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Magically Delicious
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Gentle Butch Relationship Status:
Single and content Join Date: Nov 2009
Location: Minnesota
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This recipe sounds real simple and quick to make
Ingredients Dumplings 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) Dipping Sauce 1/4 cup plus 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 teaspoon honey Directions 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, 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. MAKE THE DIPPING SAUCE 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.
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