Spinach Won Tons Recipes

Steps:

• Heat a frying pan and add the sesame seed oil.
• Once hot, add the sliced scallions.
• Crumble the block of tofu over the frying mixture.
• Pour soysauce over it and mix.
• Let that simmer for 5 minutes while you slice the spinach.
• Remove from heat and stir in the spinach.
• Let this cool before continuing to the next step.
• You want the filling to be cool before assembling the wontons.
• Fry in 1/2 inch of vegetable oil.
• 2 minutes on one side, one minute on the other OR until crispy and golden brown.

Steps:

• 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 othe 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 (very carefully!)
• Sprinkle with the cilantro and serve.

Steps:

• Heat oven to 350°F Cook spinach as directed on box. Drain, set aside to cool.
• Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
• Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese. Mix well.
• Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups. Serve warm.

Steps:

• Preheat oven to 375F and place rack in upper third of oven.
• Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
• Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
• In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
• Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
• Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
• Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
• Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
• Place on a baking sheet lightly sprayed with cooking spray and bake for 10 minutes, until bottoms and edges are beginning to brown, turn over and continue to bake for about 4 more minutes or until both sides are crisped and slightly browned.
• Serve right out of the oven.