SMOKED TOFU DUMPLINGS with SPINACH, DATES, and BLACK VINAIGRETTE

SERVES 6 TO 8 (25 TO 35 DUMPLINGS)

I was fortunate to work with Chef David Bailey—a badass kitchen ninja, head chef at my SAF Restaurant in London, and close friend. David makes incredible Pan-Asian food, and he wowed me with a version of these spinach and date dumplings. It’s an unusual combination that totally works. I like it even better with a little smoked tofu for protein and earthiness. A drizzle of black vinaigrette gives the dumplings a sharp, malty taste that balances the sweet, savory, and spicy notes in the filling. This one is totally worth the effort. —CHAD

4 cups fresh spinach leaves

½ cup water chestnuts

1 block (6 to 8 ounces) smoked or baked tofu (see Pro Tips, here), cubed

¼ cup minced pitted dates

2 tablespoons sherry vinegar

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon minced red chile (leave out the seeds for less heat)

½ teaspoon sea salt

1 to 1½ packages (12 ounces each) round eggless dumpling skins, about 3½-inch diameter (see Pro Tips, here)

1 tablespoon cornstarch

Spray oil for cooking

Cabbage leaves or bamboo leaves, optional

½ cup Black Vinaigrette (here)

To make the filling, set a steam basket over simmering water in a pan. Put the spinach in the steamer, cover, and steam just until the spinach wilts, 2 to 3 minutes. Transfer to a colander and press water from the spinach. Finely chop, then transfer to a medium mixing bowl.

Pulse the water chestnuts in a food processor until coarsely chopped. Add the cubed tofu and pulse a few more times until everything is finely chopped, but not pureed to a mush. Add to the mixing bowl with the spinach, along with the dates, vinegar, sesame oil, garlic, ginger, chile, and salt. Mix thoroughly, making sure that the dates are evenly distributed.

To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over a large baking sheet (to help keep the dumplings from sticking to the pan).

For each dumpling, dip your finger in the water and moisten the entire edge of the dumpling (image A). Mound about a tablespoon of filling in the center of the dumpling skin and gently fold it like a taco in your palm (image B). Starting at one corner, crimp the edge of the dumpling skin that is facing you, pressing against the back side that is flat (image C). Continue crimping around the edge of the dumpling to enclose and seal in the filling (image D). You should have enough filling for 25 to 35 dumplings.

TO SAUTÉ THE DUMPLINGS: Heat a sauté pan over medium heat. Spray a layer of oil in the pan bottom, then add enough dumplings to fill the pan without overcrowding. Sear the dumplings until golden on the bottom, 3 to 4 minutes. Add a splash of water to the pan, cover, and steam the dumplings until they release from the pan bottom, 1 to 2 minutes. Repeat to sauté all the dumplings.

TO STEAM THE DUMPLINGS INSTEAD OF FRYING THEM: Line a steamer basket with cabbage leaves or bamboo leaves (or spray the basket with oil) to prevent sticking. Put the dumplings in the steamer in batches, place over simmering water, cover, and steam until the dumplings are tender, about 3 minutes.

Serve the dumplings with a drizzle of black vinaigrette.

images MAKES A GENEROUS ½ CUP

¼ cup black vinegar or rice vinegar

3 tablespoons tamari or soy sauce

2 tablespoons agave syrup

2 cloves garlic, minced

1 teaspoon finely sliced green onion

Whisk or shake everything together in a small bowl or jar. Use immediately or chill in the fridge for up to 2 days.

OPTION

Use the vinaigrette to marinate mushrooms, or toss it with an Asian noodle salad.