Spinach and Tofu Dumplings

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

• Ready In: 1 hr
• Yields: 45 dumplings

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

• DIPPING SAUCE

• 1⁄4 cup soy sauce, plus
• 2  tablespoons soy sauce
• 2  tablespoons rice vinegar
• 1  teaspoon honey

Directions

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.