Recipe By: Joanne Hush, Classic Chinese Cooking, pg 186;
Serving Size: 60 Preparation Time :0:45
- 10 ounces fresh spinach
- 1 tablespoon peanut oil
- 1 garlic cloves -- minced
- 1/4 cup onion -- minced
- 10 water chestnuts, minced -- rinsed drained
- 1 pound won-ton wrappers (about 60)
- salt & pepper -- to taste
Wash the spinach thoroughly and trim any tough stems.
Drain, then dry with paper towels or a salad spinner.
Coarsely chop and set aside.
Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil, then the garlic and
Stir-fry 30 seconds.
Add the spinach and water chestnuts and stir fry until the spinach
is dry, about 3 minutes.
Transfer the vegetables to a bowl and season with salt and pepper.
When the filling has cooled slightly, form the won tons.
Dip you fingers in warm water and moisten the entire surface of
Place 1 teaspoon of filling in the center of the wrapper and fold
it in half.
Press the edges to seal.
Bring the ends together and moisten with water; press to seal.
Cover and set aside the finished won tons while shaping the remainder.
Cook the won tons following the directions in the recipe - either
in boiling water or soup stock until they are just tender, or
deep-fry them in 3 to 4 cups of peanut oil until golden brown,
about 3 minutes on each side.
NOTES : Makes 60 won tons.
Won tons may be frozen after being shaped.
Place on cookie sheet with sides not touching in the freezer.
When completely frozen place in plastic air tight bag.