Name: Baked Vegetable and Cream Cheese Wontons
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 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 -

Ingredients for - Baked Vegetable and Cream Cheese Wontons

1. For the wontons:

2. 4 1/2 tablespoons vegetable oil, divided

3. 2 cloves garlic, minced

4. 1 tablespoon minced ginger (from a 1-inch piece of ginger)

5. 5 cups thinly sliced Napa cabbage (green cabbage is also ok)

6. 1 large carrot, grated (about 1 1/3 cups grated)

7. 3/4 cup frozen peas, thawed

8. 2 scallions, thinly sliced

9. 3/4 teaspoon salt

10. 1/2 teaspoon toasted sesame oil

11. 1 large egg

12. 48 to 50 square wonton wrappers

13. 4 1/2 to 5 ounces cream cheese

14. For the dipping sauce (optional):

15. 3 tablespoons soy sauce

16. 4 tablespoons rice vinegar

17. 3/4 teaspoon toasted sesame oil

How to cook deliciously - Baked Vegetable and Cream Cheese Wontons

1 . Stage

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 . Stage

Preheat the oven: Preheat the 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.)

3 . Stage

Make the egg wash: Lightly beat an egg for the egg wash and set aside.

4 . Stage

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. Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.

5 . Stage

Bake the first batch of wontons: Bake for 11 to 12 minutes or until the edges of the wontons are a deep golden-brown color.

6 . Stage

Meanwhile, prepare the second batch: While the first batch is baking, prepare the second batch and bake once the first is out of the oven.

7 . Stage

Serve: Let the wontons cool for a few minutes before serving. Whisk together the soy sauce, vinegar, and sesame oil and serve with the warm wontons. These baked wontons are best consumed in the same day.