These crispy Spinach Artichoke Wontons make for the perfect snack, appetizer, or lunch! They’re made with Homemade Wonton Wrappers and filled with a creamy & cheesy Spinach Artichoke Dip! This easy Recipe includes step-by-step pictures showing you how to wrap them.
Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.
Cut out squares using a pizza cutter (mine were 4,7-inch (12cm) in diameter).
Remove the trim, knead it into a ball, and roll it out again to cut out more squares.
Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.
Use them right away or store in an airtight container in the fridge or freeze.
Spinach Artichoke Dip Filling
Heat a little water in a pan. Add the onion and sauté for 2-3 minutes until translucent. Add the spinach and cook for 1-2 minutes longer until wilted, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant. (If using frozen spinach, just thaw, squeeze and combine with roasted onions & garlic).
Wrap Wontons (see step-by-step pictures in the text above)
Place a wonton wrapper on a floured surface. Scoop a tablespoon of the spinach artichoke mixture into the center. Brush the outside edges with a little water. Gather the four corners of the wrapper and bring them to the center, pressing them together using your fingers. Make sure to seal the wonton bites completely.
Repeat with remaining ingredients until all of the mixture is used (or make a few batches at a time and fry/bake in between).
Optionally, store the rest of the filling in the fridge to use the next day, or freeze uncooked wontons for another day.
Bake the Wontons
Place the wontons on a baking sheet lined with parchment paper and lightly spray the wontons with a little oil from all sides. Sprinkle over some sesame, if you like.
Bake in a pre-heated oven at t 400°F (200°C) for about 10 minutes until golden and crispy.
Fry the Wontons
Heat some oil in a shallow frying pot on medium heat. The ideal temperature is 350°F (175°C).
Slowly place the wontons in the hot oil and fry until the wontons are golden brown on each side. (The amount of wontons you can fry at once depends on the size of the pot you have. Please do not overcrowd the pot).
Once they are done, place them on a few paper towels to absorb any excess oil.
Wontons are best eaten hot with your favorite dipping sauce. I like a sweet & sour chili sauce best.
The total amount of Wontons may vary, depending on the thickness of your Wrappers.
Make ahead: You can prepare the filling one day in advance and simply assemble the wontons and fry/bake when you're ready to serve.
To freeze the Wonton Wrappers, wrap up an entire stack with cling film, making sure to dust them with cornstarch, and place in the freezer. To use, place the frozen wrappers in the refrigerator until thawed.
To freeze the uncooked Wontons, place them in a single layer on a baking tray or board, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. To serve, simply fry right out of the freezer. You don’t need to thaw them.
Nutrition is calculated automatically and should be used as estimate.