Pork And Spinach Wonton
These homemade pork and spinach wontons are filled with a flavorful mixture of ground pork, fresh ginger, garlic, and soy sauce. Wrapped in delicate wonton wrappers, these dumplings are then simmered in a fragrant ginger broth until tender and delicious. Perfect for enjoying as a comforting soup or a tasty appetizer, these wontons are sure to impress your family and friends with their homemade goodness.
— Constant Cookbook
Ingredients
- 10-ounce package frozen spinach, defrosted
- 1/4 cabbage, grated on large holes of box grater
- 2 teaspoons salt
- 1 pound ground pork
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons roasted sesame oil
- 1 tablespoon cornstarch
- 16-ounce package of wonton wrappers (about 50 wrappers), defrosted (see note)
- For the slurry: 1/4 cup cool water + 1 tablespoon cornstarch
- FOR THE GINGER BROTH
- 2 quarts vegetable or chicken broth
- 2 thumb-sized pieces of ginger, sliced
- sprigs of cilantro, optional
Instructions
- Squeeze as much water out of the spinach and discard the water (or water your plants!). Place the spinach and cabbage in a large bowl. Sprinkle with salt and mix well. Let sit for 10 minutes. In large handfuls (or a cheesecloth), squeeze the water out of the cabbage/spinach and discard the water.
- Add in the ground pork, ginger, garlic, soy sauce, wine, sesame oil and cornstarch. Mix well.
- OPTIONAL: Heat up a small frying pan over medium heat, add in a touch of cooking oil. Cook a spoonful of the dumpling filling and taste. Adjust seasonings to the dumpling filling if you wish.
- In a small bowl, mix together the water and cornstarch for the slurry.
- Take one wonton wrapper, place 1 scant teaspoon of the dumpling mixture in the middle. Paint the outer edge of the wonton wrapper with the slurry. Fold wrapper over like in a triangle shape and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the two triangle points together and seal to make the wonton shape. Place folded wonton on a clean, dry plate and cover with plastic wrap or barely damp towel to avoid drying out.
- When wonton are all folded, you can store or freeze.
- For the broth: Set aside 2 cups of the broth. Bring the remaining broth and ginger to a simmer in a large stock pot and turn the heat to medium-high. Add in a batch of wonton. When the broth returns to a simmer again, pour in 1 cup of the reserved broth. Again, let the broth return to a simmer and then pour in the last 1 cup of reserved broth. Once the broth comes back to a simmer, the wonton should be done. Discard the ginger slices. Serve wonton and broth with few cilantro leaves if desired!
- TO STORE:
- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.
- When ready to cook wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!
Cook Time
10M
Prep Time
PT40M
Yield
50 dumplings
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