Baked Vegetable and Cream Cheese Wontons Recipe

Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no want for deep-frying. Can be prepped and frozen forward.


Photography Credit:
Lisa Lin

Making dumplings is a giant custom in my household. When I used to be younger, my mom would wake me up early on Sunday mornings to make dumplings together with her and my grandmother. We would spend an hour or two filling and shaping dumplings, after which cook dinner them for brunch for the remainder of the household.

It was loads of work, however I at all times bought first dibs on the freshly made dumplings!

Now that I dwell away from my household, I nonetheless attempt to hold that weekend dumpling-making custom alive.

Baked Vegetable and Cream Cheese WontonsIf you may have by no means made dumplings earlier than, these vegetable and cream cheese baked wontons are an excellent place to start out. The filling comes collectively shortly and folding the dumplings is kind of easy in comparison with different, extra elaborate dumplings.

Plus, there’s no deep-frying concerned!

Store-bought wonton wrappers are so handy. For this recipe, purchase square-shaped wonton or dumpling wrappers. Technically, you possibly can make the wontons with round wrappers, however you received’t get the identical pyramid form that you just see within the pictures.

Store-bought wrappers are normally dusted with flour or one other starch to stop them from sticking collectively within the bundle. I really feel that when baked, this tends to make the wontons fairly dry.

You can hold this from occurring by brushing all of the wontons with a skinny layer of oil proper earlier than baking. You don’t want loads of oil, simply sufficient to moisten the wrapper on the skin. You also can use cooking spray to use the layer of oil.

Because these wontons are baked (versus deep-fried), many of the crunch will come from the golden brown “X” on the highest of the wontons. Using whisked eggs to seal the “X” makes this half extra-crunchy!

These baked wontons style nice all on their very own, however I’ve included a fast recipe for a soy sauce and vinegar dipping sauce you can serve alongside, in case you like. If you need one thing on the sweeter aspect, strive a candy chili sauce.

Baked Vegetable and Cream Cheese Wontons Recipe


To make wontons forward: Freeze the unbaked wontons on a parchment-lined baking sheet. (Do not refrigerate the wontons; the moisture from the greens will seep into the wonton wrappers and switch them into mush.) When you’re able to bake, brush or spray a skinny layer of oil over the frozen wontons; don’t thaw. Bake the frozen wontons at 400ºF for about 12 to 13 minutes.


For the wontons:

  • four half of 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 (inexperienced cabbage can also be okay)
  • 1 giant carrot, grated (about 1 1/three cups grated)
  • three/four cup frozen peas, thawed
  • 2 scallions, thinly sliced
  • three/four teaspoon salt
  • half of teaspoon toasted sesame oil
  • 1 giant egg
  • 48 to 50 sq. wonton wrappers
  • four half of to five ounces cream cheese

For the dipping sauce (optionally available):


1 Prepare the filling: Heat 1 half of tablespoons of the vegetable oil in a wok or giant skillet over medium-high warmth. When the pan is scorching, add the garlic and ginger and cook dinner till aromatic, 30 to 60 seconds.

Add the cabbage and cook dinner, stirring regularly to stop burning, till it begins to wilt, about 2 to three minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook dinner for one more minute.

Turn off the warmth and dish the greens onto a plate to chill for 10 minutes.

2 Preheat oven to 400ºF. Position an oven rack within the middle place. Brush 2 giant baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment will not get fairly as crispy on the bottoms.)

Lightly beat an egg for the egg wash and put aside.

three Fold the wontons: Lay four wonton wrappers on a piece floor. Place a couple of tablespoon of vegetable filling within the middle of every wrapper. Place about half of teaspoon of cream cheese on prime of the greens.

Using your fingers, brush the egg wash alongside the sides of the wonton wrappers. Lift 2 reverse corners of the wrapper and pinch them collectively on the prime. Lift the opposite two corners in direction of the highest and pinch them towards the primary two corners to type a pyramid. Pinch edges of the wrapper collectively to seal the wonton closed.

Repeat with the opposite three wontons. Transfer the sealed wontons onto one of many sheet pans and canopy loosely with plastic wrap to maintain them from drying out.

Repeat filling and folding the wontons till you may have crammed a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a skinny layer of oil on the entire wontons or spray with cooking spray.

four Bake for 11 to 12 minutes, or till the sides of the wontons are a deep golden brown coloration.

5 While the primary batch of wontons is baking, put together a second batch of wontons utilizing the remaining filling. Once the primary batch is completed baking, bake the second batch.

6 To serve: Let the wontons cool for a couple of minutes earlier than serving. Whisk collectively the components for the dipping sauce and serve with the nice and cozy wontons. These baked wontons are finest consumed in the identical day.

Hello! All pictures and content material are copyright protected. Please don’t use our pictures with out prior written permission. If you want to republish this recipe, please rewrite the recipe in your personal distinctive phrases and hyperlink again to Baked Vegetable and Cream Cheese Wontons on Simply Recipes. Thank you!


Lisa Lin

Lisa Lin is the author and photographer behind Healthy Nibbles & Bits, the place she shares easy, gluten-free recipes. She grew up in San Francisco and hung out dwelling in China and Washington, D.C. earlier than transferring again to California. Her recipes are sometimes impressed by her time in China and journey all through Southeast Asia.

More from Lisa