Very yummy and didn't take too, too long to put together. I think next time I'll increase the green onion for added flavor. Baked these, froze them, and then reheated just as many as I needed--came out great!
These are fantastic. I fried half and baked half and the baked ones turned out better cuz the filling stayed in. Thank you for sharing this with us.
This looked really good before baking, but when I took them out of the oven, there was no filling! I was careful to pinch the edges shut and use water to seal them, but somehow the filling still escaped. I have no idea where it went, because only a tiny bit seemed to have leaked out onto the pan.
I will definitely make these again, and I'm pretty sure I'll add stars then. The filling is great tasting, and overall, these are simple to prepare. We're munching on them quite happily right now! Except, I think my skins were wrong....they leaked filling and wouldn't seal. I'll surely try again! Thanks for sharing!
These are yummy! For those with issues with the filling, seal the edges with egg yolk, not water! (plus it makes for crispier edges) And bake these at 350F for about 15-18 minutes or so until you see the edges have turned the golden brown colour. Then flip them as you take them out to cool for a bit before devouring them! Hope this helps (:
I made this twice in one night, thinking I messed it up the first time, but no... baking these at such a high temperature disintigrates the filling so you are left with a puff of air in the inside... totally wasted ingredients and time. I would not recommend this recipe made in this way to anyone. Wonton wrappers are obviously meant to be fried or boiled but not baked.<br/><br/>Please people, don't post reviews until you have tried the recipe. Giving 5 stars because a recipe "looks good" totally skews the reality of how good or bad the recipe actually is.
Made this for Mother's Day and everyone loved it! Served with Duck Sauce. I will definitely make this again. I might cut the recipe in half though as this makes a lot.
This satisfied my cravings. I only had 8oz cream cheese, and next time I'm going to use a smidge of garlic powder instead of minced.. Also I left them in the oven for too long so the filling just kinda disappeared but they still had a great taste. Thank you for a healthier version on one of my favorites!
Thanks to this recipe, I make crab rangoon once every other month. It doesn't take a long time at all. It tastes better when I fry them, but I understand that baking is the healthy option. I never have the problem that one of the reviewers suggested while frying. You should be fine if you don't overfill, and make sure that they're all sealed.
Not a big fan of the filling. I did crip it up on low broil. We dipped it in hoisin sauce after trying to eat it plain. Won't make again.