Savory Mushroom and Spinach Dumplings
If you're craving something that brings a cozy vibe while being packed with flavor, these Savory Mushroom and Spinach Dumplings are just for you. They’re not only a treat for the palate but also a fun cooking project, perfect for a weekend afternoon.
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Ingredients for Savory Mushroom and Spinach Dumplings
The heart of the dumpling is the mushrooms, which provide a rich, earthy flavor and meaty texture. The finely chopped mushrooms blend perfectly with the fresh spinach, adding a touch of vibrancy and nutrition. Tofu acts as a protein-packed binder, absorbing the flavors from the mix. Soy sauce delivers a salty, umami kick that ties everything together. For the dough, the all-purpose flour and water combination is simple yet creates a wonderfully pliable canvas for the filling.
Savory Mushroom and Spinach Dumplings Tips & Tricks
- To save time, prepare the filling a day ahead and store it in the fridge.
- For an extra crispy bottom, let the dumplings sit in the hot pan for an extra minute after steaming.
- If your dough feels sticky, sprinkle a little more flour on your surface while rolling.
Serving Ideas for Savory Mushroom and Spinach Dumplings
These dumplings pair beautifully with a side of soy sauce mixed with a dash of rice vinegar and a sprinkle of sesame seeds. For a more substantial meal, serve them alongside a bowl of miso soup or a fresh cucumber salad to balance the richness of the filling.
Frequently Asked Questions
- Can I freeze these dumplings?
- Yes, you can freeze them before cooking. Place them on a tray to freeze initially, then transfer to a bag once solid. Cook from frozen, adding a bit more steaming time.
- What other fillings can I use?
- You can experiment with other veggies like shredded carrots or cabbage. For non-vegans, a bit of ground meat can be added.
Savory Mushroom and Spinach Dumplings Recipe Walkthrough
Start by making the dough. In a large bowl, mix together 2 cups of all-purpose flour with 1/2 cup of water. Knead it until you have a smooth, elastic dough. Cover it with a damp cloth and let it rest for 30 minutes, which helps relax the gluten and makes rolling easier.
While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 teaspoon of minced garlic and 1/2 teaspoon of ground ginger, letting them sizzle until aromatic. Toss in 1 cup of finely chopped mushrooms and sauté until they're tender and have released their moisture.
Next, stir in 2 cups of chopped fresh spinach, 1/2 cup of crumbled tofu, 1/4 cup of soy sauce, and 1/4 teaspoon of black pepper. Cook this mixture until the spinach wilts and everything melds together. Set it aside to cool slightly.
With the dough rested, roll it out on a floured surface to about 1/8-inch thickness. Use a cookie cutter or a glass to cut out 3-inch circles. Place a spoonful of the filling in the center of each circle. Wet the edges with water, fold over to form a half-moon, and press to seal.
For extra security, make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Brush this along the edges of the dumplings to ensure they’re sealed tight.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Arrange the dumplings in the pan, ensuring they’re not touching, and cook until the bottoms are a beautiful golden brown. Add 1/4 cup of water to the pan, cover with a lid, and steam for about 5 minutes or until the dumplings are cooked through.
Why This Savory Mushroom and Spinach Dumplings Works
- Perfect balance of earthy mushrooms and fresh spinach.
- Easy-to-make dough that yields tender, chewy dumplings.
- Great for meal prep and can be frozen for later.
- Vegan-friendly and packed with nutrients.
- Customizable filling to suit your taste buds.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms
- 2 cups fresh spinach, chopped
- 1/2 cup tofu, crumbled
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt to taste
Step-by-step Instructions
- 1. In a large bowl, combine flour and 1/2 cup water, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
- 2. Heat olive oil in a skillet over medium heat. Add garlic, ginger, and mushrooms, sautéing until mushrooms are tender.
- 3. Stir in spinach, tofu, soy sauce, and black pepper. Cook until the spinach wilts. Set aside.
- 4. Roll out dough on a floured surface and cut into 3-inch circles.
- 5. Place a spoonful of filling in the center of each circle, fold and seal edges with water.
- 6. Mix cornstarch and 2 tablespoons water to make a slurry. Brush edges of dumplings to seal tightly.
- 7. Heat sesame oil in a large pan. Add dumplings and cook until bottoms are golden brown.
- 8. Add 1/4 cup water to the pan, cover, and steam for 5 minutes or until dumplings are cooked through.