Baked Mushroom Wontons


I love Chinese food – even when it's not Christmas, I get a hankering for the stereotypical Jewish takeout choice. But not all of the choices are exactly diet-friendly… specifically some favorites like fried wontons or egg rolls. But with a little adapting, you can have your wontons and eat them too!

This recipe is based on the wonton wrappers that you can purchase in most well-stocked grocery stores – nasoya is the most common brand I've seen. By baking them in the oven instead of frying, you get a lot of the crispiness without the oiliness and high fat content. Are they as good as deep fried… no. But they're a whole lot more guilt free! And lets just say these didn't lie around the house too long before they were eaten…

Baked mushroom wontons
1 large onion
10 ounces mushrooms
1 tablespoon oil
1 tablespoon soy sauce
salt and pepper
wonton wrappers

Peel and dice the onion. In a medium pot over medium heat, heat the oil, then add the onion and cook, stirring regularly, about 10 minutes. Dice the mushrooms in to small pieces and add them to the pot, continuing to stir until well browned, another 10-15 minutes.
Remove from the heat, add soy sauce and salt and pepper to taste.
Lay the wonton wrappers out and put about 1 heaping teaspoon of the mixture in the center. With a touch of water, moisten the edges around the filing and fold the dough over, pressing into a triangle shape, then wrap the ends underneath the filling and place on a baking sheet greased with cooking spray. Continue with the remaining wrappers until all the filling has been used.
Spray the tops of the wontons with cooking spray again, then bake in a 425 F oven for 6 to 8 minutes until they’ve turned golden brown.