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Categories:
spinach leaves chicken soy sauce black pepper fresh ginger dark sesame oil garlic salt wonton wrappers egg white cornstarch red pepper
Viewed: 72 - Published at: 3 years agoIngredients
- 4 cups spinach leaves
- 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon black pepper
- 3/4 teaspoon chopped peeled fresh ginger
- 3/4 teaspoon dark sesame oil
- 2 garlic cloves, chopped
- 1 teaspoon salt, divided
- 40 wonton wrappers
- 1 large egg white, lightly beaten
- 2 teaspoons cornstarch
- Crushed red pepper (optional)
Method
- Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.
- Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.
