Baked Vegetable and Cream Cheese Wontons Recipe

Baked Vegetable and Cream Cheese Wontons Recipe

How To Make Baked Vegetable and Cream Cheese Wontons

Everybody will love these yummy and easy Vegetable and Cream Cheese Wontons, filled with veggies and cream cheese, then baked to crispy perfection.

Preparation: 45 minutes
Cooking: 30 minutes
Total: 1 hour 15 minutes



For Wontons:

  • tbspvegetable oil,divided
  • 2clovesgarlic,minced
  • 1tbspginger,(from a 1-inch piece of ginger) minced
  • 5cupsnapa cabbage,thinly sliced, or green cabbage
  • 1large carrot,(about 1⅓ cups), grated
  • ¾cuppeas,frozen, thawed
  • 2scallions,thinly sliced
  • ¾tspsalt
  • ½tspsesame oil,toasted
  • 1large egg
  • 50wonton wrappers,square
  • 5ozcream cheese

For Optional Dipping Sauce:

  • 3tbspsoy sauce
  • 4tbsprice vinegar
  • ¾tspsesame oil,toasted


  1. Heat 1½ tablespoons of the vegetable oil in a wok or large skillet over medium-high heat.

  2. When the pan is hot, add the garlic and ginger and cook for 30 to 60 seconds until fragrant.

  3. Add the cabbage and cook, stirring frequently to prevent burning, for about 2 to 3 minutes until it starts to wilt.

  4. Add the grated carrot, peas, scallions, salt, and sesame oil, and cook for another 1 minute.

  5. Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.

  6. Preheat oven to 400 degrees F.

  7. Position an oven rack in the center position.

  8. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won’t get quite as crispy on the bottoms.)

  9. Lightly beat 1 egg for the egg wash and set aside.

  10. To fold the wontons, lay 4 wonton wrappers on a work surface.

  11. Place about 1 tablespoon of vegetable filling in the center of each wrapper.

  12. Place about ½ teaspoon of the cream cheese on top of the vegetables.

  13. Using the fingers, brush the egg wash along the edges of the wonton wrappers.

  14. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other 2 corners towards the top and pinch them against the first two corners to form a pyramid.

  15. Pinch the edges of the wrapper together to seal the wonton closed.

  16. Repeat with the other 3 wontons.

  17. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.

  18. Repeat filling and folding the wontons until a baking sheet is filled with 24 to 25 sealed wontons.

  19. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.

  20. Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color.

  21. While the first batch of wontons is baking, prepare the 2nd batch of wontons using the remaining filling.

  22. Once the 1st batch is done baking, bake the 2nd batch.

  23. Let the wontons cool for a few minutes before serving.

  24. Whisk together the ingredients for the dipping sauce and serve with the warm wontons.

  25. These baked wontons are best consumed in the same day.

Recipe Notes

To make the wontons ahead: Freeze the unbaked wontons on a parchment-lined baking sheet. (Do not refrigerate the wontons as the moisture from the vegetables will seep into the wonton wrappers and turn them into mush.) When ready to bake, brush or spray a thin layer of oil over the frozen wontons. Do not thaw. Bake the frozen wontons at 400 degrees F for about 12 to 13 minutes.


  • Calories: 402.77kcal
  • Fat: 9.84g
  • Saturated Fat: 2.55g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.33g
  • Polyunsaturated Fat: 1.78g
  • Carbohydrates: 64.69g
  • Fiber: 2.75g
  • Sugar: 1.30g
  • Protein: 12.55g
  • Cholesterol: 32.39mg
  • Sodium: 844.50mg
  • Calcium: 92.68mg
  • Potassium: 219.74mg
  • Iron: 4.07mg
  • Vitamin A: 140.05µg
  • Vitamin C: 14.20mg
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