Photo: Sam Loyd
Pork and Spinach Wonton
16 ingredients
40 min + 10 min
50 dumplings
openrecipes
Learn how to make and fold wonton! Pork and Spinach Wonton recipe & video.
Estimated Nutrition (whole recipe, rough)
1530
Calories
81g
Protein
61g
Fat
155g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wonton Wrapper | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10-ounce package frozen spinach, defrosted
- 1/4 cabbage, grated on large holes of box grater
- 2 teaspoons salt
- 1 pound ground pork
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons roasted sesame oil
- 1 tablespoon cornstarch
- 16-ounce package of wonton wrappers (about 50 wrappers), defrosted (see note)
- For the slurry: 1/4 cup cool water + 1 tablespoon cornstarch
- FOR THE GINGER BROTH
- 2 quarts vegetable or chicken broth
- 2 thumb-sized pieces of ginger, sliced
- sprigs of cilantro, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes