Spinach and Tofu Dumplings |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers. 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 |
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.
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