Spinach-And-Pork Wontons

In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;)

• Ready In: 1 hr
• Serves: 6
• Yields: 30 WonTons

Ingredients

• 2  cups  Baby Spinach, rinsed
• 1  tablespoon soy sauce
• 1 1⁄2 teaspoons soy sauce
• 1  teaspoon  sesame oil
• 1  teaspoon dry sherry
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1  pinch fresh ground white pepper
• 1⁄4 lb ground pork
• 1  small scallion, minced
• 3⁄4 teaspoon  minced fresh ginger
•  cornstarch, for sprinkling
• 30  thin wonton wrappers
• 2  tablespoons  chili oil
• 2  tablespoons  peanut oil
• 1  small garlic clove, minced
• 2  tablespoons  chopped cilantro

Directions

1. In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry, finely chop the spinach.
2. In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper.
3. Mix in the pork, scallion, ginger and spinach; chill for 10 minutes.
4. Dust a large baking sheet with cornstarch.
5. Arrange 4 wonton wrappers on a work surface, keeping the othe wrappers covered with plastic wrap.
6. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling.
7. in the center of each.
8. Fold the wrappers diagonally over the filling to form triangles; seal.
9. Bring the two opposite corners of the triangle together; press to seal.
10. Transfer to the baking sheet and cover.
11. Repeat
12. In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally.
13. When they float, cook for 3 minutes longer.
14. Drain the wontons well.
15. In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic.
16. Add the wontons and toss (very carefully!)
17. Sprinkle with the cilantro and serve.