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Baked Garlic Scape Wontons

By Becca Camacho

8 oz cream cheese, softened
½ tsp ginger
2 scallions, chopped finely
4 scapes, chopped finely
pinch of salt
pinch of sugar
24 wonton wrappers, approx.
1 egg, beaten
canola oil

Preheat the oven to 400.

Heat your cream cheese for 30 seconds in the microwave until it is very soft and stirrable. Add the ginger, scallions, scapes, sugar and salt to the cream cheese and stir with a firm spatula until combined well.

Take a wonton wrapper and dip a finger into the egg then rub your finger along the outer edge of the wrapper until all area is covered. Place about a teaspoon of the cream cheese mixture onto the middle of the wrapper. Pick up one corner of the wonton wrapper and fold over until you’ve created a triangle. Press the edges together until they’re sealed. Place on a sheet pan that has been lined with foil and brushed lightly with the oil. Repeat this with the remaining wrappers. While you’re working, keep a towel over the finished wontons so that they do not dry out.

When all the wontons are on the sheet pan, lightly “paint” the top of each dumpling with oil. Try not to get the corners of the dumpling as they will get too browned while cooking.

Bake in the oven about 12-14 minutes until browned and hot. Make sure to cool a bit before enjoying.