Spinach and Water Chestnut Wontons

Do you ever go to Chinese restaurants and order wontons?

When they get to your table, do you ever stare in fascination at how those sumptuous babies are made?

I do!

I love wontons. Especially cream cheese filled wontons where the filling melts into the cracks and folds of the crispy shell.

I would consider myself to be pretty DIY, and so the other night, I decided, hey, I might as well try to make some.

I had to watch this Youtube video to learn how to wrap wontons, and turns out it’s amazingly easy!

I went to the corner market and got the ingredients I would need. I wanted to make some wontons that were a little healthier than just cream cheese and fried dough (delicious as that is). So in addition to the cream cheese, I stuffed my tons with:

Spinach, lots of it

Green Onion

and Water Chestnuts for crunch

You start with your filling, the measurements are really based on your preference.

I used roughly

4 oz Cream Cheese

3 Green Onions

3-4 handfuls of Spinach

1 small can of Water Chestnuts

Mix all that together

Assembly is simple,

Lay out a wonton on your counter (or cutting board)

Have a dish of water handy

Place a dollop of filling right in the center

To fold them, trace a half moon of water around one side then fold the 2 sides together, squeezing out the air and pinching the sides tightly shut.

I chose to fold my wontons in the “Nurse Cap” style. Its easy as pie. Fold the right edge over the left and pinch it shut with your fingers.

I rounded this one out to show you the bottom, but you can push the folded top flap and the filled portion together.

After you’ve finished, its time to start frying!

In an appropriate sized sauce pan, place about an inch and a half of oil inside and heat on medium, not to the point that the oil starts smoking though.

Place a few at a time in the pot, remember though, don’t crowd the wontons! They need their space to fry.

Your wontons will float on one side, so halfway through flip them over.

I found that turning the heat down a little and cooking the wontons low and slow worked well for me. But if you’re starving go ahead and keep it at medium/medium-high and just watch them like a hawk so they don’t burn.

Yea, they were incredible. The spinach warmed and softened while the green onions maintained their subtle crisp flavor and the water chestnuts were that extra crunch vital to keeping a dish from flat lining.

If you wanted to go a healthier route, you could poach the wontons in chicken or vegetable broth. For me though, I think this method is better suited for a wonton soup, rather than an appetizer, and I think I would prefer a meat and veggie filled poached wonton. I’ll leave my cream cheese crisp.

What are some of your favorite wonton fillings?

Raw Food Day 1 Midnight Snack

Shhh…

Don’t tell, but sometimes, I get hungry late at night…like, real late. When I probably shouldn’t be snacking. Sometimes I am able to ward off these cravings, but then there are nights like tonight, after a day of eating raw, that I had a hankering. And I had it BAD.

Tonight, my midnight munchies were callin’ out for something crunchy.

I looked around my kitchen for something quick, raw, and healthy. Plus, almost all the corners of my tongue were calling out for something special. A sweet treat. Something savory. With a touch of sour to make my lips pucker, but just a little bit. And honestly I needed something with some protein and a little fat.

Then the pieces of the puzzle fit together.

That hint of sour = 1 large Granny Smith Apple

A little sweetness = 1 Tbs. Raw Honey

The savory vessel = 3 Tbs. Raw Peanut Butter

And that is how my little midnight snack was born

I know mother’s everywhere, except for maybe my mom, cause she’s a cool mom,  are thinking, “don’t play with your food!” But come on!

Look how cute that little apple sandwich is.

That’s that, I’ve said my peace, my belly is full, and finally I’m ready for slumber.

What do you like to eat in the wee hours of the morning?