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Baked Vegetable Wontons

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The Kitchn
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appetizer vegetarian chinese new year asian chinese
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2 tablespoons sesame oil

1/2 yellow onion, diced

1 to 2 cloves fresh garlic, minced

2 to 3 medium- to large-sized carrots, shredded

1 (1-pound) bunch asparagus, diced (discard the bottom ends)

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

1 heaping teaspoon crushed red pepper flakes (optional, for some heat)

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

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