Spinach Wontons 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:

• Wash the spinach thoroughly and trim any tough stems or bad spots on the leaves. Drain the spinach and pat dry with a paper towel. Coarsely chop the spinach.
• Assemble all of your prepared ingredients beforehand as the cooking is quick.
• Place a wok or large skillet over medium-high heat. When the pan or wok gets smoking hot, add the peanut oil with the garlic and onion. Stir fry the onion and garlic for 30 seconds, the add the spinach and water chestnuts. Continue to cook an additional 3 minutes, allowing the water from the spinach to cook off.
• Transfer the vegetables from the wok or pan to a bowl. Season with salt and pepper to taste. Allow the spinach to cool for 5 minutes.
• To form the wontons, pull one wonton from the package an moisten the edges with water. Place a scant teaspoon of the spinach mixture in the center of the wonton. Fold the wonton over into a triangle. Now, fold the long corners together and give them a wee pinch to hold together.
• Cover the completed wontons with plastic wrap to prevent the wrappers from drying out.
• There are several options on how to cook prepared wontons. You can simmer them in some vegetable or chicken broth for a good soup. Add some nice veggies to make this a soup entree.
• You can also steam them and serve with a soy dipping sauce.
• You can also deep fry them in oil, also serving them with dipping sauce.
• Prepared won-tons can be frozen by placing single-layer them on a cooking sheet. Once frozen, transfer them to a resealable bag and you can take out what you need.

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

Steps:

• Fill a large pot halfway up with vegetable oil and heat to 365 degrees F. Set a large skillet over medium-high heat with the olive oil. Once hot add the onion and garlic and cook until softened, about 5 minutes.
• Stir in the artichoke hearts and spinach and cook until the spinach has wilted, about 10 minutes. Remove from heat.
• In a large bowl, stir together the cream cheese, sour cream, mayo, mozzarella, parmesan and warm vegetables. Stir together until the cheeses have melted and the mixture is somewhat smooth. Season with salt, pepper and red pepper flakes.
• To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the filling in the center. Brush the edges with egg wash and then seal into a triangle shape. Continue shaping until all the filling has been used.
• Once the oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.

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.