Spinach and Tofu Dumplings
Healthy and delicious parcels.
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Servings: 45 Pieces
Calories: 10kcal
Cost: £5.00
Ingredients
- 5 oz Baby Spinach (5 Packed Cups)
- 5 oz Firm Tofu cut into ¼“ dice
- 1 each Chili, small finely chopped
- 1½ Tbsps. Soy Sauce
- 1½ tsps. Sesame Oil
- 2½ Tbsps. Cornstarch
- Salt and Pepper to taste
- 45 pieces Square Wonton Wrappers
For the Dipping Sauce
- 8 oz Soy Sauce
- 4 oz Rice Vinegar
- 4 oz White Vinegar
- 4 oz Brown Sugar
- 2 Tbsp Coriander roughly chopped
- 1 tsp Serrano Pepper finely chopped
Instructions
Make the Dumplings
- Heat a frying pan and add a little oil.
- Add the spinach and cook very briefly, just enough to wilt.
- Remove from the pan and immediately place on a plate or tray and put in the fridge or freezer to cool quickly.
- Blot any excess moisture, chop the spinach roughly and mix with the tofu, chilis, soy, sesame and cornstarch. Mix well, seasoning to taste.
- Spread 6 of the wonton wrappers on the worktable and moisten the edges with a little water.
- Spoon 1½ teaspoons of the filling in the middle of each dumpling.
- Fold 1 corner of each dumpling on to the opposite corner to create a triangle shape, moistening if necessary.
Make the Dipping Sauce
- Mix all of the ingredients well and pour into small dishes
Cook the Dumplings
- Steam or pan-fry the dumplings and serve with a dipping sauce, sprinkled with the sesame seeds and fresh coriander.
Nutrition
Serving: 4pieces | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 38mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg