Spinach And Tofu Dumplings

From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.

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 , jalapeos , 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.

baby spinach, firm tofu, cornstarch, jalapenos, soy sauce, sesame oil, salt & freshly ground black pepper, wonton wrappers, rice vinegar, honey