pasta - spinach tofu wontons with sauce

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Spinach Tofu Wontons with Dipping Sauce

 

Recipe By :From rosluna

Serving Size : 60 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces frozen spinach -- (10-12)

10 ounces firm or extra firm tofu -- (10-12)

1 piece fresh ginger (1-inch) -- chopped finely

2 garlic cloves -- chopped finely

2 scallions -- chopped finely

1 dash soy sauce

1 dash chili oil

72 each square wonton skins -- (30-36/pkg)

1/4 cup soy sauce

1/4 cup seasoned rice wine vinegar

Chopped scallions or lemongrass

to garnish the dipping sauce

 

 

 

worcestershire sauce

 

First, make the wonton filling. Thaw the spinach, squeezing all the extra water

out. Mash the spinach, tofu, garlic, ginger, dash of soy sauce, chili oil, and

finely chopped scallions together with your hands (it's fun). Taste and season

with more chili, garlic, ginger, whatever you feel it needs. Put the mixture

aside while you make your dipping sauce.

 

Make the dipping sauce: Mix the 1/4 cup of soy sauce and seasoned rice wine

vinegar together, and then top with either chopped scallions or lemongrass. Put

this in the fridge to chill and get all yummy while you stuff the wontons.

 

To stuff the wontons: Take a teaspoonful of the filling and tuck it into the

wonton skin. Fold the skin into a triangle and seal. If it doesn't seal well,

try moistening the edges with a little bit of water. Set these onto a tray

dusted with cornstarch.

 

To cook the wontons: You can either deep fry the wontons until they are crispy

in a good hot oil (see alternative). Heat a bit of oil in a non stick pan and

put the wontons in. Fry them till they are golden on one side, then flip. When

they have all been browned on one side, pour on the saved liquid. Cover quickly

to get all that good steam in. Steam for a bit, then take the cover off and let

them absorb most of the sauce. Serve with the yummy dipping sauce.

 

Preparation time: about an hour. (yield approximate).

 

ALTERNATIVE: To cook like potstickers, it takes a few more ingredients. There

are some worcestershire sauce (make sure you get the ones with no anchovies),

some orange zest, and a little more chili oil. Mix these to your liking in a

bowl with some water so you have about a cup and a half of this liquid.

 

Cuisine:

" Asian "

Source:

" http://www.vegweb.com/frames/food/ethnic/3584.shtml "

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Per Serving (excluding unknown items): 34 Calories; trace Fat (10.1% calories

from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol;

128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 3287 26076 0 0 0 1356 0 0 4733 0 0 0 0 0 0

 

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