Bacon-Wrapped Water Chestnuts (Rumaki)
A beloved retro party snack, these Bacon-Wrapped Water Chestnuts (Rumaki) feature a delightful combination of crispy, salty bacon and crunchy, sweet water chestnuts, all coated in a savory-sweet glaze.
For 8 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup, then place a wire rack on top of the foil-lined sheet. Soak wooden toothpicks in water for at least 15 minutes to prevent burning.
Drain the can of water chestnuts thoroughly and pat them very dry with paper towels. This helps the bacon crisp up better.
Cut each slice of bacon in half crosswise, creating 16 shorter pieces. In a small bowl, whisk together the low-sodium soy sauce, light brown sugar, garlic powder, and black pepper to create the glaze.
Wrap each dried water chestnut tightly with one half-slice of bacon. Secure the bacon around the water chestnut by piercing it with a soaked toothpick.
Arrange the bacon-wrapped water chestnuts in a single layer on the prepared wire rack, ensuring there is space between each piece for even cooking.
Brush each wrapped water chestnut generously with the prepared soy sauce glaze. Reserve any remaining glaze for later.
Bake for 15 minutes. Carefully flip each rumaki and brush again with any remaining glaze. Continue baking for another 10-15 minutes, or until the bacon is crispy and golden brown.
For extra crispiness, you can briefly broil the rumaki for 1-2 minutes at the end, watching carefully to prevent burning. The glaze should be caramelized and sticky.
Remove from the oven and let cool slightly before serving. Serve warm, allowing guests to easily remove the toothpicks.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Bacon Choice: Use regular-cut bacon, not thick-cut, as it wraps more easily and crisps up better. If using thick-cut, par-cook it slightly before wrapping.
- 2Pre-soak Toothpicks: Soak wooden toothpicks in water for at least 30 minutes before use to prevent them from burning in the oven.
- 3Even Cooking: Use a wire rack set inside a baking sheet to allow air circulation, ensuring the bacon crisps evenly on all sides without sitting in rendered fat.
- 4Glaze Application: For maximum flavor, brush the rumaki with the glaze both before baking and again halfway through, or even a final brush right after they come out of the oven.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the glaze for a spicy twist.
Pineapple AdditionPineapple Addition
Place a small piece of canned pineapple chunk (well-drained) alongside the water chestnut before wrapping in bacon for a sweet and tangy contrast.
Air Fryer MethodAir Fryer Method
Cook in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway, until bacon is crispy. This is a great alternative for smaller batches.
Why this is on our healthy list.
Fiber-Rich Water Chestnuts
Water chestnuts are a good source of dietary fiber, which aids in digestion and can contribute to a feeling of fullness.
Potassium Source
They also provide potassium, an essential mineral important for maintaining healthy blood pressure and fluid balance.
Protein Boost
Bacon provides a source of protein, which is crucial for muscle repair and growth, though it should be consumed in moderation due to its fat content.
Frequently asked questions
Yes, you can assemble the bacon-wrapped water chestnuts up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.
