Spinach-and-Pork Wontons


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.'

Spinach-and-Pork Wontons
Photo: © Tina Rupp
Total Time:
1 hrs


  • 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


  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.

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