Spinach, tofu, and dates seems like a crazy combination but it totally works. The black vinaigrette dip perfectly balances the sweetness of the dates. The smoked tofu in the filling also gives the dumplings a nice chew and a big bump of protein. Killer party food!
If you’re using store-bought dumpling skins, you’ll need 1 to 1½ packages (12 oz/340 g each) round eggless dumpling skins that are about 3½ inches/9 cm in diameter. We like Twin Dragon gyoza wrappers because they’re eggless.
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.
This recipe was adapted from the Wicked Healthy Cookbook, available here!