by Jennifer Burns, Dan’s Market
- 1 cup fresh spinach, loosely packed
- 1 can or jar artichoke hearts, drained
- 2 garlic cloves
- 1/4 onion
- 1/2 cup peanuts
- 1/4 cup fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 cup olive oil
- 1/2 cup water
- 25 small wonton wrappers
- 1/4 cup canola oil
- Salt and Pepper, to taste
- 1/4 cup fresh Parmesan cheese, optional
Place the first 7 items in a food processor. Drizzle in the olive oil while mixing. Place the mixture in a bowl and set aside. Pour the water in bowl and set next to the spinach/artichoke mixture creating an assembly line on the counter. Next to those two bowls, lay 4 of the wonton wrappers.
Using a brush or your finger, dampen the edges of each wonton wrapper with the water. Place a tablespoon of the spinach/artichoke mixture in the center of each wonton wrapper. Fold in half (like a triangle) and seal the edges by firmly pressing the sides with your fingertips. Repeat this process with the remaining wonton wrappers.
In a medium-high to hot frying pan, coat the bottom completely with the canola oil (add more oil if needed). In batches, sauté the stuffed wontons for 1-2 minutes on each side or until golden brown. Place cooked wontons on paper towels to soak up the extra oil. Sprinkle with cheese, if using. Serve immediately with the Ponzu-Scallion Dipping Sauce.
Ponzu-Scallion Dipping Sauce
- 1 cup ponzu sauce
- 1/4 cup scallions, chopped scallions
- 1 lemon, zest
- 1/2 lemon, juice
Mix all ingredients together in a bowl. Serve immediately.
