Recipes Spinach-and-Pork Wontons 4.0 (3,425) 1 Review For a taste of: AsiaTry this book: Asian DumplingsIn 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.' By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required.Experience: A Vietnamese-American and award-winning cookbook author, editor, teacher, food journalist, recipe developer, and consultant, Andrea Nguyen has been writing about and teaching Vietnamese and Asian cooking for more than 26 years. Andrea has worked with some of the nation's top publications, including The New York Times, Washington Post, Lucky Peach, Saveur, Wall Street Journal, Sunset, Bon Appetit, and Cooking Light. She has been a contributor at Food & Wine since 2021. In addition to the award-winning The Pho Cookbook (2017), her other titles, Into the Vietnamese Kitchen (2006), Asian Tofu (2009), and The Banh Mi Handbook (2014) have been recognized as some of the best cookbooks of the year by the International Association of Culinary Professionals (IACP) and National Public Radio (NPR). Her latest cookbook Vietnamese Food Any Day (2019) was named one of the best cookbooks of the year by NPR, Bon Appétit, Washington Post, and The New York Times. Andrea is a sought-after recipe developer and Asian food consultant for companies such as Nestle USA, Charlie Hong Kong, and Saigon Siblings.Education: Andrea has a Bachelor of Science in International Finance and Chinese Language, as well as a Master of Arts in Communication Management from the University of Southern California. Food & Wine's Editorial Guidelines Updated on June 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 1 hrs Yield: 6 Ingredients 2 cups baby spinach (rinsed) 1 ½ teaspoons soy sauce 1 teaspoon Asian sesame oil 1 teaspoon dry sherry ¼ teaspoon salt ¼ teaspoon sugar freshly ground white pepper ¼ pound ground pork 1 small scallion (minced) ¾ teaspoon minced fresh ginger Cornstarch (for sprinkling) 30 thin wonton wrappers 2 tablespoons chile oil 2 tablespoons peanut oil 1 small garlic clove 2 tablespoons chopped cilantro Directions 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. Rate it Print