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Spinach and Tofu Dumplings

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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.”
READY IN:
1hr
YIELD:
45 dumplings
UNITS:
US

Ingredients Nutrition

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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