Prep 50 mins
Cook 10 mins
From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.
- 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
- MAKE THE DUMPLINGS:.
- Bring a large saucepan of water to a boil.
- Add the spinach and cook for 20 seconds.
- Using a slotted spoon, transfer the spinach to a colander.
- When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
- 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.
- 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.
- Fold 1 corner of each up over the filling and seal to make triangles.
- Repeat with the remaining wrappers and filling.
- In a small serving bowl, stir the soy sauce with the vinegar and honey.
- Return the water to a boil.
- Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
- Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.
The dumplings were good. I added some diced carrots, celery, garlic and ginger to make the dumplings a little more flavorful. I hated the sauce. As another reviewer exclaimed it WAS way to soy saucy. I even used light soy and it was incredibly salty. So I will keep the dumpling recipe, but nix the sauce. Thanks!
I was not crazy about this recipe. Made wonton soup two weeks ago and wanted to find a way to use up leftover wonton wrappers. Thought this would be good considering that Food & Wine have consistently excellent recipes. The spinach tofu mix was good but a little bland. The sauce was too soy sauce-y and too viegar-y. I tried to add more honey and it just was not edible enough for me to make it again. Maybe if there was a different sauce, this recipe might work. The sauce was really a turn off.