Spinach Artichoke Wontons

1. 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).
2. Transfer the spinach, onion, and garlic to a mixing bowl and squeeze to remove excess liquid. Add the artichoke hearts, non-dairy cream cheese (or cashew-ricotta), non-dairy sour cream (or vegan mayo), non-dairy parmesan, salt and pepper to taste and stir to combine.

Wrap Wontons:

1. Place a Dynasty Won Ton 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.
2. Repeat with remaining ingredients until all of the mixture is used (or make a few batches at a time and fry/bake in between).

Fry the Wontons:

1. Heat some oil in a shallow frying pot on medium heat. The ideal temperature is 350°F (175°C).
2. 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).
3. Once they are done, place them on a few paper towels to absorb any excess oil.
4. Top with J-Basket Premium White Sesame Seed and serve with Dynasty Sweet & Sour Sauce and enjoy!