Recipe by PinkCherryBlossom
From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.
Top Review by loveleesmile
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!
- 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
Directions See How It's Made
- 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.