Spinach and Tofu Dumplings

Name: Spinach and Tofu Dumplings
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 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; 1/4 cup soy sauce, plus; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon honey

Submitted 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."

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Ready In:: 1hr
Ingredients:: 12
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

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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Reviews

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!

loveleesmile
I was not crazy about this recipe. Made wonton soup two weeks ago and wanted to find a way to use up leftover wonton wrappers. Thought this would be good considering that Food & Wine have consistently excellent recipes. The spinach tofu mix was good but a little bland. The sauce was too soy sauce-y and too viegar-y. I tried to add more honey and it just was not edible enough for me to make it again. Maybe if there was a different sauce, this recipe might work. The sauce was really a turn off.

librarygirl

RECIPE SUBMITTED BY

PinkCherryBlossom

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...

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