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Baked Pea Wontons

Crispy, crunchy and tasty. We dipped ours in sweet chile sauce, ranch or buttermilk dressing would be great also. I found happiness in these bites, in the past when making baked wontons, I brushed or sprayed on vegetable oil, on both sides, to give the ‘taste’ of fried ones. I wasn’t satisfied with the texture, they were always oddly chewy. Well, if you don’t spritz them, they get crispy. Try it, it might convert you!

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Walker really enjoyed these, his little toddler stomach ate 5! I consider that a successful part of dinner when I make him happy.

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Baked Pea Wontons

Ingredients:

  • 24 wonton wrappers
  • 1 cup frozen unsalted green peas, thawed
  • ¼ cup Pecorino Romano cheese, grated
  • 1 tsp granulated garlic
  • ¼ tsp ground black pepper

Directions:

Preheat oven to 350°.

Run the peas through pepper in a food processor until mostly smooth. Scrape into a bowl.

Lay out the wonton wrappers on a cutting board or counter. Drop 1 teaspoon scoops in the center of each wrapper. Fill a small bowl with cool water, dip a finger in the water  wipe two sides of each wrapper (do only 2 to 3 at a time), fold over to make a triangle and press to seal. Repeat until done.

Transfer to a large rimmed baking sheet, bake for 15 to 20 minutes, until golden. Eat warm, while still crispy.

Makes about 24.

Notes:

Store the rest of the package of wrappers in a freezer bag, refrigerated. Add other fillings and bake up the same way.

Read the packaging, some brands are pretty bad (Asian ones that are animal free/ accidentally “vegan”), with propylene glycol and sodium benzoate added. I’d rather have a little egg instead thankyouverymuch. I focus on plant-based for our diet, but will choose real ingredients over fake.

If you can find a natural version of wrappers without egg, ground sesame seeds can be used for the cheese as well.

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Comments

  1. Wow, these look great and super easy. I’m afraid of wonton wrappers, but I might give this a try.

  2. These look incredible! I want to make those…need to find good wonton wrappers! I would tuff them with nutritional yeast…DELISH!

  3. Really, really brilliant idea. Why do I think wontons always need to be asian inspired, this is better!

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