Spinach And Tofu Dumplings

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• 5 ounces baby spinach
• 5 ounces firm tofu, cut into 1/4-inch dice
• 2 1/2 tablespoons cornstarch
• 2 small jalapenos, seeded and minced
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons sesame oil
• salt & freshly ground black pepper
• 45 square wonton wrappers
• 1/4 cup soy sauce, plus
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon honey

Recipe

• 1 make the dumplings:.
• 2 bring a large saucepan of water to a boil.
• 3 add the spinach and cook for 20 seconds.
• 4 using a slotted spoon, transfer the spinach to a colander.
• 5 when the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. keep the water hot.
• 6 transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
• 7 working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
• 8 fold 1 corner of each up over the filling and seal to make triangles.
• 9 repeat with the remaining wrappers and filling.
• 10 in a small serving bowl, stir the soy sauce with the vinegar and honey.
• 11 return the water to a boil.
• 12 add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
• 13 carefully drain in a colander and transfer to a platter. serve with the dipping sauce.