How to make Spinach Wontons

For faster preparation, or in the hurry easily can be done with frozen spinach and garlic powder.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1lb. Baby spinach
• 4tbs. Milk
• 16oz. Sour Cream
• ½ c. Parmesan Cheese
• 2 Garlic cloves diced or minced
• ½ Chopped onions
• 1tbl. Crushed Red Pepper
• ½ tsp. Salt & Pepper to taste
• Cooking oil
• 16oz All purpose wonton Skins (60 to a lb)

1. In a medium sauce pan, bring water and spinach to a boil or medium high, cook for at least 20-30 min till desired softness. Season spinach with salt and pepper to desired taste, add in the chopped garlic (garlic powder) also cook down onions and garlic in the spinach.

2. Turn the finished spinach on medium to medium low, add in the sour cream and the milk, stir till cream and milk is evenly distributed throughout the spinach, add in the parmesan cheese and stir; turn off stove.

3. In a frying pan, coat pan with enough oil to cover the bottom of the pan. Heat on medium; don’t burn the grease!

4. 
   uncooked spinach wontons

   With a teaspoon, insert a spoonful of the spinach mixture onto the wonton (center) fold over in a triangle, seal edges with water and pinch sides till sealed. Repeat steps for desired amount.

5. Fry wonton in hot oil till golden brown on the sides- cooking time should not exceed a total of 2 minutes per wonton.

Tips & Warnings

• For Presentation purposes: Arrange wontons on platter either in a triangular pattern and garnish one corner with the spinach dip, sprinkle parmesan over spinach dip or garnish wonton with a spinach leave.
• Dont over cook spinach where it wilts or soggy
• Dont over cook wontons-will bust open and burn

[bake4u]

on 4/29/2008 awesome recipe............thank you, great another way for eating green veges