SPINACH AND TOFU WONTONS IN BROTH
You can find wonton wrappers in most supermarkets. Sometimes they're in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it's more convenient and freeze.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 30m
Yield 3 1/2 to 4 dozen wontons, enough for 6 servings
Number Of Ingredients 18
Steps:
- Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
- Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
- Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
- To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
- Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1238 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Luutu Victor
[email protected]I love the way these wontons look in a bowl. They're so colorful and inviting.
Mujtaba Hashmi
[email protected]These wontons are a great way to warm up on a cold day.
Bg Shivam
[email protected]I've made these wontons several times now, and they're always a hit.
Aldwin Looney
[email protected]These wontons are so easy to make, even a beginner cook can make them.
Dana Bennett
[email protected]I'm making these wontons for my next potluck. I know they'll be a hit!
Kumar Kumar
[email protected]These wontons are a great way to get your kids to eat their vegetables.
Yassir
[email protected]I'm always looking for new vegetarian recipes, and these wontons definitely fit the bill.
Roy Bailey
[email protected]These wontons are a great way to use up leftover spinach and tofu.
Robert Crespin
[email protected]I love that these wontons are so versatile. You can add any vegetables or spices that you like.
Ajin Ajin
[email protected]These wontons are the perfect comfort food. They're warm, savory, and filling.
Duty Shadow
[email protected]I'm making these wontons again tonight. They're that good!
Owais gabol
[email protected]These wontons were so good, I ate the whole batch myself!
Rhonda Wilcox
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy vegetarian meal.
Asmat Nawaz
[email protected]Overall, I thought this was a great recipe. The wontons were delicious and the broth was flavorful.
Rainboe Sevene Faith
[email protected]I had some trouble getting the wonton wrappers to seal properly, but I think I just need more practice.
bernadette galicia
[email protected]The wontons were a little bland for my taste, so I added some extra spices to the filling.
Isaah Reeve
[email protected]I added some extra vegetables to the broth, such as carrots and celery, and it turned out even better.
Dipto Das
[email protected]These wontons were easy to make and turned out great. I used a wonton maker, which made the process even easier.
ZuhabKhan Marini
[email protected]I'm not a vegetarian, but these wontons were so delicious that I didn't miss the meat at all. The spinach and tofu filling was flavorful and the wonton wrappers were cooked perfectly.
Fazan Jutt
[email protected]These wontons were a hit at my dinner party! The broth was flavorful and the wontons were perfectly cooked. I'll definitely be making these again.