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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 36 |
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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. ;) Ingredients:
2 cups baby spinach, rinsed |
1 tablespoon soy sauce |
1 1/2 teaspoons soy sauce |
1 teaspoon sesame oil |
1 teaspoon dry sherry |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1 pinch fresh ground white pepper |
1/4 lb ground pork |
1 small scallion, minced |
3/4 teaspoon minced fresh ginger |
cornstarch, for sprinkling |
30 thin wonton wrappers |
2 tablespoons chili oil |
2 tablespoons peanut oil |
1 small garlic clove, minced |
2 tablespoons chopped cilantro |
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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