- 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
- 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.
- 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.