Baked Cream Cheese Wontons
No one would ever believe that these crisp, creamy wontons are actually baked, not fried! Plus, they’re unbelievably easy and simple – perfect for a large crowd!
Now that football season is here, that also means that the ever-popular tailgating season is here too! But whether you’re firing up the grill in the stadium parking lot or hosting a small get-together with your friends right at home, these baked cream cheese wontons are an absolute must.
Now these may look a bit intimidating to make, but believe me – these are the easiest things ever! All you need to do is whip up your creamy shrimp filling, pack it in these wonton wrappers, and pinch up the sides to make an X. Yes, it’s just that easy. Really.
Plus, they’re so pretty to look at with those fancy “X”-shaped tops. Just don’t tell your guests how easy these really are. They’ll be thinking you slaved away for hours in the kitchen making these. And who knows – maybe they’ll even offer to do the dishes!
Best of all, these bad boys are BAKED, not fried, and they’re just as a bit as crisp and crunchy, except without that dangerous hot pot of oil on the stovetop.
Be sure to check out Eat Shrimp on Pinterest for more shrimp-inspired recipes this football season!
Baked Cream Cheese Wontons
Ingredients
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 ounces cream cheese, at room temperature
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- Kosher salt and freshly ground black pepper, to taste
- 16 2- inch won ton wrappers
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.
- To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.
- Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
- Serve immediately.
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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.
Baked wontons!! Life just got way better.
Oh man these sound incredible!!!!
Going into the kitchen to make these right_now! nom nom nom
I’m on my way to the store…they look delicious! Maybe I’ll try with both shrimp and crab!
Oh my word those are gorgeous!!! You always make the most amazing recipes!
Mmmm a healthy crab rangoon? Well, um I guess shrimp rangoon! SO so in!
These look and sound delicious…anxious to try them. One question, however, are the shrimp raw or pre-cooked? Thanks so much!
The shrimp is raw and will be baked within the wontons. By using cooked shrimp ahead of time, you run the risk of overcooking them, resulting in a rough texture.
Is the shrimp uncooked when it’s mixed into the rest of the filling mix?
Lynne, uncooked shrimp should be used for the filling mixture.
I would assume that I can use crab instead of the shrimp. These look great and I like that they are baked rather than fried.
These look ridiculously PERFECT! Like wow. You are such a detail-oriented cook. Like those edges are so perfectly sealed, perfectly browned, amazing!!
These look delicious! Do you use cooked or raw shrimp? Thanks:)
The shrimp is raw and will be baked within the wontons. By using cooked shrimp ahead of time, you run the risk of overcooking them, resulting in a rough texture.
I am going to try this recipe this weekend, while I lick my lips.
WOW !!! and a great giveaway.
win, win …
Thanks,
Inez
These wontons look incredible and so crisp, even from the oven!