Spinach-and-Pork Wontons

Sure you could buy these in the frozen food section of your grocery store, but they are fairly easy to make. And you can control the quality of your ingredients as well. I only need three or four of these for dinner. So the leftovers end up in the freezer for later.

Spinach-and-Pork Wontons
Makes 18 dumplings. (Or more if you fill them more lightly than I do.)


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
Thin wonton wrappers
2 tablespoons chile oil
2 tablespoons peanut oil
1 small garlic clove, minced
2 tablespoons chopped cilantro

In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.

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.


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.

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.

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.