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Close-up of bacon-wrapped appetizers on toothpicks beside a bowl of creamy dipping sauce with herbs.
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Rumaki Recipe: Bacon-Wrapped Water Chestnuts

This take on a rumaki recipe features savory bacon-wrapped water chestnuts paired with a tangy and spicy mustard dip. The water chestnuts add a crunchy texture, while the bacon provides a salty and smoky flavor. The mustard dip adds a kick of heat and acidity, making for a delicious and satisfying appetizer. Be prepared to love it!
Prep Time30 minutes
Cook Time33 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 181kcal
Author: Leah Ingram

Ingredients

  • 8 pieces bacon
  • 1/3 cup gluten-free soy sauce
  • 3 tablespoons honey
  • 16 ounces water chestnuts rinsed and drained
  • 3/4 cup Greek yogurt
  • 2 1/2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons parsley roughly chopped
  • Sea salt and black pepper to taste

Instructions

  • Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
  • Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
  • Preheat oven to 400 F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  • Drain water chestnuts but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack. Repeat with remaining water chestnuts. Add to baking sheet.
  • Brush each bacon-wrapped water chestnut with reserved marinade on all sides. Place baking sheet in preheated oven for 20 minutes, then remove from oven and brush bacon-wrapped water chestnuts with more marinade before returning to oven for another 10-15 minutes.
  • While the water chestnuts are roasting, make the spicy mustard dipping sauce by combining Greek yogurt, Dijon mustard, hot sauce, cayenne pepper and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.  
  • When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!

Nutrition

Calories: 181kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 637mg | Potassium: 232mg | Fiber: 3g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg