Spinach Wontons with Apricot Mustard Sauce
Lois Ringelheim Professional Chef Fairfield, Connecticut
Makes about 4 dozen
1 bunch scallions, chopped (dark green discarded)
1 tablespoon unsalted butter
8 ounces cream cheese, softened
1 large egg, beaten
10-ounce package frozen chopped spinach, cooked and squeezed of all excess moisture
½ cup freshly grated Parmesan cheese
3 tablespoons minced parsley
¼ teaspoon salt
Pinch of ground nutmeg
¾ cup spicy mustard (Guldens)
¼ cup Dijon-style mustard
½ cup apricot preserves
⅓ cup dark brown sugar
⅓ cup honey
1 package square wonton skins
1 egg white (or more), slightly beaten Vegetable oil for deep frying
Make the filling: Sauté chopped scallions in the butter in a medium saucepan. Add cream cheese and spinach. Cook over very low heat until the cream cheese melts. Remove from heat. Add beaten egg, Parmesan, parsley, salt, and nutmeg. Combine well.
Make the sauce: Combine all the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, then simmer over very low heat about 5 minutes. Let cool before serving.
Makes about 1½ cups.
Lay out about 10 wontons at a time on work surface. Keep remainder covered with kitchen towel to prevent drying. Brush each wonton very lightly with the beaten egg white. In the center of each, place 1 teaspoon of filling. Fold to form a triangle. With the center point at the top, fold back the two other corners so that the right overlaps the other. Press ends together to seal. Use additional beaten egg to hold, if necessary. Place on baking sheet and cover with towel. Continue making wontons with remaining ingredients.
In a 5-quart saucepan or a deep fryer, heat 2 inches of oil to 370°. Fry wontons, a few at a time turning, if necessary, until golden brown. Total cooking time is about 5 minutes. Remove with slotted spoon and drain on paper towels. Serve warm, with apricot mustard sauce.