[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 27/07/2024. See terms.
Photo of Spinach and water chestnut wontons by WW

Spinach and water chestnut wontons

Total Time
50 min
20 min
30 min
You won't believe how easy it is to whip up authentic wontons. Serve them as home-made yum cha or canapés at a party


Baby spinach

600 g

Firm tofu

300 g, finely chopped

Canned water chestnut, rinsed, drained

227 g, chopped

Hoisin sauce

60 ml

Fresh chives

2 tbs, (garlic), finely chopped

Wonton wrapper(s)

24 individual

Fresh coriander

1 cup(s)


  1. Place a bamboo steamer over a wok or large saucepan of boiling water. Steam spinach, covered, for 2–3 minutes or until wilted. Drain spinach well and roughly chop. Transfer to a medium bowl. Add tofu, water chestnuts, hoisin sauce and chives and mix gently to combine.
  2. Place wonton wrappers on a flat surface. Place 1 teaspoon spinach mixture in the centre of each wonton. Brush the edges with a little water. Fold corners together to form a pouch and press edges to seal.
  3. Line base of bamboo steamer with baking paper. Place half the wontons in a single layer, without touching, over base of steamer. Steam for 12–15 minutes or until tender. Transfer to a plate and cover to keep warm. Steam remaining wontons. Serve sprinkled with coriander.


SERVING SUGGESTION: Steamed broccolini and green beans, plus brown rice and sweet chilli sauce for dipping.Wonton wrappers are small squares of pastry and are available near the fresh noodles and pasta in the chiller section of most supermarkets or from Asian grocery stores. If unavailable you can use gow gee wrappers.