Boiled spinach and tofu dumplings. Spinach Tofu Dumpings are healthy, delicious and packed with protein and iron. Place finished dumplings on floured tray or plate until ready to cook. Boil these Spinach Tofu Dumplings until done.
These tofu and kimchi dumplings are perfect for parties. The filling includes tofu, kimchi, carrots, shallots, and spices. I love using tofu as a filling for my vegetarian dumplings. You can have Boiled spinach and tofu dumplings using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Boiled spinach and tofu dumplings
- You need 5 oz of firm tofu.
- You need 5 oz of baby spinach.
- You need 1 1/2 tbsp of soy sauce.
- It's 2 1/2 tbsp of cornstarch.
- You need 1 1/2 tsp of Asian sesame oil.
- It's 1/4 cup of soy sauce.
- It's 50 of dumpling wrappers.
- Prepare of dipping sauce.
- It's 2 tbsp of soy sauce.
- Prepare 2 tbsp of rice vinegar.
- It's 1 tsp of honey.
- It's tsp of salt.
- Prepare pinch of pepper.
Crumbled tofu, like you see in the photo above, is the perfect texture for dumpling filling. Try our easy to follow spicy tofu & spinach dumplings recipe. Bring a large saucepan of water to the boil over high heat. Add half the dumplings, swirling water to prevent them from sticking.
Boiled spinach and tofu dumplings step by step
- Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot..
- Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, soy sauce and sesame oil and season with salt and pepper..
- Dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling..
- In a small serving bowl, stir the soy sauce with the vinegar and honey..
- Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce..
Boiled handmade fresh dumplings, filled with cabbage, vermicelli and tofu. Sauteed tofu and a fiery mix of chilies and Sichuan peppercorns - with its heady, floral fragrance and tongue-tingling bite. These ricotta-spinach dumplings are little more than stale bread, a bit of cheese, an egg and whatever green thing you happen to have in your kitchen, your garden or your yard. Called strangolapreti — priest stranglers — this recipe is from the far north of Italy, Alto Adige, near Switzerland and Austria. Despite the fact that these tofu veggie dumplings have no family provenance, no long and storied line of grandmothers passing it down to mothers passing it down to me, and no authentic background to speak of, it's nonetheless a recipe I hold very dear.