- Prep Time:
- Cook Time:
- Ready Time:
- one box frozen organic spinach you dont need fresh for this and flash frozen are perfect
- on scallion chopped
- one small onion chopped
- one clove of garlic chopped
- one cup of cilantro chopped
- one cup silken tofu
- kosher salt and pepper
- good store bought won ton skins should have ingredients, flour, water, salt anything more than check for a lab experiment going on.
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- dash of sesame oil
- chives to garnish
Hot pan olive oil add the spinach with a little kosher salt and saute until the water has evaporated out of it to the point where you can push down on it and no liquid comes out. Take out and cool.
Now add all the other ingredients (minus the won ton wrappers) and mix well check for seasoning and adjust. You don’t want it to salty as the sauce will help with that.
Now take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.
Now you can either freeze them put on a baking tray and into a freezer once they are frozen remove into freezer bags and I like to do individual portions of 5-7 that way when you get home 2 am just grab a bag and cook them.
Fried from fresh:
Hot pan olive oil put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple min until they are cooked fully and all the water has evaporated.
Hot pan, a little olive oil add dumplings then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done
Into a bamboo steamer for 12 min from frozen 6 min from fresh.
Plate and drizzle some of the sauce on the plate (just mix all the sauce ingredients together) and go to town!