Spicy Spinach and Tofu Filo Dumplings
Enjoy a delightful fusion of textures and flavors with these Spicy Spinach and Tofu Filo Dumplings. Adapted from a classic recipe featured in Food and Wine magazine, these dumplings incorporate tender baby spinach, protein-packed firm tofu, and a hint of jalapeño for an exciting kick. Wrapped in crispy filo pastry, each bite is a savory experience sure to impress at any gathering. Pair them with a tangy dipping sauce for a flavorful finish.
N/A
Servings
20
Calories
12
Ingredients
Ingredients
Baby Spinach
5 ounces (Fresh)
Firm Tofu
5 ounces (Cut into 1/4-inch dice)
Cornstarch
2 1/2 tablespoons (Unprepared)
Jalapeños
2 small (Seeded and minced)
Soy Sauce
1 1/2 tablespoons (Unprepared)
Sesame Oil
1 1/2 teaspoons (Unprepared)
Salt
to taste (Unprepared)
Freshly Ground Black Pepper
to taste (Unprepared)
Wonton Wrappers
45 square (Unprepared)
Soy Sauce
1/4 cup (For dipping sauce)
Rice Vinegar
2 tablespoons (For dipping sauce)
Honey
1 teaspoon (For dipping sauce)
Instructions
1
Prepare the dumpling filling: Bring a large saucepan of water to a rolling boil. Add the baby spinach and blanch for 20 seconds. Quickly transfer the spinach to a colander using a slotted spoon to drain.
2
Once the spinach is cool enough to handle, squeeze out excess moisture and roughly chop it. Return the chopped spinach to a medium mixing bowl.
3
Add the diced firm tofu, cornstarch, minced jalapeños, 1 1/2 tablespoons of soy sauce, and sesame oil to the bowl. Season the mixture with salt and freshly ground black pepper, stirring until well combined.
4
Assemble the dumplings: Work with 4 wonton wrappers at a time. Lightly dampen the edges of each wrapper with water. Place 1 1/2 teaspoons of the spinach and tofu filling in the center of each wrapper. Fold one corner over the filling to create a triangle shape and seal the edges firmly.
5
Continue this process until all the filling and wrappers are used.
6
Prepare the dipping sauce: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of honey. Adjust seasoning to taste.
7
Cook the dumplings: Bring the previously heated water back to a vigorous boil. Carefully add the dumplings and simmer for approximately 3 minutes, stirring gently to prevent sticking, until the edges are al dente.
8
Drain the dumplings in a colander and transfer them to a serving platter. Serve the dumplings warm with the dipping sauce on the side for a delicious experience.
Nutrition Information
0.4
Fat
3
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source in these dumplings?
The primary protein source is five ounces of firm tofu, cut into a 1/4-inch dice.
Are the Spicy Spinach and Tofu Filo Dumplings vegetarian-friendly?
Yes, these dumplings are vegetarian as they contain no meat products.
How many calories are in one serving of these dumplings?
There are approximately 20 calories per serving.
How do I prepare the spinach for the filling?
Blanch the baby spinach in boiling water for 20 seconds, drain, squeeze out the excess moisture, and roughly chop it.
What type of wrappers are used for this recipe?
The recipe uses 45 square wonton wrappers, although the description mentions filo pastry elements.
What ingredients make these dumplings spicy?
The spiciness comes from two small seeded and minced jalapeños.
How much filling should I place in each dumpling?
Place 1 1/2 teaspoons of the spinach and tofu mixture in the center of each wrapper.
How do I seal the wonton wrappers?
Lightly dampen the edges of the wrapper with water, fold one corner over to create a triangle, and seal the edges firmly.
How long do the dumplings need to cook in boiling water?
The dumplings should simmer for approximately 3 minutes until the edges are al dente.
What is in the dipping sauce?
The dipping sauce is a whisked mixture of 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon of honey.
How much fat is in a serving of these dumplings?
Each serving contains approximately 0.4 grams of fat.
Is there any oil used in the filling?
Yes, 1 1/2 teaspoons of sesame oil are added to the filling for flavor.
What is the role of cornstarch in the recipe?
2 1/2 tablespoons of cornstarch are mixed into the filling to help bind the ingredients together.
How many carbohydrates are in each serving?
There are 3 grams of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 1 gram of protein.
How do I prevent the dumplings from sticking during boiling?
Stir the dumplings gently while they simmer to prevent them from sticking to the pot or each other.
Should the dumplings be served hot or cold?
The recipe recommends serving the dumplings warm with the dipping sauce on the side.
What preparation is needed for the tofu?
The firm tofu should be cut into small 1/4-inch dice.
How many jalapeños are required?
The recipe calls for 2 small jalapeños.
What seasonings are added to the spinach and tofu mixture?
The mixture is seasoned with salt and freshly ground black pepper to taste.
What is the suggested assembly process?
It is best to work with 4 wonton wrappers at a time to prevent them from drying out while assembling.
How much soy sauce is used in the filling versus the sauce?
1 1/2 tablespoons are used in the filling, and 1/4 cup is used for the dipping sauce.
What type of vinegar should I use for the sauce?
The recipe specifies using rice vinegar.
Can I adjust the dipping sauce flavor?
Yes, you can adjust the seasoning of the soy, vinegar, and honey mixture to your personal taste.
How much baby spinach is used in total?
You will need 5 ounces of fresh baby spinach.
What tags describe the cuisine and style of this dish?
This dish is categorized as Asian cuisine, spicy, healthy, and an appetizer.
How many ingredients are in this recipe?
There are 12 distinct ingredients listed in the recipe.
Does the filling require cooking before assembly?
Only the spinach is blanched beforehand; the rest of the filling ingredients are mixed raw before being boiled inside the wrapper.
What is the shape of the wonton wrappers?
The recipe calls for square wonton wrappers.
What is the recommended method for transferring blanched spinach?
Use a slotted spoon to transfer the spinach from the boiling water to a colander.