Spinach Tofu Dumpings are healthy, delicious and packed with protein and iron. Who doesn’t love Chinese dumplings. These vegetarian dumplings are a great option if you’re looking for a healthier, lighter dumpling.
I came up with these spinach tofu dumplings because I was cooking for a friend undergoing cancer treatment who needed more protein and iron in her diet. These dumplings are delicious, and healthy, and met my friend’s needs.
Did you know that spinach and tofu are good sources of iron? Tofu is also a good source of protein. The filling I made for these spinach tofu dumplings is fairly bland because my friend is experiencing some nausea. You can add more seasoning if you like or serve with a spicy dipping sauce if you like spicy food.
I made my own dumpling wrappers from scratch, but you can buy ready-made dumpling wrappers in the supermarket or any Asian market.
How To Wrap Chinese Dumplings
First, cut the dough into even pieces
Next, roll each piece into a 3″ circle (mine are rough) – that’s how my husband’s grandma made her dumplings. My mom used to roll the dough through a pasta machine, and use an empty tuna can to cut out perfect circles.
Now, place one tablespoon filling in each circle of dough.
Pinch the center parts of the dough together.
Start pinching on one side to seal the dough around the filling.
Next, seal the other side.
Place finished dumplings on floured tray or plate until ready to cook.
Boil these Spinach Tofu Dumplings until done. You can also steam or pan-fry these dumplings if you like.
Spinach Tofu Dumplings
If you don't want to make dumpling dough from scratch, you can buy pre-made dumpling skins at Asian markets in the refrigerated section.
- 2 cups flour
- 3/4 cup cold water
Spinach Tofu Filling
- 1 teaspoon oil
- 2 large eggs lightly beaten with pinch of salt
- 10 cups baby spinach
- 6.2 ounces medium firm tofu drained on paper towel for 15 minutes
- 4 shitake mushrooms stems trimmed
- salt to taste
Place flour in food processor bowl. Put top on and turn machine on. Gradually add water to bowl and process until dough forms into a bowl. Continue to process another minute. Transfer to a floured bowl and cover with plastic wrap. Let rest 30 minutes.
Spinach Tofu Filling
Heat oil in non-stick skillet. Add beaten egg to pan and swirl around to make a thin omelet. Cook on one side, then flip over to cook the other side. Transfer to cutting board. Let cool, then finely chop. Put in medium bowl.
Blanch spinach in water or broth; drain let cool. Squeeze dry. Put spinach in food processor and process until finely chopped. You should have about 1 1/2 cups of cooked spinach. Transfer to bowl with egg.
Put tofu in food processor and process until finely chopped (but not pureed). Transfer to bowl with egg and spinach.
Put mushrooms in food processor and process until finely chopped. Transfer to bowl with egg, spinach, and tofu. Season to taste with salt, and stir to mix well. Refrigerate until ready to use.
Divide dough in two. Roll one piece into long rope, using flour to keep from sticking. Cut rope into 14 pieces. Flatten each piece into a circle with the palm of your hand. Roll each piece into a 3" circle.
Place one tablespoon filling on top of each circle.
Pinch center of each side of dumpling together.
Using thumb and forefinger, start to pinch front and back of dumpling skin together on one side of dumpling to seal dumpling.
Do the same on the other side of the dumpling to completely seal in filling.
Set aside on floured pastry mat or plate.
Bring big pot of water to a boil. Add 2 teaspoons salt.
Add dumplings, one at a time, stirring with a big spoon to prevent dumplings from sticking to bottom of pot.
Bring pot to boil. Add 1 cup cold water. Let pot come back to a boil. Add another cup of cold water. Once pot comes back to a boil, remove dumplings with a slotted spoon or strainer.
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