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Baked Vegetable Wontons

kept byhawk206
recipe byThe Kitchn

Makes about 50 wontons


2 tablespoons sesame oil
1/2 medium yellow onion, diced
1 to 2 cloves fresh garlic, minced
2 to 3 medium- to large-sized carrots, shredded
1 bunch asparagus (about a pound), ends trimmed and stalks sliced
1 8-ounce package cremini mushrooms, diced
1 cup peas, fresh or frozen
1 bunch scallions, diced
Salt and pepper, to taste
2 teaspoons soy sauce
1 teaspoon roasted sesame seeds, plus more to garnish (see Recipe Note)
1 heaping teaspoon crushed red pepper flakes (optional, for some heat)
1 12-ounce package square wonton wrapper skins (about 50 skins)
7 ounces cream cheese
Egg wash, made with 1 egg yolk + 1 teaspoon water, mixed together
Roasted sesame seeds or seaweed gomasio, for garnish
Dried salted seaweed (or gim), cut thin or crumbled, for garnish
Dipping sauce, to serve (see Recipe Note)



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