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Spinach-And-Pork Wontons

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“In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;)”
READY IN:
1hr
SERVES:
6
YIELD:
30 WonTons
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. Mix in the pork, scallion, ginger and spinach; chill for 10 minutes.
  4. Dust a large baking sheet with cornstarch.
  5. Arrange 4 wonton wrappers on a work surface, keeping the othe wrappers covered with plastic wrap.
  6. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling.
  7. in the center of each.
  8. Fold the wrappers diagonally over the filling to form triangles; seal.
  9. Bring the two opposite corners of the triangle together; press to seal.
  10. Transfer to the baking sheet and cover.
  11. Repeat
  12. In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally.
  13. When they float, cook for 3 minutes longer.
  14. Drain the wontons well.
  15. In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic.
  16. Add the wontons and toss (very carefully!)
  17. Sprinkle with the cilantro and serve.

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