Spinach And Tofu Wontons In Broth Recipes

SPINACH AND TOFU WONTONS IN BROTH

Steps:

• Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
• Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
• Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
• To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
• Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.

SPINACH AND TOFU DUMPLINGS

Steps:

• MAKE THE DUMPLINGS:.
• Bring a large saucepan of water to a boil.
• Add the spinach and cook for 20 seconds.
• Using a slotted spoon, transfer the spinach to a colander.
• When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
• Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
• Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
• Fold 1 corner of each up over the filling and seal to make triangles.
• Repeat with the remaining wrappers and filling.
• In a small serving bowl, stir the soy sauce with the vinegar and honey.
• Return the water to a boil.
• Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
• Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

SPINACH WONTONS

Steps:

• Heat a frying pan and add the sesame seed oil.
• Once hot, add the sliced scallions.
• Crumble the block of tofu over the frying mixture.
• Pour soysauce over it and mix.
• Let that simmer for 5 minutes while you slice the spinach.
• Remove from heat and stir in the spinach.
• Let this cool before continuing to the next step.
• You want the filling to be cool before assembling the wontons.
• Fry in 1/2 inch of vegetable oil.
• 2 minutes on one side, one minute on the other OR until crispy and golden brown.