Spinach and Artichoke Pot Stickers with a Ponzu-Scallion Dipping Sauce (12.04.12)

Posted at 11:31 AM, Dec 04, 2012

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.