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Baked Chicken Wontons Two Ways

Baked Chicken Wontons Two Ways

Baked Chicken Wontons Two Ways

Baked Chicken Wontons Two Ways

Baked Chicken Wontons Two Ways 

We love Wontons at our house but we like them different ways.

I made a chicken cream cheese version for the kids and a traditional chicken vegetable version for the adults.  

I decided to bake instead of fry them to make them a bit healthier.  

Baked Chicken Wontons Two Ways. Enjoy as a side dish to your favorite Asian Cuisine or as an appetizer! Click To Tweet

I found that you must be careful not to cook too long or they get very dry.  Cooked just right they are crispy and delicious!

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Just a few ingredients and you can make Wontons too!

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I used the 1 cup shredded cabbage, 1/4 cup diced carrots, 4 cloves of minced garlic, 1/8 cup finely diced chives, 1 cup finely diced mushrooms and 1/2 pound finely diced chicken.  For the seasonings I used 1 Tablespoon chili garlic sauce, 1/8 cup soy sauce, 1 Tablespoon sesame oil and 3 Tablespoons rice vinegar.  

If you like ginger feel free to add to your wonton filling.  I personally have issues with ginger stemming from childhood so I omit ginger in this recipe😉

Filling is easy too!

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Sautee finely diced chicken until cooked through 

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Cook until veggies are tender and add sauce until heated through.

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Or to make the cream Cheese version cook the chicken like above and then mix with 1/8 cream cheese and 2 cloves garlic, minced.

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To assemble the Baked Chicken Wontons Two Ways 

This is just as easy!

I chose to do two styles of wrapping to separate the fillings.

First the rectangle for the cream cheese 

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Moisten a paper towel and wrap the wonton skins so they don’t dry out while assembling.

Wrap one at a time by placing the filling in the middle of the wonton.

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Next, take a pastry brush and spread egg whites around edges to make a “glue” to seal.

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When the egg white is brushed on it should look like this.

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Take opposite corners and meet in the middle.

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Now bring the remaining sides up to the middle and pinch to seal.

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For the crescent shaped wonton start by adding the filling and brushing with egg whites.

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Fold opposite corners to form a triangle and seal.

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Pull the two long ends together to meet in the middle and pinch together to seal.

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Now it’s time to bake them!  Bake at 350° for about 5- 7 minutes until just golden.  This recipe makes about 2 dozen wontons.  I sprinkled some black and white sesame seeds And chives on them for color and made a quick dipping sauce to enjoy them with.

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I hope you enjoy Baked Chicken Wontons Two Ways!

On a quick side note these can be boiled for a soft shell or fried for an extra crispy and flavorful shell.

Thanks for reading!

Happy Blogging!

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Baked Chicken Wontons Two Ways
The perfect side dish for any Asian cuisine
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Ingredients
  1. 1 package Wonton Wrappers
  2. 1 egg white
For the Chicken Veggie filling
  1. 1/2 pound finely diced chicken
  2. 1 Tablespoon olive oil
  3. 1 Cup shredded cabbage
  4. 1 Cup finely diced mushrooms
  5. 1/4 cup finely diced carrots
  6. 1/8 cup finely diced scallions
  7. 4 cloves finely minced garlic
For the Cream Cheese Version
  1. 1/2 pound finely diced chicken
  2. 1/8 cup cream cheese
  3. 2 cloves garlic, minced
For the sauce
  1. 1 Tablespoon chili garlic sauce
  2. 1/8 cup soy sauce
  3. 1 Tablespoon sesame oil
  4. 3 Tablespoons rice vinegar.
For the Chicken veggie filling
  1. Sauté the chicken in Olive oil until cooked through
  2. Add veggies and sauce and cook until tender
For the Chicken Cream Cheese filling
  1. Sauté the chicken in olive oil until cooked through
  2. Mix with the cream cheese and garlic
To assemble Wontons
  1. Place approximately 1 heaping teaspoon of filling on wonton wrapper
  2. Brush all edges with egg whites and seal
To bake Wontons
  1. Place filled Wontons on parchment paper lined cookie sheets
  2. Bake at 350° 5-7 minutes until just golden
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10 thoughts on “Baked Chicken Wontons Two Ways

  1. My Granddaughter is helping me with my comments tonight and we are loving your Baked Chicken Wontons and can’t wait to make them! Pinning your great recipe. We really appreciate you sharing with us at Full Plate Thursday and hope you are having a great day!
    Come Back Soon!
    Miz Helen

  2. Michelle,
    We love wontons at our home too and both your versions are so yummy! Baking them instead of frying is a fabulous idea too.
    Thanks for sharing them with us at Fiesta Friday!

  3. Baked wonton sounds incredibly good! They are better than the fried ones when you are conscious about your health. These are perfect for this week’s FF, Michelle. Thanks for sharing!

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