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Tofu and Chive Dumplings
October 1st, 2009
8 ounces firm tofu
2 tablespoons chives, chopped
1/4 cup low-sodium soy sauce
1/2 cup water chestnuts, chopped
2 cups spinach, chopped and packed
1 teaspoon ginger, minced
2 teaspoons dark sesame oil
Gyoza or wanton wrappers
Cornstarch
Water
1. In a bowl, combine tofu, chives, soy sauce, water chestnuts, spinach, minced ginger, and dark sesame oil.
2. Seal mixture in gyoza or wonton wrappers, pinching edges shut with a cornstarch-water blend.
3. Steam or pan-fry in a wok or skillet. Serve with soy sauce for dipping.
