Spinach and Pork Wontons

Photo: Kathy Roduner

Ingredients

2 cups baby spinach, rinsed

1 teaspoon plus 1 ½ t. soy sauce

1 teaspoon Asian sesame oil

1 teaspoon dry sherry

1/4 teaspoon salt

1/4 teaspoon sugar

Pinch of fresh ground white pepper

1/4 pound ground pork

1 small scallion, minced

3/4 teaspoon minced fresh ginger

Cornstarch, for sprinkling

30 thin wonton wrappers

1 teaspoon to 1 ½ chile oil

2 teaspoons peanut oil

1 small garlic clove, minced

2 teaspoons chopped cilantro

Preparation

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.

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About

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.