Spinach And Tofu Dumplings - cooking recipe

Ingredients

5 ounces Baby Spinach
5 ounces firm tofu, cut into 1/4-inch dice
2 1/2 tablespoons cornstarch
2 small jalapenos, seeded and minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
salt & freshly ground black pepper
45 square wonton wrappers
DIPPING SAUCE
1/4 cup soy sauce, plus
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon honey

Preparation

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, jalapenos, 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.