SPINACH TOFU DUMPLINGS

SPINACH TOFU DUMPLINGS image

Yield 20 dumplings

Number Of Ingredients 12

Previous Next

1 1/2 tbsp sesame oil
3/4 c diced onion
3 cloves garlic, pressed or minced
1 tsp coriander seeds
1 c grated extra-firm tofu
1 1/2 c thinly sliced spinach or kale
1/4 tsp five-spice powder
2 tbsp nutritional yeat
2 tbsp creamy tahini
1/4 to 1/2 tsp crushed red pepper flakes
1/4 tsp sea salt
20 gyoza or wonton skins

Steps:

1. Place the sesame oil in a small saute pan over med-high heat. Add the onion, garlic, and coriander and cook for 5 min, stirring occasionally. Add the tofu and cook for 5 min, stirring occasionally. Add the spinach and mix well. Add the remaining ingredients. Mix well and cook until the spinach is just cooked, approx 3 min. 2. Place 1 in of water in a pot with a bamboo steamer or steamer baskets and bring to a boil. Lower the heat to low until the dumplings are ready for steaming. 3. Lay out the gyoza skins on a clean dry surface. Add about 1 tbsp of filling to the center of each wrapper. Fold in half, creating a semicircle. Seal the edges tightly by pinching the two sides together. 4. Place in the steamer basket and cook with the lid on for 5-7 min or until the skins become transparent and shiny. Gently remove with tongs. Garnish with sliced green onion.