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