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Wonton Recipe for Two with Pork and Spinach

Here’s a Wonton recipe to rival homemade ravioli. Just remember to share the results with someone who appreciates your efforts. Or, make it all for yourself if there’s no Chinese take-out nearby!


  • Ingredients
  • 1/4 lb. ground pork
  • 1/2 C frozen chopped spinach thawed and squeezed dry
  • 2 T green onions chopped fine
  • 1/2 t soy sauce
  • 1/2 t dark sesame oil
  • 1/8 t ginger
  • 1/8 t salt
  • 1/8 t sugar
  • 8 wonton wrappers
  • 1 T canola oil
  • 1/2 C water
  • 1/2 C Asian plum sauce
  • 1 T white wine vinegar
  • 1 t brown sugar packed


  • Place pork into a mixing bowl; add spinach and green onion; lightly mix together with your hands. (Keep a supply of disposable vinyl gloves for hand-mixing.)
  • Add soy sauce, sesame oil, salt, ginger and sugar. Mix well together with your hands.
  • Fill one wrapper with mixture.
  • (Make one wonton first to gauge how much of the mixture to use and where to place it in the wrappers.)
  • Lightly moisten outside edge of each wrapper with water.
  • Enclose the filling by folding the wrapper in half, pinching the ends and center.
  • Pinch the wrapper towards the center to seal the remaining edges.
  • Repeat with the remaining wrappers.
  • Using a large skillet over medium high heat, heat oil until it is hot but not smoking.
  • Cook the wontons in the hot oil just until the bottoms begin to brown, about 2 minutes.
  • Add water to the pan, but not over the wontons.
  • Cover and cook 8 minutes undisturbed.
  • Remove the cover, and shaking the pan, continue to cook for about 2 minutes or until all the water has been absorbed and the wrappers are a crispy brown.
  • Remove from the skillet and place bottom side up on a serving plate.
  • In a small bowl, mix plum sauce, vinegar and sugar. Whisk until sugar has completely dissolved. into a small mixing bowl.
  • Serve the sauce as a dip.