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Spinach and Tofu Dumplings

The Good News These nicely spicy dumplings are a wonderful way to eat spinach, which is rich in vitamin C, beta-carotene, magnesium, riboflavin, folate and vitamins B6 and K.

Plus: More Appetizer Recipes and Tips

  • Total Time:
  • Servings: makes about 45 dumplings

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


  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, jalapeños, soy sauce and sesame oil and season with salt and pepper.
  3. 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.
  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.


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

Contributed By Photo © Ngoc Minh Ngo Published September 2005

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