Wontons Recipe

Cook and drain spinach

Bring a medium pot of water to a boil. Add the fresh spinach and blanch for 30–45 seconds until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth (you should end up with about 1/2 cup packed cooked spinach). Finely chop the squeezed spinach.

Prepare artichokes and combine cheeses

Drain canned artichoke hearts well and pat dry. Finely chop until small, about the size of the chopped spinach. In a mixing bowl, combine softened cream cheese, ricotta, grated Parmesan, shredded mozzarella, minced garlic, lemon zest, salt, pepper, and red pepper flakes (if using). Stir until smooth.

Mix filling

Fold the chopped spinach and chopped artichokes into the cheese mixture until evenly incorporated. Taste and adjust seasoning: add a pinch more salt or pepper if needed. The filling should be thick and slightly sticky; if very loose, refrigerate 10–15 minutes to firm up.

Prepare wrappers

Place wonton wrappers on a clean, lightly dusted work surface (dust with cornstarch to prevent sticking). Keep unused wrappers covered with a damp towel so they don’t dry out. Pour 2 tablespoons of water into a small bowl to use as glue for sealing.

Portion filling

Using a small spoon or a 1-teaspoon cookie scoop, place about 1/2 teaspoon to 3/4 teaspoon of filling in the center of each wonton wrapper. Avoid overfilling to ensure wrappers seal properly.

Fold and seal (basic 4-corner fold)

Dip a fingertip into the water and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a triangle (if using square wrappers) or bring opposite edges together (for round wrappers). Press out air and seal edges firmly. For a classic wonton shape, bring the two opposite corners of the sealed triangle together, overlapping slightly, and press to seal so the wonton stands slightly peaked. Place finished wontons on a tray lined with parchment and dusted with cornstarch.

Pan-fry (crispy method)

Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil. When oil is shimmering, arrange wontons in a single layer (work in batches to avoid crowding). Fry 2–3 minutes until bottoms are golden brown. Add 1/4 cup water to the pan and immediately cover with a lid. Steam about 2–3 minutes until wrappers are translucent and filling is heated through. Remove lid and continue to cook uncovered 30–60 seconds to re-crisp bottoms. Transfer to a paper towel–lined plate.

Deep-fry (extra crispy)

Heat 1/2 cup vegetable oil in a heavy skillet or small pot to 350°F (175°C). Fry wontons in small batches, turning once, until golden and crisp, about 1–2 minutes per batch. Drain on paper towels.

Bake (lighter option)

Preheat oven to 400°F (200°C). Place assembled wontons on a parchment-lined baking sheet and brush lightly with olive oil. Bake 10–12 minutes, turning once halfway, until golden and crisp.

Prepare dipping sauce

In a small bowl whisk together soy sauce, rice vinegar, honey (or sugar), and sesame oil. Taste and adjust balance — add more honey if you prefer sweet, more vinegar for acidity, or a dash of chili oil for heat.

Serve: Arrange hot wontons on a platter with the dipping sauce on the side. Garnish with extra grated Parmesan or chopped scallions if desired.