Dumplings with Chile Crisp

1. Drain Tofu

Place 8 ounces of firm tofu between layers of kitchen towels or paper towels and press gently. Let it sit for about 20 minutes to drain.

2. Prepare Greens

Chop spinach finely until you have about 3 cups full. Do the same with garlic chives until you have 1 cup. Toss these greens and chives with 1 teaspoon of kosher salt in a colander and let them drain for about 10 minutes.

3. Make Filling

Crumble the drained tofu into a large bowl and add the salted, drained greens, along with 2 finely chopped celery stalks. Pour in 1 tablespoon of soy sauce and 1 tablespoon of chile crisp and mix everything thoroughly.

4. Assemble Dumplings

Lay out the 35 wrappers on your work surface. Spoon a small amount of filling into the center of each wrapper. Dab the edges with water and fold them, sealing the dumplings properly.

5. Cook Dumplings

Heat neutral oil in a skillet over medium heat. Place the dumplings in a single layer and fry until the bottoms are golden brown, about 2 minutes. Carefully add water, cover with a lid, and let them steam for another 8-10 minutes until the water has evaporated.