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Asian/Hawaiin | |
| 2 cups baby spinach, rinsed 1 tablespoon plus 1 1/2 teaspoons soy sauce 1 teaspoon Asian sesame oil 1 teaspoon dry sherry 1/4 teaspoon salt 1/4 teaspoon sugar Pinch of freshly 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 2 tablespoons chile oil 2 tablespoons peanut oil 1 small garlic clove, minced 2 tablespoons chopped cilantro | |
| 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. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes. 3. 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. 4. 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. 5. In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve. | |
Unrated | |
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