Spinach Dumplings with Tofu salad

We enjoy eating dumplings too much to limit ourselves to preparing them with ragout, goulash, and the like exclusively during the colder months. We have a slightly “lighter” version of them today because they contain a lot of tofu and are served with a crisp salad, shallot vinaigrette, and crispy pumpernickel crumbs on top. When making dumplings, there are a few things to keep in mind so that your pleasurable experience is not ruined.

Ingredients

1 package of firm tofu, drained and crumbled
2 cups fresh spinach, finely chopped
1/4 cup green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
24 round dumpling wrappers
2 tablespoons vegetable oil (for frying)

For the Salad

4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste

For the Crunchy Pumpernickel Crumbs

2 slices pumpernickel bread
1 tablespoon olive oil
Salt to taste

Instructions

In a large mixing bowl, combine the crumbled tofu, chopped spinach, green onions, minced garlic, soy sauce, sesame oil, ground ginger, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Take one dumpling wrapper and place about 1 tablespoon of the tofu-spinach filling in the center. Moisten the edges of the wrapper with water, then fold it in half and press the edges together to seal the dumpling. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a large skillet over medium heat. Add the dumplings to the skillet in a single layer, making sure they don’t touch each other. Cook for about 2-3 minutes, or until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the skillet and immediately cover it with a lid. Steam the dumplings for 4-5 minutes, or until the wrappers are translucent and the filling is cooked through.
While the dumplings are cooking, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper. Toss gently to combine.
For the crunchy pumpernickel crumbs, preheat the oven to 350°F (175°C). Tear the pumpernickel bread into small pieces and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10-12 minutes, or until the crumbs are crispy and golden brown.
Serve the tofu spinach dumplings with the salad and sprinkle the crunchy pumpernickel crumbs on top for added texture. Enjoy!