Spinach and Tofu Dumplings

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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