Baked Vegetable Wontons with Sesame-Ginger Dipping Sauce

January 29, 2013

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Weekend food to me is all about pleasure and surprise. During the week, I tend to get into the routine of making things that I’ve done enough times to do off hand and without a thought. It’s enjoyable enough, but it tends to feel like all business…pretty much, what can I make that’s healthy and that I can get on the table before everyone is starving and cranky and ‘I don’t want that for dinner! I WANT A SNACK!!!’ when it’s like 15 minutes before dinner is ready. That’s basically my Monday through Thursday afternoon/evening experience…it’s awesome.

I swear to god, come Thursday night, after 4 of these ‘experiences’, I’m already planning what decadences I can create for the next 3 days. It sounds silly, but it gives me something culinary to look forward which equals me being able to be in the kitchen, with or without help, therapeutically chopping away the ‘minor’ stresses of the week behind. Here it is Tuesday and just talking about it already makes me look forward to it.

A few weeks ago I got an inspiration online to make a gruyere tart using puff pastry which turned out to be a new favorite around here. Sometimes I’ll play around with different ways to do nachos…a major favorite of mine. My gears are turning around some different spins on potato skins for this weekend, seeing that it’s Superbowl Sunday and a PERFECT excuse to make beer food…

This past Sunday for some reason my head kept saying ‘Make wontons’. What?  Ok. So I did.  I loved them, and Ethan loved them. In fact, I think it was a toss up as to who ate more of them. Next time, I’ll probably make something like a triple batch so that I can freeze half to have around for the next time my head is saying ‘Wontooooooons…’.

They are surprisingly easy to make and really don’t take that much time. And I love the fact that they don’t need to be fried to get crispy. Next time I’m thinking I’ll add some chicken or tofu in, maybe some water chestnuts for a little crunch inside, maybe a little bit of jalapeño? I don’t know? The possibilities are endless! And I will be endlessly experimenting with as many as I can come up with…

Just a few ingredients to start things off…

Get a nice, coarse shred on the carrot…

And a nice fine chop on the rest…

Just a short time in the pan and things start smelling AMAZING in here…

Add in the baby shrooms and cook til beautifully golden…

Ready for some color action now…

Season with salt, pepper and soy…maybe a splash of Srichacha if you like the heat…

Quick stir with the cilantro and you’re ready to fill those wontons!

S: ‘One day I’ll like all the stuff in here Mommy, when I’m older, right?’

M: ‘Or you could try them today and see if you like them now?’

Those little hands do a great job!

Fold them over and pinch to seal…they don’t have to be perfect, in fact they look better if they’re not.

Brush the tops with egg wash…

Sprinkle on some sesame seeds for extra crunch…

Bake for 12-15 and you’re DONE and ready to eat! Mmmmmmmmm…


Baked Vegetable Wontons (makes 10-12 wontons)

2 tsp toasted sesame oil

2 minced garlic cloves

1 1/2 tsp minced fresh ginger

1/8 tsp red pepper flakes

1 Tbs liquid Aminos or low sodium soy sauce

1/2 cup small diced baby portobellas

2 Tbs finely chopped scallions

1/4 cup finely chopped red pepper

1/2 cup coarse shredded carrot

1 Tbs chopped cilantro

kosher salt


1 egg, lightly beaten

12 wonton wrappers

1 Tbs sesame seeds


1. Preheat oven to 400 degrees and prepare a baking sheet with either a Silpat or parchment paper.

2.In a large saute pan, heat the sesame oil over medium heat for about 15 seconds. Add in the garlic and the ginger and cook for 30 seconds til fragrant and soft. Stir in the red pepper flakes and continue cooking for another 30 seconds.

3. Add in the portobellas and cook until softened and beginning to brown, 6-8 minutes. At this point, season with salt and pepper to taste. Stir in the red peppers, scallions, and carrots and continue cooking for another 4-5 minutes until they are just beginning to soften.

4. Remove the pan from the heat and stir in the cilantro. Set aside to cool slightly.

5. Place 12 wonton wrappers side by side on the baking sheet. *I start with 12 and remove any extras depending on if I use more filling from time to time.

6. In the center of each wonton wrapper, place about 1 1/2 Tbs of filling. Then use a small brush to brush the edges of each square with the egg wash. Fold each wonton over from corner to corner to make triangles, then pinch the edges together to seal. Brush over top of each triangle with the egg wash, then sprinkle the sesame seed over top.

7. Bake at 400 degrees for 15-20 minutes, or until lightly browned and beginning to crisp.

8. Remove from oven and serve with sesame ginger dipping sauce.

Sesame Ginger Dipping Sauce

3 Tbs low sodium soy sauce

1/2 tsp minced fresh ginger

2 tsp brown sugar

2 tsp toasted sesame oil

1 Tbs thinly sliced scallions

2 tsp crushed roasted peanuts


1. In a small bowl, whisk together the soy sauce, ginger, brown sugar, and sesame oil until well combined.

2. Stir in the scallions and peanuts.

{ 2 comments… read them below or add one }

Ruth January 29, 2013 at 10:39 pm

You are incredible!


Eatinlove3 February 3, 2013 at 7:54 pm

Right back at you!!!


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