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
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Pujaneehaa Stha
[email protected]These wontons were a bit too soft for my taste, but the flavor was good. I think I would prefer to fry them next time. The broth was also a bit bland, so I added some extra seasonings to it. Overall, this is a good recipe, but it needs a few tweaks t
Rafkad Hossen
[email protected]I love wontons, and these spinach and tofu wontons were no exception. The filling was flavorful and the broth was delicious. I added a few extra vegetables to the broth, such as carrots and celery, for a more nutritious meal. Overall, this is a great
Kamilu Ibrahim
[email protected]These wontons were delicious! The spinach and tofu filling was flavorful and the broth was rich and flavorful. I served them with some steamed vegetables and it was a delicious and healthy meal. I will definitely be making these again.
Brian Omondi
[email protected]These wontons were a bit bland for my taste, but they were still good. The spinach and tofu filling was flavorful, but the broth was a bit weak. I added some extra seasonings to the broth, such as garlic powder and onion powder, and that helped a lot
Lusanda Angele
[email protected]I'm not a fan of spinach, but I was pleasantly surprised by how much I enjoyed these wontons. The spinach and tofu filling was flavorful and the broth was light and refreshing. I served them with some steamed rice and it was a perfect meal. I will de
ana marin
[email protected]These wontons were delicious! The spinach and tofu filling was flavorful and moist, and the wonton wrappers were cooked perfectly. The broth was also very tasty, with a nice depth of flavor. I would definitely recommend this recipe to anyone looking
Borsha Islam
[email protected]These wontons were a bit too soft for my taste, but the flavor was good. I think I would prefer to fry them next time. The broth was also a bit bland, so I added some extra seasonings to it. Overall, this is a good recipe, but it needs a few tweaks t
Mana ram K.c
[email protected]I love wontons, and these spinach and tofu wontons were no exception. The filling was flavorful and the broth was delicious. I added a few extra vegetables to the broth, such as carrots and celery, for a more nutritious meal. Overall, this is a great
Hasan Nasrullah
[email protected]These wontons were a bit time-consuming to make, but they were definitely worth the effort. The filling was flavorful and the broth was rich and flavorful. I served them with some steamed vegetables and it was a delicious and healthy meal. I will def
Mahfuzur rahman Chowdhury
[email protected]The wontons were a bit bland for my taste, but the broth was delicious. I added some extra seasonings to the filling, such as garlic powder and onion powder, and that helped a lot. Overall, this is a good recipe, but it could use a few tweaks to make
Destani Triplett
[email protected]These wontons were easy to make and turned out great! The filling was flavorful and the broth was light and delicious. I served them with some steamed rice and a side of chili sauce, and it was a perfect meal. I will definitely be making these again.
Khan Akbar
[email protected]I'm not a huge fan of tofu, but I was pleasantly surprised by how well it worked in these wontons. The spinach and tofu filling was flavorful and moist, and the wonton wrappers were cooked perfectly. The broth was also very tasty, with a nice depth o
Sarah Springer
[email protected]These wontons were a delightful explosion of flavor! The spinach and tofu filling was perfectly balanced with the savory broth, and the wonton wrappers cooked up beautifully. I added a few extra vegetables to the broth, such as carrots and bok choy,