Don’t worry I haven’t taken leave of my senses. Although worringly, I am pretty sure I’ve started off another story by saying the same thing. Which would lead me to believe that I too often act or say things that sound completely batty. I am talking about filling “fried” wontons rather than the boiled ones with goat’s cheese. I got the idea for these from the Donna Hay Magazine that I was reading at Corelli’s Cafe and is based on what I could remember. Relying on my memory made me a little hesitant but they worked so well that I think my memory of it was fairly accurate (for once).
One reason why I like this recipe is because of my deep frying phobia. I am terrified of hot oil in case I get splattered and never deep fry anything. My mother on the other hand will happily do it so it’s not like I miss out on deep fried goodness (is that an oxymoron?). They’re also fabulous finger food for parties which can be made ahead of time, just brush them with oil before popping into oven.
Don’t think that you need to use goat’s cheese. If you can’t get goat’s cheese, cream cheese or another soft cheese will do, indeed a combination of cheese would be fine. I didn’t have a lot of goat’s cheese so I used what I had left and then used light cream cheese.
Goat’s cheese, basil and walnut wontons
- 120g goat’s cheese (or combination of cheeses, including at least one soft cheese)
- 1/4 bunch of basil leaves with 24 whole basil leaves reserved (I used purple Thai basil), the rest torn up
- 1/4 cup walnuts chopped
- 24 wonton wrappers
- water for sealing
- oil for brushing
1. Preheat oven to 200c. Mix cheese, walnuts and torn up basil leaves.
2. On baking parchment lay out 12 wonton wrappers, place a single basil leaf in the centre and then using 2 teaspoons, dollop 1 teaspoon of cheese mixture on top of leaf. Add another whole basil leaf in the centre on top of this.
With wet edges to help seal
Seal edges
3. Wet edges with water and press down to seal well
Sealed, ready to brush with oil
4. Using pastry brush, brush oil lightly over both sides of the sealed wontons and bake for 7-8 minutes. These burn quickly so watch them and don’t cook them over the specified time.
Brushed with oil, ready to bake
5. Serve with sweet chili sauce or other dipping sauce.
Recipe adapted from Donna Hay magazine
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10 Comments | Add your own
I love fried wontons but hate having to do deep frying at home too.
Hello NQN, I really love your blog… have been a long time blog-gawker, but a first time commenter
BTW, you’ve been tagged! Please visit my blog to find out the meme rules in my post titled “I’ve Been Tagged”. Have an awesome day, Joanna
That is a great idea!! I actually thought they were deep fried when I looked at your photos!
thats a great filling idea - sounds delicious! thanks.
crispy, delicious, and no hot oil involved–count me in!
No, no you haven’t taken leave of your senses, you’re too hard on yourself. In fact, I’m replying to posts out of order at the minute because the ‘prettiness’ of these lured me to “read more”!
I love wontons and once upon a time I used to make homemade steamed ones.. and then sometimes fry them too. Always so popular, but I find them fiddly and labour intensive (because I use a cheap steamer that threatens to tear the delicate wonton skins). So I’m forever brushing the ‘holey’ s/s steamer with oil .. even that that’s not foolproof.
I’m curious about the nuts in this and what they taste like once cooked together with the rest of the ingredients. My husband usually has a phobia of anything with nuts in it (though will shell peanuts and snack on them until I take them away from him). If these tasted distinctly nutty I don’t think he’d like them. I find a ‘tangy-ness’ to goats cheese that would work really well with these and the basil. Can I ask if the basil was overpowering in anyway?
I have never tried wontons, but with these ingredients as the filling, I cannot resist, Lorraine!
SO very interesting. Its like fusion food. Yummo! I can understand your fear of deep frying.
I HAVE splashed myself with hot oil - went all up my neck. And the worst thing is you dont realise how bad you’re burnt until about ten minutes later because the pain doesnt really set in til then.
Thankfully I have no scars though there was a ripper of an embarrassing scab for a while! So here’s to *baked* wontons ;-D
Need I say more than absolutely wonderful!
Hi Y-I know, the oil makes everything sticky and I hate being splattered! So I jumped when I saw these
Hi Joanna-Cool! Thanks so much and glad to see your comment
I’ll go and have a look at your site!
Hi Carolyn-They taste as good as deep fried, probably less greasy which is only a good thing!
Hi arundathi-It is indeed, and great that it is good for vegetarians too!
Hi grace-I agree, nothing worse than hot oil splatter
Hi Maria-I do recall you mentioning you made won tons, I agree they are labour intensive, sometimes I like just being able to go to a restaurant and order them
It was quite nutty I have to say so perhaps he wouldn’t like it
I didn’t find the basil overpowering, in fact I loved it and could have added more! 
Hi Patricia-Do you have won ton pastry in Brazil or something similar? If so, they are really easy to make and definitely worth trying
Hi Esz-Ouch! You poor thing
Yes I always try and convince myself that I am ok only to have the heat feel like I’ve been lashed. It’s horrible! So yes YAY to baked wontons! 
Hi Kim-Thankyou so much!
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