- Dairy free
- Peanut free
- Shellfish free
- Seafood free
- Vegetarian
- Lactose free
- Nut free
It's easier to make tofu dumplings than you'd think, and this delicious recipe is a case in point.
- Serves30
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 120g pkt Coles Australian Baby Spinach
- 300g firm tofu, finely chopped
- 2 spring onions, thinly sliced
- 1/4 cup (60ml) XO mushroom sauce
- 2 tsp finely grated ginger
- 2 tsp caster sugar
- 1/4 cup finely chopped coriander
- 30 wonton wrappers
- Toasted white sesame seeds, to serve
- Coriander leaves, to serve
- Spring onion curls, to serve
- Chilli-vinegar dipping sauce
- 1/3 cup (80ml) vegetable stock
- 2 tbs black vinegar
- 1 1/2 tbs chilli oil
- 1 tbs XO mushroom sauce
- 1 tbs soy sauce
- 2 tsp brown sugar
- 2 tsp sesame oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large frying pan over medium-high heat. Add the spinach and cook, stirring occasionally, for 1-2 mins or until the spinach wilts. Transfer to a colander and set aside for 5 mins to cool. Use your hands to squeeze as much liquid from spinach as possible. Discard liquid. Finely chop the spinach and place in a bowl. Add tofu, sliced spring onion, XO sauce, ginger, sugar and coriander and stir to combine.
Step 2
Place 1 wonton wrapper on a clean work surface. Top with 2 tsp of the spinach mixture. Brush the edges with a little water. Bring the corners together to enclose filling and pinch the centre to seal. Repeat with remaining wrappers and spinach mixture.
Step 3
Line a large bamboo steamer with baking paper and pierce the paper with a skewer. Working in batches, place the dumplings in the steamer and cover. Place over a wok or large saucepan of simmering water. Cook for 4 mins or until heated through.
Step 4
Meanwhile, to make chilli-vinegar dipping sauce, place the stock, vinegar, chilli oil, XO sauce, soy sauce, sugar and sesame oil in a saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until just heated through. Set aside to cool slightly.
Step 5
Transfer dumplings to a serving platter and drizzle with a little dipping sauce. Sprinkle with the sesame seeds and top with coriander and spring onion curls. Serve the dumplings with the remaining dipping sauce.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To keep your sesame oil fresh, store it in the fridge once opened. This helps prevent it from going off.
Use it up: The leftover sesame seeds are perfect for making our Sesame Prawn Toast recipe.
Steamed spinach and tofu dumplings
- Serves30
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 120g pkt Coles Australian Baby Spinach
- 300g firm tofu, finely chopped
- 2 spring onions, thinly sliced
- 1/4 cup (60ml) XO mushroom sauce
- 2 tsp finely grated ginger
- 2 tsp caster sugar
- 1/4 cup finely chopped coriander
- 30 wonton wrappers
- Toasted white sesame seeds, to serve
- Coriander leaves, to serve
- Spring onion curls, to serve
- Chilli-vinegar dipping sauce
- 1/3 cup (80ml) vegetable stock
- 2 tbs black vinegar
- 1 1/2 tbs chilli oil
- 1 tbs XO mushroom sauce
- 1 tbs soy sauce
- 2 tsp brown sugar
- 2 tsp sesame oil
Description
It's easier to make tofu dumplings than you'd think, and this delicious recipe is a case in point.
Method
Step 1
Heat a large frying pan over medium-high heat. Add the spinach and cook, stirring occasionally, for 1-2 mins or until the spinach wilts. Transfer to a colander and set aside for 5 mins to cool. Use your hands to squeeze as much liquid from spinach as possible. Discard liquid. Finely chop the spinach and place in a bowl. Add tofu, sliced spring onion, XO sauce, ginger, sugar and coriander and stir to combine.
Step 2
Place 1 wonton wrapper on a clean work surface. Top with 2 tsp of the spinach mixture. Brush the edges with a little water. Bring the corners together to enclose filling and pinch the centre to seal. Repeat with remaining wrappers and spinach mixture.
Step 3
Line a large bamboo steamer with baking paper and pierce the paper with a skewer. Working in batches, place the dumplings in the steamer and cover. Place over a wok or large saucepan of simmering water. Cook for 4 mins or until heated through.
Step 4
Meanwhile, to make chilli-vinegar dipping sauce, place the stock, vinegar, chilli oil, XO sauce, soy sauce, sugar and sesame oil in a saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until just heated through. Set aside to cool slightly.
Step 5
Transfer dumplings to a serving platter and drizzle with a little dipping sauce. Sprinkle with the sesame seeds and top with coriander and spring onion curls. Serve the dumplings with the remaining dipping sauce.