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?
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.
And my kale obsession continues. The Hubs is not happy.
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.
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.
Tuck in the left side and then the right and squeeze/press together.
I used an egg wash and then added my roasted sesame seeds sprinkles.
Bake them at 425 degrees for about 8 minutes!
Baked Veggie Wontons!
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.
Serve with dipping sauce. Enjoy!
You should send them to my house Alice, I would eat the kale! Wonton wrappers are so convenient, and yet I don´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!
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! 🙂 I think they look like little coach pillows. 🙂 or funky squares?
These are such cute little won tons! I am hooked on kale too, much to my other half’s dismay. 🙂 I love that these are baked! I will be trying these. In fact, I can even delegate this to the kiddos!
Hi Dionne,
Thank you so much! What’s up with husbands and kale?! 😛 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! 🙂
They look delicious Alice! I love the sesame seeds on top…..so crunchy and perfect looking!
Thank you so much, Brandi!! 🙂 I have seriously been sprinkling these sesame seeds over everything “asian-food” wise I have been making! I love it!
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!
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!
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 🙂 Thanks for the tip about Gomasio, I am going to look for it next time I’m in Whole Foods.
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 😉
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?
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.
Hi Jessica,
Oh that’s so great to hear! Thank you for letting me know! 🙂 and yes, adding the sriracha sounds fabulous! 🙂