Spinach and shrimp wontons

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

This recipe is based onEquinox 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.