I don’t know about you, but every time I get Chinese or Thai food, I need those cream cheese filled fried wontons (and to be honest I could probably just eat those and be happy). This weekend I was craving these, but I wasn’t in the mood for a whole meal of Thai or Chinese. I also already had my cheat meal of the weekend, so I decided to try to make a healthier version that is baked and filled with ground pork and sweet potatoes.
These turned out so delicious and made the perfect healthy alternative to the fried wonton appetizers we all know and love. No frying involved, and no giant helpings of cream cheese consumed. Just healthy ingredients wrapped in a wonton wrapper 🙂
I started by making my filling: heating olive oil in a saucepan over medium high heat and adding very finely diced onion, carrot, celery, and garlic. You want to chop the vegetables as small as you can because there is not much real estate inside a wonton wrapper, and the goal is to fit all of the flavors inside each one.
Once the vegetables get tender, add the ground pork and season well with salt and pepper. Add a table spoon of soy sauce as well, and continue to cook until the pork is fully cooked and there is no longer any pink.
Once finished, transfer the pork and vegetables to a bowl and add the baked sweet potato. I always have baked sweet potatoes on hand, but if you don’t, just put a sweet potato in microwave while you cook the pork. Make sure you chop this into really small cubes as well.
Now, it’s the fun part- time to make your wonton. I don’t know why, but I love doing this part. It’s like wrapping a little present and they are so adorable (and tasty!). You want to scoop one tablespoon of the pork and sweet potato filling into the center of each wonton wrapper, then fold the wonton in half to form a triangle. Dip your fingertip in a small cup of water to run along the edges of the wrapper to seal. Place each wonton on a baking sheet sprayed with olive oil cooking spray. Once the wontons are sealed and cover the baking sheet, spray a layer of the olive oil cooking spray on top of the wontons.
And can I take a second to tell you that I looked high and low in my local grocery store for these darn wonton wrappers- they were by the cream cheese! Am I the only one who didn’t know to look there?!
Lastly, place the baking sheet in a 400 degree oven. Flip the wontons over after 5 minutes, and bake for another 5 minutes until the wonton edges are crisp and they have begun to brown (but not burn!).
If you have leftover filling, you can freeze it for future wontons (or my husband made a pork and sweet potato quesadilla for us to share the next day which was so yummy!)
I made a little Soy and Honey Dipping sauce with things I had in the pantry, but there are so many options for how to serve these. I really like mustard dipping sauces, but didn’t have any Chinese mustard on hand. These would also be really wonderful dipped in a sweet and sour sauce. Whatever it is you want to dip them in, they are the perfect snack for when you’re craving Chinese food but just can’t fit it in to your meal plan.
Pork and Sweet Potato Wontons
1 pound ground pork
1/2 baked sweet potato (already cooked), chopped into small cubes
1/2 small yellow onion, diced finely
1 carrot, peeled and diced finely
1 celery stalk diced finely
1/2 teaspoon minced garlic
1 tbsp soy sauce
Salt and Pepper
1 tbsp olive oil
Olive oil cooking spray
1. Heat olive oil in large saucepan over medium high heat. Add garlic, chopped onion, celery, and carrot. Saute for 3-4 minutes until vegetables begin to become tender. Add pork, and season well with salt and pepper. Add soy sauce, and continue to cook until there is no longer any pink in the pork. Then, remove from the heat and transfer contents to a bowl. Stir in diced sweet potato.**
2. Place one tablespoon of pork and sweet potato filling in the center of a wonton wrapper. Fold in half to form a triangle, and dip your fingertip in water to run along the edge to seal. Place on a baking sheet sprayed with olive oil cooking spray. Once the wontons are sealed and cover the baking sheet, spray a layer of the olive oil cooking spray on top of the wontons.
3. Place in a 400 degree oven. Flip after 5 minutes, and bake for another 5 minutes until wonton edges are crisp and they have begun to brown (but not burn!)
4. Serve immediately.
* This will be enough filling for a lot of Wontons but the leftover filling will freeze great for future wontons.
* I served mine with a very simple dipping sauce made by mixing 1/4 cup soy sauce, 2 tablespoons of rice wine vinegar, 2 tablespoons of honey, and a teaspoon of sesame oil.