The Kitchn: A healthy take on 'crab rangoon'
These baked veggie wontons are so quick and versatile that you'll never have to scramble for a vegetarian party appetizer again. I even added cream cheese for a veggie-spin on crab Rangoon, because we all need a little rich and creamy in our lives every now and then, right?
Up until a couple of years ago I saved my intricate wonton-making for once a year -- New Year's Day -- when I would make homemade wontons, or what we Koreans like to call mandu.
As a child, I watched my mother as she carefully and skillfully folded, shaped and formed about 200 of these in under an hour. She was a machine, and her wontons were so beautiful and perfect. I didn't get that gene. I've never had the patience or dexterity to make perfect-looking wontons.
What was I to do? I love eating mandu, but I needed something a little faster and easier. One day, I discovered that all I needed to do was pinch the opposite corners together like a pillow. I even bake these guys so they get nice and crispy without needing to deep-fry.
Now I make these all the time because they are so quick and easy. These veggie- and cream cheese-filled wontons are perfect for your next dinner party or a quiet dinner at home. You can also add some ground beef or ground turkey for the meat lovers in the family (i.e., my husband).
Baked Vegetable Wontons
Makes about 50 wontons
2 tablespoons sesame oil
1/2 medium yellow onion, diced
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