SPINACH AND TOFU WONTONS IN BROTH
You can find wonton wrappers in most supermarkets. Sometimes they're in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it's more convenient and freeze.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 30m
Yield 3 1/2 to 4 dozen wontons, enough for 6 servings
Number Of Ingredients 18
Steps:
- Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
- Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
- Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
- To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
- Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1238 milligrams, Sugar 6 grams
SPINACH ARTICHOKE WONTONS
If you like spinach and artichoke dip, you will love these little baked appetizers. Double to make a full recipe using a whole package of spinach and a full can of artichokes, about 50 wontons-I haven't tried it but I think they would freeze nicely after baking and could be reheated in a hot oven for a few minutes. This recipe was a contest entry for RSC #11.
Provided by IHeartDogs
Categories Spinach
Time 40m
Yield 24 wontons
Number Of Ingredients 14
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.
Nutrition Facts : Calories 50.1, Fat 2.1, SaturatedFat 1, Cholesterol 5.9, Sodium 70.6, Carbohydrate 6.5, Fiber 1.1, Sugar 0.3, Protein 1.6
SPINACH ARTICHOKE WONTONS
Homemade spinach artichoke dip is filled into wonton wrappers and fried until golden and crispy. It's the perfect on-the-go snack or appetizer.
Provided by Food.com
Categories Spinach
Time 40m
Yield 36 wontons
Number Of Ingredients 16
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.
Nutrition Facts : Calories 493.6, Fat 52.1, SaturatedFat 8, Cholesterol 14.4, Sodium 122.2, Carbohydrate 6.1, Fiber 0.8, Sugar 0.4, Protein 2.1
SPINACH WON-TONS
Found this in an old scrapbook, saved for trying one of these days. I like the concept of an unusual filling in a conventional package. These wontons can be used in a comporting soup, fried as and appetizer or steamed for dim sum.
Provided by justcallmetoni
Categories Clear Soup
Time 1h21m
Yield 60 won-tons
Number Of Ingredients 7
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.
Nutrition Facts : Calories 28.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.7, Sodium 50.1, Carbohydrate 5.3, Fiber 0.3, Sugar 0.1, Protein 1
SPINACH WONTONS
Make and share this Spinach Wontons recipe from Food.com.
Provided by OrganiKiss Catering
Categories Vegetable
Time 45m
Yield 25 wontons
Number Of Ingredients 8
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.
Nutrition Facts : Calories 50.7, Fat 2, SaturatedFat 0.3, Cholesterol 0.7, Sodium 374.2, Carbohydrate 5.6, Fiber 0.5, Sugar 0.2, Protein 3
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- 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.
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