If you follow me on Instagram, you know I was in Miami this past weekend for BlogHer Food. I had such a great time meeting everyone, attending sessions, learning, networking, mingling and just having fun.
Highlights were: meeting Ree, meeting Elise, meeting David, seeing friends and attending the best wine and cheese party ever. In fact, pretty much the entire weekend was filled with sampling and eating appetizers, small plates and everything else in between. I’m all about apps or small servings. . because, to me, that means you can have more and get a variety!
These are my baked veggie wontons and I love these small bites of deliciousness so much! They are super simple and quick to make and they are so versatile! You can customize what you put inside and you can make a few different fillings to meet various dietary needs, like and dislikes etc. These are vegetarian but you can easily throw in some ground beef or ground turkey for the meat lovers in your family.
So, if you’re looking for a great appetizer to serve at your next party, or simply looking for something easy and delicious, you’ve got to check out this recipe.
For the sesame oil, I love the Kadoya brand “pure sesame oil.” This is what I use for all my Asian cooking. This brand can be found at any Asian or Korean market.
Roasted sesame seeds can be found at any Asian market. I like the Assi brand Roasted Sesame Seeds. Or try the Eden Organic (shown above in the slideshow). Seaweed Gomasio is a blend of sesame seeds, seaweed, and sea salt, and it can be found at Whole Foods.
Baked Veggie Wontons
- 2 tablespoons sesame oil
- 1/2 yellow onion diced
- 1 to 2 cloves fresh garlic minced
- 2 to 3 medium- to large-sized carrots shredded
- 1 1-pound bunch asparagus, diced (discard the bottom ends)
- 1 8-ounce package cremini mushrooms, diced
- 1 cup peas fresh or frozen
- 1 bunch scallions diced
- Salt and pepper to taste
- 2 teaspoons soy sauce
- 1 teaspoon roasted sesame seeds plus more to garnish
- 1 heaping teaspoon crushed red pepper flakes optional, for some heat
- 12- ounce package square wonton wrapper skins about 50 skins
- 7 ounces cream cheese
- Egg wash made with 1 egg yolk + 1 teaspoon water, mixed together
- Roasted sesame seeds or seaweed gomasio for garnish
- Dried salted seaweed or gim, cut thin or crumbled, for garnish
- Dipping sauce to serve
- Preheat the oven to 425°F.
- Warm the sesame oil in a large wok or nonstick pan over medium-high heat. Wait a minute or two for the pan and oil to heat, then add the onions and garlic. Sauté for a few minutes, or until the onions begin to soften. Add the carrots, asparagus, and mushrooms, and mix together. Cook the vegetables until they just start to soften, 3 to 4 more minutes. Add the peas and scallions. Season the vegetable mixture with salt, pepper, and the soy sauce. Taste and adjust any seasonings as needed. Cook until the vegetables become soft, 2 to 3 more minutes. Add a teaspoon of sesame seeds and a few pinches of crushed red pepper, if desired. Toss together one last time, then remove from the heat and set aside to cool slightly.
- To assemble the wontons, set up a work station with a small bowl of water close by. Fill one wonton wrap with about a tablespoon of the veggie filling and top with a 1/2 teaspoon of cream cheese; feel free to use a little more if desired.
- To fold the wontons, dip your fingers in the water and wet one corner of the wonton skin wrapper. Pinch this corner together with the opposite corner, over the filling. Wet the other two corners and connect/tuck them into the middle. Press the corners together firmly. This should create a "pillow" shape. (See photo gallery, above, for step-by-step instructions.)
- Repeat with filling and shaping the remaining wonton wrappers. Transfer all the wontons to a baking sheet lined with a Silpat or parchment. Brush the wontons with egg wash and sprinkle with sesame seeds. Bake for 10 minutes or until crispy and golden brown.
- Remove the wontons from the oven and allow to cool slightly before garnishing with more seaweed gomasio and the dried seaweed (gim). Serve with dipping sauce.
You can find the full recipe at The Kitchn. I hope you enjoy!