Spinach Wontons with Apricot Mustard Sauce
Serves: 24Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 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
- 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.