From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.
My Private Note
Units: US | Metric
- 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
- 1MAKE THE DUMPLINGS:.
- 2Bring a large saucepan of water to a boil.
- 3Add the spinach and cook for 20 seconds.
- 4Using a slotted spoon, transfer the spinach to a colander.
- 5When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
- 6Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
- 7Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
- 8Fold 1 corner of each up over the filling and seal to make triangles.
- 9Repeat with the remaining wrappers and filling.
- 10In a small serving bowl, stir the soy sauce with the vinegar and honey.
- 11Return the water to a boil.
- 12Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
- 13Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.
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Nutritional Facts for Spinach and Tofu Dumplings
Serving Size: 1 (853 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 31.6
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.7 mg
- Sodium 216.2 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 1.4 g