These pillowy soft and crispy wontons are stuffed full of spinach, cheese and spicy chorizo served in a delicious tomato sauce.
3/4 cup white onion, divided
8 oz spinach
3 oz Stilton cheese
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
20 wonton wrappers
1 egg, beaten for egg wash
1 tablepoon olive oil
6 oz chorzo, sliced thinly
2 tablespoon garlic, sliced
1/2 cup white wine
1 cup tomato sauce
1 1/2 cups beef stock
1/2 teaspoon chilli flakes
1/2 teaspoon smoked paprika
1/4 teaspoon allspice
Place olive oil into a skillet over high heat. Add onion and sauté for 60 to 90 seconds.
Add washed and dried spinach and toss to coat. Season the spinach with salt and pepper and cook for one minute until wilted. Strain off the water and remove the spinach, placing it onto a paper towel-lined tray or plate to cool.
Slice the chorizo thinly and place it into a heavy-bottomed pot over medium-high heat. Cook and stir for three minutes.
Add sliced garlic and onion and soften over heat for 60 to 90 seconds.
Add the white wine and stir to combine and reduce by half.
Add beef stock and tomato sauce and mix well.
Add chalet flakes, allspice, smoked paprika, salt and pepper and stir gently. Allow to simmer for 10 to 15 minutes.
Chop the now-cooled spinach and place it into a mini chopper or food processor. Add cheese in chunks, and panko breadcrumbs. Blitz until thick and creamy.
Line your won ton wraps onto a clean countertop. Add a small spoonful of the spinach cheese mixture to the centre of each wonton wrapper. Using a brush or your finger, brush the edges of each wonton wrapper in the egg wash. Fold the wrapper in half and press the edges together to encapsulate the mixture in the dough. Add a little egg wash to two corners of the now-folded wrapper and bring the corners together. Pinch.
Place the stuffed wontons into the simmering broth, turn up the heat to medium-high and allow to cook for three to four minutes until they are cooked through. Serve and enjoy!