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.' "
Fast Asian Recipes
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
How to Make It
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.
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