Tofu Triangle Dumplings in Emerald Broth
Chinese
Makes 4 servings

INGREDIENTS

FILLING
1 dried black mushroom
1 dried black mushroom
1 teaspoon dried shrimp
2 ounces ground pork, beef, or chicken
2 teaspoons corn starch
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 package (16 ounce) soft tofu, drained
3 ounces fresh spinach, cleaned, stems removed
1/3 cup egg whites, lightly beaten (about 3 egg whites)
2 teaspoons corn starch
4 cups chicken broth
2 tablespoons corn starch dissolved in 3 tablespoons water

COOKING METHOD

GETTING READY

In separate bowls, soak mushroom and dried shrimp in warm water to cover until softened, about 20 minutes; drain. Discard mushroom stem and finely chop cap. Finely chop shrimp.

On a working surface, prepare 8 pieces of saran wrap, about 5-inches square.

Trim tofu into a 3-inch by 3-inch square; cut horizontally into 1/8-inch thin slices, and place each slice on a saran wrap.

To make the dumplings: Combine all the filling ingredients in a bowl; mix well. Divide mixture into 8 portions; roll each into a ball. Place 1 portion in the center of each tofu slice. Fold saran wrap to gather 2 opposite corners of tofu square; press edge gently to seal.

Place spinach and egg whites in a blender; pulse until finely chopped. Add corn starch and pulse until well mixed. (Do not liquefy, or it will not have a nice texture)

Bring a pot of water to boil, add spinach puree; stir until it foams and sets. Remove with a fine mesh strainer and set aside.

COOKING

Prepare a wok for steaming. Place tofu dumplings on a lightly oiled heatproof dish; cover and steam for 5 minutes.

Place broth in a 3-quart pan; bring to a boil. Add spinach puree and stir for 2 minutes. Add corn starch solution, continue stirring until soup boils and thickens slightly.

Pour soup into a serving bowl, unwrap tofu dumplings and add to the soup and serve hot.