Spinach and Pork Wontons


2 cups baby spinach, rinsed
1 teaspoon Asian sesame oil
1 teaspoon dry sherry
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 pound ground pork
1 small scallion, minced
3/4 teaspoon minced fresh ginger
Cornstarch, for sprinkling
30 thin wonton wrappers
2 teaspoons peanut oil
1 small garlic clove, minced
2 teaspoons chopped cilantro


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 chili oil, peanut oil and garlic. Add the wontons and toss lightly. Sprinkle with the cilantro and serve.




This recipe came from Food & Wine magazine. It originally called for 2 tablespoons of chili oil, but I think that is a bit hot. Try 1 to 1 1/2 tablespoons, according to taste.


3 servings


Thursday, December 10, 2009 - 4:17pm


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