Spinach and Pork Wontons

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.8
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 622.9 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 11.7 g

View full nutritional breakdown of Spinach and Pork Wontons calories by ingredient
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Adapted from Food & Wine, Jan 2009 Adapted from Food & Wine, Jan 2009
Number of Servings: 6


    4 cups baby spinach, rinsed
    2 tablespoons plus 1 1/2 tsp soy sauce, divided
    2 teaspoons Asian sesame oil*
    1/2 teaspoon salt
    1/2 teaspoon sugar*
    1/4 tsp freshly ground white pepper
    1/2 pound ground lean pork loin (we ground our own)
    2 small scallions, minced
    1 1/2 teaspoons minced fresh ginger
    30 thin wonton wrappers*
    2 tablespoons chili-flavored olive oil (1 tsp oil per serving)
    1 small garlic clove, minced
    2 tablespoons chopped cilantro


1. In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.

2. In a bowl, combine 1 Tbsp of the soy sauce, the sesame oil, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes.

3. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 1/2 teaspoons of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.

4. In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well.

5. In a large bowl, combine the remaining soy sauce with the chili oil, and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.

Serving Size: Makes 6 servings (5 wontons each)

Number of Servings: 6

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Beef/Pork |

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