Spinach-And-Shrimp Wontons Recipe From The Tasting Table Test Kit

Healthful, vitamin-packed wontons spice up winter nights

By Tasting Table Staff

We can't imagine a more comforting dish in the dead of winter than a warm dough pocket stuffed with a savory filling. Case in point: our Test Kitchen's light wontons, containing protein-packed shrimp, iron-rich spinach and fresh ginger. Dunking the wontons into a spicy sauce laced with chile oil and scallion heats up both the palate and the belly, making this healthful appetizer a source of cold-weather contentment.

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Recipe from the Tasting Table Test Kitchen

Spinach-and-Shrimp Wontons with Spicy Soy Dipping Sauce

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A warm wonton stuffed with shrimp and spinach? Get ready for cold-weather contentment.

servings
6
servings (36 wontons)

Ingredients

  • Dipping Sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon chile oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • ⅛ teaspoon granulated sugar
  • 1 large scallion, thinly sliced crosswise
  • Wontons
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • ¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
  • ¼ teaspoon kosher salt
  • ½ pound 16- or 20-count shrimp--shelled, deveined and coarsely chopped
  • 1 cup finely chopped spinach
  • 2 tablespoons roughly chopped cilantro
  • 36 wonton wrappers

Directions

  1. Make the dipping sauce: In a small bowl, whisk together the soy sauce, chile oil, sesame oil, rice vinegar and sugar. Stir in the scallion.
  2. Make the wontons: In a medium bowl, add the sesame oil, rice vinegar and cornstarch and stir to combine. Stir in the ginger, salt, chopped shrimp, spinach and cilantro. Place 1 teaspoon of the filling in the center of each wonton wrapper. Use a pastry brush or your finger to brush 2 adjacent edges of the wonton wrapper with water, then fold the wonton over to form a triangle. Press the edges to seal. Use a round cutter or a sharp knife to cut off the excess wrapper and create half-circles. (Alternately, you can keep the wontons as triangles).
  3. Bring a large pot of water to a boil over high heat and add half of the wontons. Cook until the wontons float and are transparent, about 3 minutes. Use a slotted spoon to transfer the wontons to a paper-towel-lined plate. Repeat with the remaining wontons. Serve the wontons warm with the dipping sauce. Calories per Serving: 200; Sodium: 840mg; Total Carbohydrate: 30g; Fiber: 1g; Fat: 3.5g
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