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Spinach-and-Pork Wontons

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 Kong–style.' "

slideshow Fast Asian Recipes

  • Total Time:
  • Servings: 6

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  • 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


  1. In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Contributed By Photo © Tina Rupp Published January 2009

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