- 2 cups shredded napa cabbage
- 1 1/2 pounds stemmed fresh spinach
- 1 tablespoon cornstarch
- 1/2 cup lightly packed fresh cilantro leaves, finely chopped
- 2 scallions, minced
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 60 wonton skins
- 2 to 3 cups vegetable oil, for deep-frying (optional)
- Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt
How to make this recipe
- In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool slightly. Then squeeze out the excess water.
- Steam the spinach until just wilted, squeeze dry and coarsely chop. In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute. Stir in the spinach.
- In a bowl, combine the cabbage with the spinach, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper. Toss well.
- Lay out 10 wonton skins on a work surface; keep the remainder covered. Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle. Press out the air and seal the edges. Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape. Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeat the procedure with the remaining skins and filling.
- Heat the oil to almost 400° in a wok. Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Bring a large saucepan of water to a boil. Add the wontons in batches and cook until they float to the top. Transfer to a colander to drain.
- To serve, transfer the wontons to a platter and pass one or more of the dipping sauces separately.