Wednesday, April 29, 2009
I was trying to figure out what to do with some leftover egg roll wrappers I had in the fridge. Searching high and low in the ol' refrigerator, I spot some onion, lemon juice, sour cream. Open the freezer...frozen spinach. Confused look on my face, then the light bulb moment. Ting!!! Wontons!!! Then I remembered Greg from SippitySup had done something similar with his pea puree, so that got me thinking. I can take my spinach dip recipe and make it as a filling for wontons. The only thing I left out was the water chestnuts, which is completely optionalfor this. Plus I didn't have any on hand
I did baked these. The nice thing about baking them is that you can do it in large batches compared to deep-frying them. They had the crispy edges of the fried version and a slight softness the soup kind. I had also made a dipping sauce to go with this, but totally forgot to take a pic of it. But it was good, too. A nice mild salty-tang and of soy sauce color, if that would be of any help.
You can deep-fry these in the traditional way to get that bubbly wonton look everyone is famliar with.
1 small box frozen spinach (defrosted & chopped)
1/4 medium onion (diced)
3 Tbsp Sour cream
20 wonton wrapper
1 garlic clove (minced)
1/3 c grated romano cheese (plus extra)
1/3 water chestnuts (chopped - optional)
Salt and pepper to season.
egg wash (1 egg beaten with 2 Tbsp water)
Preheat oven 400˚F
Make sure to drain all the excess water from the spinach. In a pan, heat some oil and saute the garlic for 30 sec. Then add the onions. Cook tossing occasionally until they are tender and translucent. Next, add the spinach and the optional water chestnuts. Season with salt and pepper. Toss again for 2-3 min.
Place the spinach mixture in a bowl and add the sour cream. Mix Thoroughly.
Take a wonton wrapper and place a dollop of the spinach mixture in the middle.
Wet one corner and the two adjoining sides of the wrapper with the eggwash and fold into a triangle. Fold into a triange shape. Press firmly to seal.
You can leave it in the triangle shape or make it into the tortellini shape. Baste the wontons in the egg wash or olive oil.
Place on a lightly greased baking sheet. (This will keep the wontons from sticking) Sprinkle some of the extra romano cheese on top of the wontons. Bake for 20-25min.
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp lemon juice
Combine all three ingredients.
You may add this to some boiling broth to make into wonton soup. Just omit the egg wash and crimp the edges together firmly.