Spinach and Tofu Dumplings
Delight your taste buds with these irresistible Spinach and Tofu Dumplings, a plant-based twist on a timeless favorite. Packed with nutrient-rich spinach, protein-filled tofu, and a burst of fresh flavors from garlic, ginger, and scallions, these dumplings strike the perfect balance between healthy and indulgent. Encased in tender dumpling wrappers and pan-fried to golden, crispy perfection before being gently steamed for a juicy, flavorful filling, this recipe is as satisfying as it is simple to make. Ready in just 45 minutes, these dumplings are ideal for weeknight dinners, appetizer platters, or meal prepping. Pair with a tangy soy-vinegar dipping sauce for a savory, umami-packed experience you’ll keep coming back to. Whether you're new to dumpling-making or looking for a vegetarian classic, these Spinach and Tofu Dumplings are sure to impress!
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Recipe Information
Ingredients
- 2 cups Spinach
- 1 block Firm tofu
- 2 pieces Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 stalks Scallions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 pieces Store-bought dumpling wrappers
- 2 tablespoons Vegetable oil
- 0.25 cup Water (for steaming)
Instructions
Wash the spinach thoroughly, then blanch it in boiling water for 1 minute. Drain and squeeze out excess water. Chop the spinach finely and set aside.
Drain the tofu and press it between paper towels to remove excess moisture. Use a fork to crumble the tofu into small pieces.
Mince the garlic and grate the ginger. Finely chop the scallions.
In a mixing bowl, combine the spinach, crumbled tofu, garlic, ginger, soy sauce, sesame oil, scallions, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Place a dumpling wrapper on a clean surface. Add a small spoonful (about 1 teaspoon) of the filling to the center of the wrapper. Wet the edges of the wrapper with water, then fold it over to form a half-moon shape. Press firmly to seal and create pleats if desired. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add half of the dumplings in a single layer without overcrowding the pan. Cook for 2–3 minutes until the bottoms are golden brown.
Pour 2–3 tablespoons of water into the skillet and immediately cover with a lid. Let the dumplings steam for 5–6 minutes. Remove the lid and cook for another 1–2 minutes until the water has evaporated and the bottoms are crisp again.
Transfer the cooked dumplings to a serving plate. Repeat the process with the second batch using the remaining vegetable oil.
Serve the dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or a mixture of soy sauce and vinegar.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1165 mg | 25% | |
*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.
