Baked Cream Cheese Wontons With Garlic Scapes

Earlier this week, I wrote about recreating the mandu eggrolls I remembered from childhood Korean Culture Camp lunches at Simple, Good, and Tasty.

I’m still in a dumpling state of mind.

In addition to frying mandu, I baked cream cheese wontons flavored with garlic scapes and green onions from our CSA box.  Unfortunately, garlic scapes only appeared in our CSA boxes two weeks, but from what I’m reading from other bloggers, they are still available at farmers markets.

If garlic scape season has passed in your neighborhood, substitute minced or grated garlic (or garlic powder).

Lisa Lillien may be at the end of many of my jokes, I’m occasionally inspired by some of her ideas.  In true Hungry Girl style, I baked the cream cheese wontons, although I used the full-fat cream cheese.  I find the lower-fat versions unappealingly grainy.  When baked, the wonton wrappers are acceptably crispy, albeit a tad floury on the outside.  Overall, an acceptable substitute for deep frying.

If you want an option that falls between deep-frying and baking, try pan fry-steaming.  Heat a little oil in a pan and fry one side of the wontons.  Flip the wontons and cook until the other side begins to turn golden brown.  Add a small splash of water, quickly cover, and briefly steam.  The wontons should be crispy on the outside.  Drain on paper towels.

Baked Cream Cheese Wontons Flavored With Garlic Scapes & Green Onion

Ingredients
Cream cheese, softened
Garlic scapes, thinly sliced  (or minced/grated garlic)
Green onion, thinly sliced
Sugar
Pinch of salt
Wonton wrappers
Egg, beaten into egg wash
Cooking spray or your choice or oil, misted

Directions

  1. Preheat oven to about 375 degrees F.
  2. Mix the cream cheese with garlic scapes, green onion, sugar, and a pinch of salt, all to taste.  I like my filling to lean towards sweet.
  3. For each wonton, place a small spoonful of cream cheese filling into the wrapper.  Smear two edges of the wrapper with egg wash and firmly press to seal.  For extra security, press the sealed edges with the tines of a fork.
  4. Before baking, cover the wontons with a damp cloth so they don’t dry out.
  5. Place onto an oiled sheet pan and mist the tops with oil.
  6. Bake until golden brown. Watch the corners so they don’t burn.
  7. Serve with sweet chili sauce or sweet and sour sauce.

1 Comment

  1. Your Gingery Korean Beef post brought me to this recipe, and I’m SO excited to make these now as well. I never knew a garlic scrape until my first CSA box, but they are amazing (and yet another reason I can. not. wait. for Spring/Summer). Thanks for another inspiring recipe to make my weekly menu more interesting (without having to pour over an intricate step-by-step).

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