Spinach and Pork Wontons

Spinach And Pork Wontons Recipe

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Jamallah Bergman


When getting the wrappers for the wontons, get the ones that are labeled, "thin" or "Hong Kong style".


★★★★★ 1 vote



  • 2 c
    baby spinach,rinsed
  • 1 Tbsp
    plus 1 1/2 tsp soy sauce
  • 1 tsp
    asian sesame oil
  • 1 tsp
    dry sherry
  • 1/4 tsp
  • 1/4 tsp
  • pinch
    freshly ground white pepper
  • 1/4 lb
    ground pork
  • 1 small
  • 3/4 tsp
    minced fresh ginger
  • ·
    cornstarch for sprinkling
  • 30
    thin wonton wrappers
  • 2 Tbsp
    chile oil
  • 2 Tbsp
    peanut oil
  • 1 small
    garlic clove,minced
  • 2 Tbsp
    chopped cilantro

How to Make Spinach and Pork Wontons


  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 tsp 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, keep the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 tsp of the 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.

Printable Recipe Card

About Spinach and Pork Wontons

Course/Dish: Pork
Regional Style: Asian
Other Tag: Quick & Easy

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