Vegetable Wontons

• 2 cups shredded napa cabbage
• 1 1/2 pounds stemmed fresh spinach
• 1 tablespoon cornstarch
• 1/2 cup lightly packed fresh cilantro leaves, finely chopped
• 2 scallions, minced
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 60 wonton skins
• 2 to 3 cups vegetable oil, for deep-frying (optional)
• Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt

1. In a saucepan of boiling water, blanch the cabbage for 2 minutes.
2. Drain and let cool slightly.
3. Then squeeze out the excess water.
4. Steam the spinach until just wilted, squeeze dry and coarsely chop.
5. In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute.
6. Stir in the spinach.
7. In a bowl, combine the cabbage with the spinach, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper.
8. Toss well.
9. Lay out 10 wonton skins on a work surface; keep the remainder covered.
10. Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle.
11. Press out the air and seal the edges.
12. Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape.
13. Put the wontons on a flour-dusted baking sheet and cover with a clean towel.
14. Repeat the procedure with the remaining skins and filling.
15. Heat the oil to almost 400 in a wok.
16. Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 minutes.
17. Using a slotted spoon, transfer to paper towels to drain.
18. Bring a large saucepan of water to a boil.
19. Add the wontons in batches and cook until they float to the top.
20. Transfer to a colander to drain.
21. To serve, transfer the wontons to a platter and pass one or more of the dipping sauces separately.

cabbage, fresh spinach, cornstarch, cilantro, scallions, garlic, fresh ginger, soy sauce, asian sesame oil, salt, freshly ground pepper, skins, vegetable oil, salt

Taken from www.foodandwine.com/recipes/vegetable-wontons (may not work)