Crispy spinach and cream cheese wontons
Blanched spinach is chopped and mixed with softened cream cheese to make the filling for these delicious fried dumplings.
Servings 18 wontons
Ingredients
- 250 grams fresh spinach about half a pound
- 125 grams cream cheese softened
- ½ teaspoon salt
- 2 tablespoons dried onion
- 1 teaspoon dried garlic
- 18 four-inch square wonton skins (you'll need more if they are smaller)
- cooking oil
Instructions
- Rinse the spinach well and drain.
- Blanch the drained spinach in boiling water just until wilted.
- Scoop out the spinach and dump into a bowl of cold water.
- Squeeze the spinach to remove as much water as you can.
- Chop the spinach.
- Place the cream cheese in a mixing bowl and add the salt, dried onion and dried garlic.
- Add the chopped spinach and mix until blended and the mixture has a homogenous appearance.
- Lay a wonton skin flat and drop a teaspoonful of the spinach-cheese filling at the center. Wet the edges of the wonton skin with water.
- Gather the corners of the wonton skin together, pressing the wet edges to seal the filling.
- Repeat until all the skins have been filled and sealed, or until you run out of filling.
- Heat enough oil in a wok or frying pan to reach a depth of at least two inches.
- When the oil temperature reaches 350F, fry the dumplings in batches.
- Drop in a few of the dumplings, flat side down, fry until the bottoms are lightly browned them flip them over to brown the tops.
- Scoop out and move to a rack.
- Repeat until all the dumplings have to fried to golden brown perfection.
- Serve your spinach and cream cheese wontons immediately.
