INGREDIENTS:
- 2 tablespoon sesame oil
- 10 cloves of garlic, minced
- 1 bunch spinach, thoroughly washed, cut in half
- 1 extra firm tofu, minced
- 2 tablespoon soy sauce
- 1 teaspoon vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 2 teaspoon organic sugar
- 3 tablespoons corn starch mixed in 6 tablespoons of water
- 1 pack dumpling wrapper
- water, for steaming
For the dipping sauce:
- 1/4 cup soy sauce
- drizzle of chili oil
Equipment:
- medium size pan
- tongs
- steamer (bamboo steamer preferably but not required)
- parchment paper, cut holes so the steam could get through (you may also use banana leaves)
INSTRUCTIONS:
- Heat a medium size pan over low heat, pour the sesame oil.
- Saute the garlic for a minute or two
- Add the spinach, tofu, soy sauce, vinegar, salt, white pepper, and sugar. Mix well and let it cook until the spinach wilts and reduces its size in half. Adjust seasoning to taste.
- Pour the corn starch mixture and stir to fully incorporate. Let it cook until the consistency turns thick (about 5 minutes). Then turn off the heat and let it cool down for 10 minutes.
- Take about a teaspoon of the filling and place it on the center of a dumpling wrapper sheet.
- Lightly form a half circle, like a taco.
- Using your hands, fold a small pleat on only one side of the wrapper (preferably the side closest to you) and press the pleat to the other side. Remember, you do not need to form pleats on both sides, just the side closest to you.
- Keep forming small pleats until you've sealed the whole wrapper. Then gently press down all over the dumpling to tightly seal and release any air.
- You'll notice that once you're done with pleating, the top part has curved up a bit (because you've pleated only one side of the wrapper).
- Now you're ready to steam the dumplings. Place a piece of parchment paper (with holes on them) on the steamer basket. Pour water in the steamer and put the water to a boil.
- Steam the dumplings for 8-10 minutes.
- Remove from the steamer and serve immediately.
- Alternatively, you may also pan fry the dumplings to make them into potstickers. Just heat a pan over medium heat. Pour two tablespoons of oil and let it heat for 3-5 minutes. Fry the dumplings on one side until golden brown. Turn off the heat. Keeping your distance away from the pan, pour about 1/4 cup of water or vegetable broth to steam the dumplings for about two minutes. Remove the dumplings from the pan and serve hot with soy sauce dipping.
Source: ASTIG Vegan
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