7, Jul 2009
Baked Wontons

We’ve had luck baking wonton wrappers in the oven to make chips, so we decided why not try putting something in the wontons. These came out pretty good, nice and crispy at the corners and chewier in the middle. They were a little oily, I think just because I’d brushed a little oil on the tops, which I’ll skip next time.


3/4 lb ground chicken (about 2:1 thigh to breast)
2 cloves garlic, minced
1/2″ of ginger, peeled and minced
2 green onions, minced
1/8 c soy sauce
1/8 c oyster sauce
a few grinds black pepper
wonton wrappers
soy sauce, rice wine vinegar


Heat oven to 375. Mix all ingredients in a bowl. Cook in a nonstick skillet on medium-high until cooked through. Lay wonton wrappers on a silpat-covered baking sheet. Put a spoon of the filling on each one and fold over into a triangle. Pinch the edges (if necessary, dip a finger in some water and use to seal the edges). Bake in oven until the corners brown and turn crispy, about 10 minutes. Mix some soy and rice wine vinegar for dipping and serve.