For the Love of the Stove

This recipe is great steamed or pan fried.  The dipping sauce makes them extra amazing.  The first time my brother had them he ate 30!  That's ridiculous.  Eight or ten is more like it.  I double the original recipe here because wonton wrappers come in packs of approx. 50.  Why find a use for 25 leftover wrappers.  I always freeze these in a single layer on a floured baking sheet for a few hours and then put them in a ziploc bag in the freezer once frozen.  Makes it really easy to pull out just what I need.
12 servings (unless you're my brother)
4 cups baby spinach, rinsed
2 T plus 3 teaspoons soy sauce (I use low sodium)
2 t Asian sesame oil
2 t dry sherry
1/2 t salt
1/2 t sugar
Generous pinch of freshly ground white pepper (I've also used black pepper)
1/2 lb ground pork, chicken or turkey
2 small scallions, minced
1 1/2 t grated fresh ginger
Cornstarch for sprinkling
1 package of wonton wrappers (approx 50 wrappers)
4 T chile oil (recipe to follow if you don't want to buy a bottle of chile oil)
1 garlic clove, grated
4 T chopped cilantro
1. In a skillet, cook the spinach, stirring until wilted; transfer to a colander and squeeze dry.  Finely chop the spinach.
2. In a bowl, combine 3 t of the soy sauce with the sesame oil, sherry, salt, sugar and pepper.  Mix in the meat, scallion, ginger and spinach.  Chill the filling for 10 minutes.
3. Dust a large baking sheet with cornstarch.  Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap.  Brush the edges of the wrappers with water and spoon 1 t of filling in the center of each.  Fold the wrappers diagonally over the filling to form triangles; seal.  Bring the two opposite corners of the triangle together; press to seal.  Transfer to the baking sheet and cover.  Repeat.  (I don't do just 4 at a time - I do a quarter of the wrappers - you just have to be quick so the wrappers don't get dry b/c they will crumble.) 
4. In a saucepan of boiling water simmer the wontons over moderate heat, stirring occasionally.  When they float, cook for 3 minutes longer.  Drain the wontons well.
5. In a large bowl, combine the remaining soy sauce with the chile oil and garlic.  Add the wontons and toss.  Sprinkle with cilantro and serve. 
-Andrea Nguyen

To pan fry pour about 2 T of vegetable oil into a nonstick frying pan over medium heat.  When the oil is hot but not smoking, carefully place the frozen dumplings in frying pan not touching each other.  Don't crowd the pan or they won't brown.  Fry in batches for 2 to 3 minutes, until the bottoms are nicely browned.  Add 1/4 c water and immediately cover to start the steaming process.  Steam for 5 to 7 minutes.  Remove the lid and let the rest of the water boil off and re-crisp the bottoms, about a minute.  Wipe out the frying pan before you repeat.