These Baked Vegetable and Cream Cheese Wontons Are the Perfect Appetizer

Here's everything you need for these mouthwatering baked vegetable and cream cheese wontons. This recipe requires 45 minutes of prep time and 30 minutes of cooking time and makes about 50 to 55 wontons or 10 to 15 servings.

Ingredients to Gather

For the wontons:
4 1/2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 tablespoon minced ginger (from a 1-inch piece of ginger)
5 cups thinly sliced Napa cabbage (green cabbage is also ok)
1 large carrot, grated (about 1 1/3 cups grated)
3/4 cup frozen peas, thawed
2 scallions, thinly sliced
3/4 teaspoon salt
1/2 teaspoon toasted sesame oil
1 large egg
48 to 50 square wonton wrappers
4 1/2 to 5 ounces cream cheese
For the dipping sauce (optional):
3 tablespoons soy sauce
4 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil

Directions to Follow

1 Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute.
Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.
2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.)
Lightly beat an egg for the egg wash and set aside.
3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables.
Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out

Now, repeat this process until you have about 24 or 25 sealed wontons. Take off the plastic wrap and brush the wontons with oil or coat them with cooking spray. Now, bake the wontons until the edges are golden brown, about 11 or 12 minutes. While this first batch is in the oven, prepare the next batch following the same steps, and then place them in the oven when the first batch is done. Finally, let the wontons cool for a few minutes before serving, and during this combine the ingredients for the dipping sauce using a whisk. Serve the warm wontons and the dipping sauce together.

Have you ever made wontons? What do you think of this recipe? What are some of your favorite wonton-making tips? Share your thoughts in the comment section below!