Spinach And Tofu Dumplings Recipe

Name: Spinach And Tofu Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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, jalapenos, 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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spinach And Tofu Dumplings falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Tofu Dumplings

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