Spinach and Pork Wontons

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.