Spinach and water chestnut wontons
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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)
Instructions
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.
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