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Yields: 24 wontons |
Ingredients |
TOOLS NEEDED: (CLICK TO PURCHASE)
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ID21 STEEL |
TRI-PLY GRIDDLE WITH NON-STICK COATING (19X19 IN.) |
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1. Preheat oven to 425°F. Add sesame oil to Sauté Skillet. Heat over medium-low. Once hot, add in onions and garlic. Sauté for 2 minutes.
2. Add carrots, asparagus, and mushrooms. Cook for another 4 minutes.
3.Add in peas and green onions. Season with salt and pepper. Add in soy sauce and toss to combine. Cook for 2 minutes.
4. Remove from heat. Prepare the egg wash needed for the wontons by whisking together 1 egg and 1 teaspoon of cool water.
5. Lay out the wonton squares. Add about 1 tablespoon of veggie filling to each one as well as 1 teaspoon of cream cheese.
*Make sure you have a small bowl of water to dip your fingers in while folding
the wontons.
6. Bring 2 corners of the wonton wrapper the middle and pinch. Repeat with the other two corners.
7. Arrange wontons on griddle. Brush lightly with egg wash. Bake in oven for 10 minutes. Remove from oven.
8. Serve with dipping sauce.
Enjoy!
