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    You are in: Home / Recipes / Spinach and Tofu Dumplings Recipe
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    Spinach and Tofu Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    50 mins

    10 mins

    PinkCherryBlossom's Note:

    From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.

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    Ingredients:

    Yield:

    dumplings

    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

    DIPPING SAUCE

    Directions:

    1. 1
      MAKE THE DUMPLINGS:.
    2. 2
      Bring a large saucepan of water to a boil.
    3. 3
      Add the spinach and cook for 20 seconds.
    4. 4
      Using a slotted spoon, transfer the spinach to a colander.
    5. 5
      When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
    6. 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. 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. 8
      Fold 1 corner of each up over the filling and seal to make triangles.
    9. 9
      Repeat with the remaining wrappers and filling.
    10. 10
      In a small serving bowl, stir the soy sauce with the vinegar and honey.
    11. 11
      Return the water to a boil.
    12. 12
      Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
    13. 13
      Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

    Ratings & Reviews:

    • on January 30, 2008

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2007

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    11%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.7 mg
    0%
    Sodium 216.2 mg
    9%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.2 g
    0%
    Protein 1.4 g
    2%

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