Spinach and Shrimp Wontons


Makes: 6 servings 

Time: 15 Minutes


Wonton is a classic and tasty Asian food. It’s packed with protein as they are with flavor.


Dipping Sauce:
3 tbsp. low-sodium soy sauce
1 tsp. chile oil
1 tsp. toasted sesame oil
1 tsp. rice vinegar
⅛tsp. granulated sugar
1 large scallion, thinly sliced crosswise

1 tsp. toasted sesame oil
1 tsp. rice vinegar
1 tsp. cornstarch
¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ tsp. kosher salt
½ lb. 16 to 20-count shrimp—shelled, deveined and coarsely chopped
1 c. finely chopped spinach
2 tbsp. roughly chopped cilantro
36 wonton wrappers


Make the dipping sauce: In a small bowl, whisk together the soy sauce, chile oil, sesame oil, rice vinegar and sugar. Stir in the scallion.

Make the wontons: In a medium bowl, add the sesame oil, rice vinegar and cornstarch and stir to combine. Stir in the ginger, salt, chopped shrimp, spinach and cilantro. Place 1 teaspoon of the filling in the center of each wonton wrapper. Use a pastry brush or your finger to brush 2 adjacent edges of the wonton wrapper with water, then fold the wonton over to form a triangle. Press the edges to seal. Use a round cutter or a sharp knife to cut off the excess wrapper and create half-circles. (Alternately, you can keep the wontons as triangles).

Bring a large pot of water to a boil over high heat and add half of the wontons. Cook until the wontons float and are transparent, about 3 minutes. Use a slotted spoon to transfer the wontons to a paper-towel-lined plate. Repeat with the remaining wontons. Serve the wontons warm with the dipping sauce.


Source: Furthermore 


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