© Tina Rupp
- TOTAL TIME:
- SERVINGS: 6
For a taste of: Asia
Try this book: Asian Dumplings
In her pan-Asian cookbook, food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine: "Just look for ones labeled 'thin' or 'Hong Kongstyle.' "
- 2 cups baby spinach, rinsed
- 1 tablespoon plus 1 1/2 teaspoons soy sauce
- 1 teaspoon Asian sesame oil
- 1 teaspoon dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Pinch of freshly ground white pepper
- 1/4 pound ground pork
- 1 small scallion, minced
- 3/4 teaspoon minced fresh ginger
- Cornstarch, for sprinkling
- 30 thin wonton wrappers
- 2 tablespoons chile oil
- 2 tablespoons peanut oil
- 1 small garlic clove, minced
- 2 tablespoons chopped cilantro
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
- In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes.
- Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.
- In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well.
- In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.