Pan Fried Pork Wonton
Pan fried pork wontons are delicious! This recipe is reprinted with permission from the Every day with Rachel Ray magazine. It has some great recipes and information that I hope you check out!
Pan Fried Pork Wontons with Spinach
Ingredients for Pan Fried Pork Wontons
- 4 cloves garlic
- 1/2 lb ground pork
- 4 scallions, thinly sliced
- two 10-ounce packages frozen spinach, thawed
- 2 Tbs sesame oil
- Salt and pepper
- 1 Tbs finely chopped fresh ginger
- 40 square wonton wrappers
- 3 Tbs vegetable oil
- 1 tsp soy sauce
Directions for Pan Fried Pork Wontons
- Line a baking sheet with parchment paper. Using a food processor, finely chop the garlic; transfer half of the chopped garlic to a small bowl. Add the pork, scallions, ½ cup spinach, 1 tablespoon sesame oil, 1 teaspoon salt and half of the ginger to the garlic in the food processor; pulse to combine. Transfer the mixture to a bowl and season with pepper. In a colander, drain the remaining spinach, squeezing to remove any excess moisture.
- Arrange 10 wonton wrappers on a work surface. Top each with a heaping teaspoon of pork mixture. Moisten the edges of each wrapper with water and, working with one at a time, fold over to form triangles, pressing the edges to seal. Transfer the assembled wontons to the prepared baking sheet. Repeat with the remaining wrappers and filling.
- Working in 3 batches, in a large nonstick skillet, heat 2 teaspoons vegetable oil over medium-high heat. Add one-third of the wontons and 1 cup of water; cook for 4 minutes, then turn and cook until the water has evaporated and the wontons are browned on one side, about 3 minutes. Transfer, browned sides up, to a plate and tent with foil.
- Wipe out the skillet. Add the remaining 1 tablespoon sesame oil, garlic and ginger to the skillet and cook over medium-high heat, stirring constantly, for 1 minute. Add the remaining spinach and cook until warmed through, about 2 minutes. Stir in the soy sauce; season with salt and pepper. Serve the wontons on a bed of spinach.
SERVES 4 PREP 35 min COOK 25 min
