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.
i am baked, i am crunchy: i am baked pork and crab wonton!
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 350°F. 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.