Spinach & Tofu Dumplings

Jul 7th, 2010

Dumplings
1. 5 ounces baby spinach (5 packed cups)
2. 5 ounces firm tofu, cut into 1/4-inch dice
3. 2 1/2 tablespoons cornstarch
4. 2 small jalapeños, seeded and minced
5. 1 1/2 tablespoons soy sauce
6. 1 1/2 teaspoons Asian sesame oil
7. Salt and freshly ground pepper
8. About 45 square wonton wrappers (from 1 package)
Dipping Sauce
1. 1/4 cup plus 2 tablespoons soy sauce
2. 2 tablespoons unseasoned rice vinegar
3. 1 teaspoon honey
Makes 45 dumplings

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.
MAKE THE DIPPING SAUCE: 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.

One Dumpling 32 cal, 0.4 gm total fat, 0 gm saturated fat, 6 gm carb, 0.3 gm fiber.

Source & Image: foodandwine.com

Written by Lea Barlow • Leave a comment