Real African Dishes: [MC-AllEthnic-Recipes] Spinach Tofu Dumplings - Asian

* Exported from MasterCook *

Spinach Tofu Dumplings - Asian

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons sesame oil
3/4 cup diced onion
3 cloves garlic -- pressed or minced
1 teaspoon coriander seeds
1 cup grated extra-firm tofu -- (about half of a 14-ounce block)
1 1/2 cups thinly sliced spinach -- or kale
1/4 teaspoon five-spice powder
2 tablespoons nutritional yeast
2 tablespoons creamy tahini
1/4 crushed red pepper flakes -- to 1/2 teaspoon
1/4 teaspoon sea salt
20 gyoza wrappers -- or wonton skins

1 Place the sesame oil in a small saute pan over medium-high heat. Add the
onion, garlic, and coriander and cook for 5 minutes, stirring
occasionally. Add the tofu and cook for 5 minutes, stirring occasionally.
Add the spinach and mix well. Add the remaining ingredients. Mix well and
cook until the spinach is just cooked, approximately 3 minutes.

2. Place one inch of water in a pot with a bamboo steamer or steamer
basket 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 tablespoon
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 to 7
minutes, or un-til the skins become transparent and shiny. Gently remove
with tongs. Garnish with sliced green onion.

Makes around 20 dumplings, or 1 1/4 cups filling

AuthorNotes: Gyoza skins are thicker than wonton skins, round instead of
square, and work wonderfully with dumplings. We have also used wonton
skins with this recipe with great success! The nutritional yeast-tahini
combination gives these treats a cheesy taste. The main time element for
this dish is the wrapping and steaming of the dumplings. You can turn this
into a 30-minute recipe by making fewer dumplings than the recipe calls
for. Using a large bamboo steamer will also save you time because you can
steam more dumplings at once. Serve with Dim Sum Dipping Sauce (page 101)
or- Fig Dipping Sauce (page 102).

For an authentic dumpling steamer, try using a bamboo steamer basket. If
you are unable to find one at your local Asian market, you can order one
online...

Variations:
- You can also saute the dumplings rather than steaming them. Use a
high-heat oil such as safflower until crisp on both sides. Place them on a
paper towel to absorb excess oil before serving.
- Use the filling for stuffed peppers or mushrooms. For this, remove the
stems from the mushrooms and add the filling, or slice a bell pepper in
quarters and top with a couple of tablespoons of the filling. Roast on a
well-oiled baking sheet in a 375°F oven for 15 minutes before serving.

Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"20 dumplings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 56 Calories; 3g Fat (42.0% calories
from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;
74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 5675 2687 0 0 0 0 0 0