Hello, I am Joana. Today, we’re going to prepare boiled spinach and tofu dumplings recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Boiled spinach and tofu dumplings Recipe

Boiled spinach and tofu dumplings is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Boiled spinach and tofu dumplings is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook boiled spinach and tofu dumplings using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Boiled spinach and tofu dumplings:

1. Make ready 5 oz firm tofu
2. Get 5 oz baby spinach
3. Prepare 1 1/2 tbsp soy sauce
4. Make ready 2 1/2 tbsp cornstarch
5. Get 1 1/2 tsp Asian sesame oil
6. Take 1/4 cup soy sauce
7. Make ready 50 dumpling wrappers
8. Make ready dipping sauce
9. Take 2 tbsp soy sauce
10. Get 2 tbsp rice vinegar
11. Make ready 1 tsp honey
12. Get tsp salt
13. Prepare pinch pepper

Instructions to make Boiled spinach and tofu dumplings:

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 sausage.
2. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, soy sauce and sesame oil and season with salt and pepper.
3. 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.

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