Dairy-Free Spinach Dumplings
Elevate your appetizer game with these irresistible Dairy-Free Spinach Dumplings, a plant-based delight packed with vibrant flavors and textures. Perfect for vegan and dairy-free diets, these dumplings feature a nutrient-rich spinach and crumbled tofu filling, enhanced with aromatic garlic, fresh green onions, sesame oil, and soy sauce for a savory finish. Encased in tender, dairy-free dumpling wrappers, these little pockets of flavor are pan-fried to golden perfection before being steamed for a soft interior and crispy base. Ready in just 45 minutes, they’re ideal for a quick yet gourmet dish that’s sure to impress. Serve them with a tangy dipping sauce for an unforgettable crowd-pleaser that’s both wholesome and indulgent!
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Recipe Information
Ingredients
- 4 cups Spinach
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 cup Firm tofu
- 1 cup Green onions (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 30 pieces Dumpling wrappers (dairy-free)
- 0.25 cup Water (for sealing wrappers)
- 2 tablespoons Cooking oil (for pan-frying)
- 0.5 cup Water (for steaming)
Instructions
Wash the spinach thoroughly and blanch it in boiling water for 1 minute. Drain and press out excess water, then finely chop the spinach.
In a medium bowl, crumble the firm tofu with your hands or a fork until it resembles a crumbly texture.
Add the chopped spinach, green onions, garlic, sesame oil, soy sauce, salt, and pepper to the bowl with the tofu. Mix well to combine. This will be your dumpling filling.
On a clean, dry surface, lay out a dumpling wrapper. Place 1 to 1.5 teaspoons of the spinach-tofu filling in the center of the wrapper.
Dip your finger in a small bowl of water and run it along the edge of the dumpling wrapper to moisten it. Fold the wrapper in half to create a half-moon shape, pressing the edges tightly to seal. If desired, crimp the edges for a decorative finish.
Repeat this process with the remaining wrappers and filling until all dumplings are assembled.
Heat a large non-stick skillet over medium heat and add 2 tablespoons of cooking oil. Once hot, arrange the dumplings in the pan (flat side down), ensuring they do not touch each other.
Cook for 2-3 minutes or until the bottoms of the dumplings are golden brown and crispy.
Add 1/2 cup of water to the skillet and immediately cover with a lid to steam the dumplings. Allow them to steam for 5-6 minutes or until the water has evaporated and the wrappers are fully cooked.
Remove the lid and cook for another minute to re-crisp the bottoms of the dumplings if desired.
Transfer the dumplings to a plate and serve hot with your favorite dipping sauce, such as soy sauce mixed with rice vinegar and a dash of sesame oil.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 461.1 g | 168% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 10.2 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
