Shrimp and Spinach Wontons by Heather

These wontons look like they are hard to make, but they're actually quite easy.  If you wanted to make these vegetarian, you could easily swap the shrimp with sautéed shiitake mushrooms.

Ingredients:

Dipping Sauce:
3 tbs. soy sauce
2 tbs. olive oil
1 tsp. rice vinegar
1 scallion, chopped
1/8 tsp. granulated sugar
dash red pepper flakes

Wontons:
1 package wonton wrappers (you can choose square or circular; these are normally in the refrigerated section of the grocery store near the tofu)
15 uncooked shrimp defrosted, shelled, and chopped
2 scallions, chopped
2 tbs. cilantro
2 tsp. olive oil
1 tsp. corn starch
1 tsp. rice vinegar
1 small nub fresh ginger, grated
1 cup chopped spinach
salt and pepper to taste



Combine all ingredients of dipping sauce in a bowl, stir to combine and set aside.

Combine all ingredients of the filling of the wontons into a medium bowl and stir to combine.  Lay out 6 of the wonton wrappers on a large cutting board.  Scoop a tablespoon of the wonton filling mixture onto one half of each wonton, leaving room at the edges.  Fill a small ramekin with water, and wet your finger; run it along the edges of each of the wontons.  Fold the wontons in half and crimp and seal the edges.  Continue this process until all wontons are filled and sealed.

Meanwhile, fill a large pot with water and bring to a bowl.  Once all wontons are ready, gently plop in  6 wontons at a time into the boiling water.  Let the wontons cook for 3 minutes (until you see the shrimp turn pink) and take the wontons out with a pasta spoon, setting them aside on a drying rack placed on top of a cookie sheet.  Repeat process until all wontons have been cooked.

You could serve these as an appetizer, or to make this into a meal, cook some quinoa, and add toppings like avocado, cilantro, pomegranate seeds, some of the dipping sauce, and a fried egg.