Spinach and coconut steamed wonton

2 Mar

Yum. Yum. This is Man Woman’s first foray into wonton-making. This is a homage to the amazing prawn dumplings at Isarn in Islington, but, well without the defining ingredient. These little dumplings are fun, light and fragrant. That’s all. Won ton, tonne of fun!

Spinach coconut steamed wonton (makes 12 wonton)

  • 1 C frozen spinach
  • 2 TBSP coconut milk
  • 1 spring onion finely sliced
  • 2 tsp grated galangal
  • 3 garlic cloves minced
  • Wonton papers

Defrost spinach. Heat in a pan with coconut milk, galangal and ginger.

Place about 2 tsp of spinach mix in the centre of each wonton paper. Bring together four corners and press close, like a cartoon bank money bag or some such. This won’t need you to oil or put any water on the wonton.

Steam for about 5 minutes.

Some of Man Woman’s wonton stuck to the steamer. A friend said lining the steamer with rice paper might prevent this, I imagine probably a bit of muslin cloth might also do the trick.

Estimated cost: £2

Musical accompaniment: Damien Jurado

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One Response to “Spinach and coconut steamed wonton”

  1. My Grandparent's Kitchen March 2, 2011 at 2:27 pm #

    “To live is the rarest thing in the world. Most people exist, that is all.” -Oscar Wilde

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