Spinach and Shrimp Wontons

These are delicate, delicious and as packed with protein as they are with flavor.

This recipe is based on Equinox Nutrition Pillar Two — Get Your Nutrients From Food Not Supplements — and was created by the culinary minds at the Tasting Table Test Kitchen.

Spinach-and-Shrimp Wontons with Spicy Soy Dipping Sauce
Serves 6

Dipping Sauce Ingredients:
3 tbsp. low-sodium soy sauce
1 tsp. chile oil
1 tsp. toasted sesame oil
1 tsp. rice vinegar
⅛ tsp. granulated sugar
1 large scallion, thinly sliced crosswise

Wonton Ingredients:
1 tsp. toasted sesame oil
1 tsp. rice vinegar
1 tsp. cornstarch
¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ tsp. kosher salt
½ lb. 16 to 20-count shrimp—shelled, deveined and coarsely chopped
1 c. finely chopped spinach
2 tbsp. roughly chopped cilantro
36 wonton wrappers

1. Make the dipping sauce: In a small bowl, whisk together the soy sauce, chile oil, sesame oil, rice vinegar and sugar. Stir in the scallion.

2. Make the wontons: In a medium bowl, add the sesame oil, rice vinegar and cornstarch and stir to combine. Stir in the ginger, salt, chopped shrimp, spinach and cilantro. Place 1 teaspoon of the filling in the center of each wonton wrapper. Use a pastry brush or your finger to brush 2 adjacent edges of the wonton wrapper with water, then fold the wonton over to form a triangle. Press the edges to seal. Use a round cutter or a sharp knife to cut off the excess wrapper and create half-circles. (Alternately, you can keep the wontons as triangles).

3. Bring a large pot of water to a boil over high heat and add half of the wontons. Cook until the wontons float and are transparent, about 3 minutes. Use a slotted spoon to transfer the wontons to a paper-towel-lined plate. Repeat with the remaining wontons. Serve the wontons warm with the dipping sauce.