Spinach and tofu dumplings

Spinach and tofu dumplings

20 dumplings
Earl Carter


Quantity Ingredient
600g english spinach, washed
1 tablespoon grapeseed oil
3 tablespoons thinly sliced flowering garlic chives
2 spring onions, thinly sliced, white part only
150g firm tofu, finely chopped
80g chinese preserved vegetable, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
1 packet wonton wrappers
plain flour, for dusting
5cm piece fresh ginger
Garlic oil
soy sauce, to serve


  1. Bring a large saucepan of water to the boil. Blanch the spinach for 10 seconds and then cool immediately in iced water. Place the cold spinach in a colander, squeezing it in your hands to remove all the excess liquid. Roughly chop the spinach and set aside.
  2. Heat the grapeseed oil in a small frying pan over medium heat and cook the garlic chives and spring onion for a few seconds until aromatic. Add the tofu and cook for 3 minutes. Add the preserved vegetable and spinach and cook for 2 more minutes, then season with the sea salt and white pepper. Remove from the heat and allow to cool. Once cool, stir through the sesame oil and adjust the seasoning if necessary.
  3. To make the dumplings, place a rounded teaspoon of the filling in the centre of a wonton wrapper. Dip your finger in water and moisten the bottom edge of the wrapper. Gather the points of the wrapper up around the filling to form a pouch. Squeeze the wrapper together at the top to seal the dumpling. Repeat with the remaining filling and wrappers.
  4. Put the finished dumplings on a tray dusted lightly with flour and store them in the refrigerator until ready to use.
  5. Slice the ginger into a super-fine julienne and leave to steep in cold water until ready to use.
  6. Cook the dumplings, in batches if necessary, for 4 minutes in a large saucepan of boiling water. Remove the dumplings with a slotted spoon and drain.
  7. Serve a few dumplings per person in a bowl. Top each bowl of dumplings with some ginger shreds, 1 teaspoon soy sauce and ½ teaspoon garlic oil.
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