Stuffed Wontons with Cream Cheese & Bacon
As with many of the recipes in this cookbook, this was a pretty simple recipe. That being said, it does take quite a while to stuff and fold all the wontons.
First the stuffing is made by combining cream cheese, chopped bacon and chopped chives.
It’s placed inside each wonton wrapper, and then the edges of the wonton wrapper are dampened with water and folded into a triangle. The instructions don’t tell you to do this, but don’t forget to press the edges together to make a nice seal.
The wontons are then placed on a cookie sheet, sprayed (or brushed) with oil, and baked until golden brown.
We loved these and I would definitely make them again! I might cut the recipe in half next time, though, unless preparing them for a crowd.
The most challenging part is wrapping up the wontons, but as long as you don’t over-stuff the wrappers you’ll do just fine!
You’ll need small wonton wrappers, cream cheese, chives, bacon, and olive oil.