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from Iwona's cookbook

Spinach and Shrimp Wontons




  • Dipping Sauce Ingredients:
  • 3 tbsp. low-sodium soy sauce
  • 1 tsp. chile oil
  • 1 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • ? tsp. granulated sugar
  • 1 large scallion, thinly sliced crosswise
  • Wonton Ingredients:
  • 1 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. cornstarch
  • ¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
  • ¼ tsp. kosher salt
  • ½ lb. 16 to 20-count shrimp—shelled, deveined and coarsely chopped
  • 1 c. finely chopped spinach
  • 2 tbsp. roughly chopped cilantro
  • 36 wonton wrappers
  • Preparation:
    1. Directions:
    2. 1. Make the dipping sauce: In a small bowl, whisk together the soy sauce, chile oil, sesame oil, rice vinegar and sugar. Stir in the scallion.
    3. 2. Make the wontons: In a medium bowl, add the sesame oil, rice vinegar and cornstarch and stir to combine. Stir in the ginger, salt, chopped shrimp, spinach and cilantro. Place 1 teaspoon of the filling in the center of each wonton wrapper. Use a pastry brush or your finger to brush 2 adjacent edges of the wonton wrapper with water, then fold the wonton over to form a triangle. Press the edges to seal. Use a round cutter or a sharp knife to cut off the excess wrapper and create half-circles. (Alternately, you can keep the wontons as triangles).
    4. 3. Bring a large pot of water to a boil over high heat and add half of the wontons. Cook until the wontons float and are transparent, about 3 minutes. Use a slotted spoon to transfer the wontons to a paper-towel-lined plate. Repeat with the remaining wontons. Serve the wontons warm with the dipping sauce.

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