Recipes

Spinach-and-Pork Wontons

Name: Spinach-and-Pork Wontons
Total time: 60 min
Ingredients: 2 cups baby spinach (rinsed); 1.5 teaspoons soy sauce; 1 teaspoon Asian sesame oil; 1 teaspoon dry sherry; 0.25 teaspoon salt; 0.25 teaspoon sugar; freshly ground white pepper; 0.25 pound ground pork; 1 small scallion (minced); 0.75 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

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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

Updated on June 6, 2019

Spinach-and-Pork Wontons — 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.