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.
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.
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.
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.
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