Serves 6
30 min
Spinach-and-Pork Wontons
Recipe GLPR48b225073c9385
Delicate pan-fried wontons filled with seasoned ground pork and wilted spinach, served with a drizzle of aromatic chile and sesame oil. These savory dumplings feature a crispy exterior and tender filling infused with ginger, scallion, and traditional Asian flavors. Perfect as a main course or appetizer.
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Ingredients
2 cups baby spinach, rinsed
¼ pound ground pork
1½ teaspoons soy sauce
1 teaspoon Asian sesame oil
1 teaspoon dry sherry
¼ teaspoon salt
¼ teaspoon sugar
freshly ground white pepper
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, minced
2 tablespoons chopped fresh cilantro
Directions
Heat a large skillet over medium-high heat. Add the rinsed spinach and cook, stirring frequently, until completely wilted and any excess moisture has evaporated, about 3–4 minutes. Transfer to a cutting board and finely chop once cooled slightly. Squeeze out any remaining moisture and set aside.
In a medium bowl, combine the ground pork, chopped spinach, minced scallion, minced ginger, soy sauce, sesame oil, dry sherry, salt, sugar, and white pepper to taste. Mix until just combined and evenly seasoned.
Lay out a wonton wrapper on a clean, dry surface. Place about ½ teaspoon of the pork-spinach filling in the center. Wet the edges of the wrapper with water, then fold diagonally to form a triangle. Bring the two opposite corners together and seal with a dab of water to form the classic wonton shape. Repeat with remaining wrappers and filling, setting finished wontons on a cornstarch-dusted surface to prevent sticking.
Heat the peanut oil in a large skillet over medium-high heat. Working in batches to avoid crowding, carefully add wontons and pan-fry until the bottoms are golden and crispy, about 2–3 minutes. Flip gently and cook the other side until golden, another 1–2 minutes. Transfer cooked wontons to a paper towel–lined plate.
In a small bowl, combine the chile oil and minced garlic.
Arrange the warm wontons on a serving platter. Drizzle with the garlic-chile oil and sprinkle with fresh cilantro. Serve immediately.
