For those who are in a food dimsum business, this recipe can be added to your hot selling items.
1/2 cup chopped onions
1 tsp. minced garlic
1 Tbsp. olive oil or corn oil
2 cups firmly packed spinach leaves, washed,spun dry and chopped fine
3/4 cup (about 100 grams) thinly sliced and minced pepperoni
1/8 tsp. dried thyme, crumbled
1/8 tsp. dried oregano, crumbled
2 tsp. calamansi juice
1 large egg beaten
1 & 1/4 cups coarsely grated cheddar cheese or kesong puti
about 32pcs – 3×3 inch wonton wrappers
vegetable oil for frying
How to cook spinach wonton triangles:
- In a large skillet over medium low heat, saute onions and garlic in olive oil or corn oil, stirring constantly until onions are soft. Add spinach, pepperoni, thyme, oregano and lemon juice, and cook over medium high heat, stirring until spinach is wilted and most of the liquid is evaporated.
- Transfer mixture to a bowl and let cool for 5 minutes. Stir in cheese, salt and pepper to taste. Put rounded teaspoonful of mixture in center of each wonton wrapper. Moisten edges with some of the egg, fold wrapper over filling to form a traingle, pressing out air. Pinch edges together to seal. Lay traingles on floured cookie sheet.
- In deep fryer with 2 inches of 360 degrees farenheit vegetable oil, fry traingles in batches, turning them for 3 – 4 minutes or until golden brown. Drain on paper towels. Makes about 32.