Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, boiled spinach and tofu dumplings. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Boiled spinach and tofu dumplings is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Boiled spinach and tofu dumplings is something that I’ve loved my whole life.
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. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, soy sauce and sesame oil and season with salt and pepper. MAKE THE DUMPLINGS: Bring a large saucepan of water to a boil.
To get started with this recipe, we must prepare a few components. You can cook boiled spinach and tofu dumplings using 13 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Boiled spinach and tofu dumplings:
- Prepare 5 oz firm tofu
- Make ready 5 oz baby spinach
- Prepare 1 1/2 tbsp soy sauce
- Get 2 1/2 tbsp cornstarch
- Make ready 1 1/2 tsp Asian sesame oil
- Get 1/4 cup soy sauce
- Prepare 50 dumpling wrappers
- Get dipping sauce
- Take 2 tbsp soy sauce
- Take 2 tbsp rice vinegar
- Prepare 1 tsp honey
- Take tsp salt
- Take pinch pepper
Reserve spinach pulp for dumpling filling. Place the spinach water in a small saucepan and bring to a boil. Once boiling, pour the spinach water into the bowl of starches. Boiled spinach and tofu dumplings instructions.
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Steps to make Boiled spinach and tofu dumplings:
- 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.
Once boiling, pour the spinach water into the bowl of starches. Boiled spinach and tofu dumplings instructions. Bring a large saucepan of water to a boil. 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.
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