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Baked Pork and Crab Wonton Recipe

10 comments

I have a thing for wonton skins. Even when I was a kid, I used to just eat the skins and leave the meat behind. Eating wontons always meant that I’d get a talking to from my mom. “Why are you wasting the best part?!” was a common refrain from my childhood. The funny thing was that I was often delegated the task of making wontons and the resulting wontons were tiny – all skin and almost no meat.

I love wonton skins as much now as I did when I was a kid, but now I love the filling as well. But really, wonton skins are still the stars. I like serving crispy, crunchy wontons alongside soup wontons to highlight the difference in textures. Baking wontons gives them almost the same crunch and flavour as deep-frying. Wait. Who am I kidding? It’s not the same at all, but sometimes baking is just a whole lot easier.

Baked Pork and Crab Wonton Recipe
yield: 12-15 wontons

  • 1/2 cup ground pork
    1/2 cup canned crab
    2 tablespoons wood ear mushrooms, soaked for 15-20 minutes in hot tap water, drained and then chopped*
    2 tablespoons chopped cilantro
    1/2 teaspoon salt
    1 teaspoon freshly ground pepper
    12-15 wonton wrappers
    cooking spray
    sriracha for dipping

Preheat the oven to 350F. Mix together the ground pork, canned crab, wood ear mushrooms and cilantro. Season with salt and pepper and mix. Lightly spray both sides of a wonton wrapper with cooking spray. Place one tablespoon of filling in the wrapper. Take one corner of the wrapper and fold it to the opposite corner. Your wonton should now look like a triangle. Fold the two remaining sides in and press down lightly. Repeat until you have no more filling. Bake for 20-25 minutes or until golden brown and crunchy.

*You can buy wood ear mushrooms at most Asian grocery stores.

10 Commentsadd yours

  1. Hmm, I think part of the recipe is missing. Can you help? Eager to make these!

  2. OH BOY

    I may need to make a gigantic batch of these and put 80% of the results in the freezer to save for future instant dinners. Or maybe I’ll sub out the crab for a bunch of chopped tiny baby shrimp…

  3. Whoa! I think I NEED these in my tummy!!!

  4. the picture itself should be on every wonton/dim sum menu.

  5. Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.

  6. My toddlers don’t yet have a taste for siraracha. What other dipping sauce could you recommend for these delicious looking wontons?

    p.s. I LOVE your blog!

  7. Mark this one as done. Fried some, baked some and the rest went into a soup. The fried ones were served with a sweet and sour sauce that was simple to make. Orange marmalade and mustard.

    Delicious.

  8. are you supposed to cook the pork first?

    • Hi Kelly,

      The pork will cook when you bake the wontons, but if you feel nervous about it, you can go ahead and stir fry it first, it will just be a little more difficult when folding the wontons as the filling won’t be as sticky. Hope that helps!

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