Spinach Wontons with Apricot Mustard Sauce

Serves: 24Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 24

Ingredients

  • ¾ cup spicy brown mustard
  • ¼ cup Dijon-style mustard
  • ½ cup apricot preserves
  • ⅓ cup dark brown sugar
  • ⅓ cup honey
  • 8 scallions, chopped
  • 1 Tbsp. unsalted butter
  • 8 oz. cream cheese, softened
  • 1 package (10 oz.) frozen chopped spinach, cooked and squeezed of all excess moisture
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • 3 Tbsp. minced parsley
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • 1 package (12 oz.) square wonton wrappers
  • 1 egg white, slightly beaten
  • 3 cups vegetable oil

Directions

  • Combine brown mustard, Dijon mustard, preserves, brown sugar, and honey in a small saucepan. Bring to a simmer over medium heat, stirring frequently, then simmer over very low heat about 5 minutes. Set aside.
  • Sauté scallions in the butter in a medium saucepan over medium heat. Add cream cheese and spinach. Reduce heat to very low and cook until the cream cheese melts, about 5 minutes. Remove from heat. Add beaten egg, Parmesan, parsley, salt, and nutmeg. Combine well and set aside.
  • 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. Either fold to form a triangle, pressing edges together to seal, or gather wonton around filling and cinch like a purse. Place on baking sheet and cover with towel. Continue making wontons with remaining ingredients.
  • In a 5-quart saucepan or a deep fryer, heat oil to 370°F. 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 mustard sauce.

Recipe Information

Serves: 24

Ingredients

  • ¾ cup spicy brown mustard
  • ¼ cup Dijon-style mustard
  • ½ cup apricot preserves
  • ⅓ cup dark brown sugar
  • ⅓ cup honey
  • 8 scallions, chopped
  • 1 Tbsp. unsalted butter
  • 8 oz. cream cheese, softened
  • 1 package (10 oz.) frozen chopped spinach, cooked and squeezed of all excess moisture
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • 3 Tbsp. minced parsley
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • 1 package (12 oz.) square wonton wrappers
  • 1 egg white, slightly beaten
  • 3 cups vegetable oil

Directions

  • Combine brown mustard, Dijon mustard, preserves, brown sugar, and honey in a small saucepan. Bring to a simmer over medium heat, stirring frequently, then simmer over very low heat about 5 minutes. Set aside.
  • Sauté scallions in the butter in a medium saucepan over medium heat. Add cream cheese and spinach. Reduce heat to very low and cook until the cream cheese melts, about 5 minutes. Remove from heat. Add beaten egg, Parmesan, parsley, salt, and nutmeg. Combine well and set aside.
  • 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. Either fold to form a triangle, pressing edges together to seal, or gather wonton around filling and cinch like a purse. Place on baking sheet and cover with towel. Continue making wontons with remaining ingredients.
  • In a 5-quart saucepan or a deep fryer, heat oil to 370°F. 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 mustard sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat11g
Saturated Fat2.5g
Cholesterol20mg
Sodium320mg
Total Carbohydrate21g
Dietary Fiber1g
Sugars10g
Protein3g