Baked Vegetable & Seafood Won Tons
Submitted by gibbym
Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThese baked wontons are the appetizer that gets the party started.
Wonton wrappers get filled with a quick mix of creamy ricotta, chopped crab, vegetable soup mix, and a touch of garlic, then folded up, brushed with oil, and baked until they shatter at the first bite.
No deep fryer, no splatter, no guilt. Just golden, crispy pockets with a rich, savory filling.
They make about 40 pieces, which sounds like a lot until you watch them vanish in 10 minutes flat.
Variations
- Swap the crab for chopped shrimp. Same technique, slightly different flavor.
- Add a teaspoon of sesame oil to the filling for an extra layer of nutty aroma.
- Serve with sweet chili sauce, soy-ginger dipping sauce, or a simple sriracha mayo.
Chef Tips
- Keep the wonton wrappers covered with a damp towel while you work. They dry out fast and crack if exposed to air too long.
- Brush the tops with oil before baking. This is what gives them that golden, fried look without the deep fryer.
- Flip them once halfway through baking so both sides crisp evenly.
- These can be assembled ahead of time. Cover with a damp cloth and refrigerate until you’re ready to bake.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1½ cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil.
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