Boiled spinach and tofu dumplings

Name: Boiled spinach and tofu dumplings
Yield: 0 servings
Cuisine: American
Ingredients: 5 oz firm tofu; 5 oz baby spinach; 1 1/2 tbsp soy sauce; 2 1/2 tbsp cornstarch; 1 1/2 tsp Asian sesame oil; 1/4 cup soy sauce; 50 dumpling wrappers; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tsp honey; tsp salt; pinch pepper

Matt Pfingsten @cook_3415362

Nashville, TN, USA

Based on this recipe from Food and Wine http://www.foodandwine.com/recipes/spinach-and-tofu-dumplings

Matt Pfingsten @cook_3415362

Nashville, TN, USA

Based on this recipe from Food and Wine http://www.foodandwine.com/recipes/spinach-and-tofu-dumplings

Saved

Ingredients

0 servings

5 ozfirm tofu
5 ozbaby spinach
1 1/2 tbspsoy sauce
2 1/2 tbspcornstarch
1 1/2 tspAsian sesame oil
1/4 cupsoy sauce
50dumpling wrappers
dipping sauce
2 tbspsoy sauce
2 tbsprice vinegar
1 tsphoney
tspsalt
pinchpepper

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Steps

1

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.
2

Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, soy sauce and sesame oil and season with salt and pepper.
3

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.
4

In a small serving bowl, stir the soy sauce with the vinegar and honey.
5

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.