spinach-shrimp-wontons

This recipe is based on<a href=/articles/2013/02/nutrition-pov-pillar2>Equinox Nutrition Pillar Two</a>— Get Your Nutrients From Food Not Supplements — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Spinach-and-Shrimp Wontons with Spicy Soy Dipping Sauce Serves 6 Dipping Sauce Ingredients: 3 tbsp. low-sodium soy sauce 1 tsp. chile oil 1 tsp. toasted sesame oil 1 tsp. rice vinegar ⅛ tsp. granulated sugar 1 large scallion, thinly sliced crosswiseWonton Ingredients: 1 tsp. toasted sesame oil 1 tsp. rice vinegar 1 tsp. cornstarch ¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated ¼ tsp. kosher salt ½ lb. 16 to 20-count shrimp—shelled, deveined and coarsely chopped 1 c. finely chopped spinach 2 tbsp. 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.