mushrooms, so I took a page out of your book and used beef! The store didn’t have wonton skins, so I used (frozen!) eggroll skins instead, but they still turned out wonderfully! Thanks for the inspiration, it’s a great recipe! The only addition I made was a little sriracha sauce with the ground beef since we wanted a little extra kick.

    Reply
    • hipfoodiemom says

      January 9, 2014 at 6:52 pm

      Hi Jessica,
      Oh that’s so great to hear! Thank you for letting me know! πŸ™‚ and yes, adding the sriracha sounds fabulous! πŸ™‚

      Reply

Trackbacks

  1. Wok On! | says:
    August 28, 2013 at 9:06 pm

    […] http://hipfoodiemom.com/2013/06/10/baked-veggie-wontons/ […]

    Reply
  2. Whole Wheat Pulled Pork Empanadas | The Well Floured Kitchen says:
    July 21, 2014 at 10:16 am

    […] inspired by the clever shape of these pillow wontons, I decided to try the same thing with my empanadas.Β  I loved the unique little spin on the […]

    Reply
  3. Raspberry Cheesecake Brownies says:
    April 9, 2017 at 12:46 pm

    […] I originally was going to bake some cookies with the chocolate so I could showcase the chocolate and the Silpat non-stick baking mat. Which is seriously the only non-stick baking mat to use when baking. And it’s not just for cookies! I use my Silpat when baking savory things too! Like these meatballs and these baked veggie wontons! […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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