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

Shaun Danyel Hergatt
September 2005

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© Ngoc Minh Ngo

Recipe Summary

total:
1 hr
Yield:
makes about 45 dumplings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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