![Spinach-and-Pork Wontons](https://cdn.statically.io/img/www.foodandwine.com/thmb/5odiGjLbI54Y6f97N8U7AroVbJE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200901-r-xl-spinach-and-pork-wontons-2000-db1843de99c047c9b9de47a60cdfd0ba.jpg)
Ingredients
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2 cups baby spinach (rinsed)
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1 ½ teaspoons soy sauce
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1 teaspoon Asian sesame oil
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1 teaspoon dry sherry
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¼ teaspoon salt
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¼ teaspoon sugar
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freshly ground white pepper
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¼ pound ground pork
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1 small scallion (minced)
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¾ teaspoon minced fresh ginger
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Cornstarch (for sprinkling)
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30 thin wonton wrappers
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2 tablespoons chile oil
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2 tablespoons peanut oil
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1 small garlic clove
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2 tablespoons chopped cilantro
Directions
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In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
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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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Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other 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.
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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.
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In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.