For the Love of the Stove

This is another one that just disappears.  I get repeated requests for this one and it's so simple.  I've doubled the original recipe for this too.  If you only make the original recipe, you'll regret it because you will want more.
by Helen's Asian Kitchen
The original recipe serves 4 as a side dish (my doubled version below could serve 4 as a main course - if you want a side dish, use half of the recipe)

I absolutely love this recipe. It's one of my favorite go to side dishes! Everyone

I've made it for absolutely loves it. It goes with just about any main course. You 

can't go wrong!  Enjoy!

Rich and refined, arroz verde is one of the most popular dishes I present to 

cooking classes.  by James Peyton
Serves six to eight.
Ingredients
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
1. Put the cilantro, spinach, and broth in a blender and blend until the vegetables

are puréed. Add the milk and salt and blend a bit more until well combined.
2. In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, 

heat the olive oil and butter. When the butter is melted, add the rice and sauté, 

stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. 

Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents 

of the blender, stir well, turn the heat to high, and bring to a boil. Cover the 

pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully 

to avoid crushing it, cover, and cook another 5 minutes.
3. Take the pan off the heat and let the rice steam in the covered pot for 10 

minutes. Serve hot.

From Fine Cooking 35, pp. 42-45

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.