Best 6 Spinach Dumplings With Tofu And Rice Noodles Recipes

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Embark on a culinary journey to discover the delightful flavors of Spinach Dumplings with Tofu and Rice Noodles, a symphony of textures and tastes. These dumplings, crafted with a delicate spinach dough, are filled with a savory mixture of tofu, vegetables, and aromatic herbs. Accompanied by a flavorful broth and topped with crisp rice noodles, this dish is a symphony of colors, textures, and flavors.

In this article, we present three enticing recipes that showcase the versatility of Spinach Dumplings with Tofu and Rice Noodles. The first recipe introduces you to the classic preparation, where the dumplings are gently steamed and served in a fragrant broth, accompanied by the crunch of rice noodles. The second recipe takes a creative twist, adding a vibrant twist to the dumplings by pan-frying them, resulting in a delightful combination of crispy and soft textures. The third recipe presents a hearty and comforting version, transforming the dumplings into a satisfying soup, perfect for a cold day.

Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success even for novice cooks. Detailed ingredient lists and cooking tips accompany each recipe, guiding you effortlessly through the cooking process. Whether you are seeking a traditional dumpling experience or craving an innovative culinary adventure, these recipes will take your taste buds on a journey of pure delight.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND RICOTTA DUMPLINGS



Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

  • Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
  • Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  • Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  • Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH



Spicy Rice Noodles With Crispy Tofu and Spinach image

Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 20

12 to 14 ounces firm tofu
1/2 to 1 teaspoon kosher salt
1 tablespoon peanut or vegetable oil
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon panko (Japanese bread crumbs)
1 tablespoon sesame seeds (optional)
8 ounces wide rice noodles
3 tablespoons sesame oil
3 tablespoons peanut oil
1 garlic clove, thinly sliced
1 (1-inch) piece of ginger, peeled and thinly sliced
1 1/2 teaspoons to 1 tablespoon red-pepper flakes, to taste
1 tablespoon sesame seeds, plus more for garnish (optional)
1 teaspoon kosher salt
1 cup roughly chopped basil, packed
3 large or 4 small scallions, roughly chopped
3 cups baby spinach, packed
1/2 lime
Toasted sesame oil, for drizzling (optional)

Steps:

  • Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
  • Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
  • Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
  • Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
  • While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
  • As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
  • Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
  • Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
  • Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH AND TOFU DUMPLINGS



Spinach and Tofu Dumplings image

From food and wine magazine. We used squares of filo pastry when we made this which worked well in place of wonton wrappers.

Provided by PinkCherryBlossom

Categories     Spinach

Time 1h

Yield 45 dumplings

Number Of Ingredients 12

5 ounces Baby Spinach
5 ounces firm tofu, cut into 1/4-inch dice
2 1/2 tablespoons cornstarch
2 small jalapenos, seeded and minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
salt & freshly ground black pepper
45 square wonton wrappers
1/4 cup soy sauce, plus
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon honey

Steps:

  • MAKE THE DUMPLINGS:.
  • Bring a large saucepan of water to a boil.
  • Add the spinach and cook for 20 seconds.
  • Using a slotted spoon, transfer the spinach to a colander.
  • When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
  • Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
  • Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
  • Fold 1 corner of each up over the filling and seal to make triangles.
  • Repeat with the remaining wrappers and filling.
  • In a small serving bowl, stir the soy sauce with the vinegar and honey.
  • Return the water to a boil.
  • Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
  • Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

Nutrition Facts : Calories 31.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.7, Sodium 216.3, Carbohydrate 5.5, Fiber 0.3, Sugar 0.2, Protein 1.5

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

SPINACH DUMPLINGS



Spinach Dumplings image

"I've been making these green dumplings - 'gnocchi verdi' in Italian - since the 1970's," reports Gail Sykora from Menomonee Falls, Wisconsin. "They're a great side dish for most any meal."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 tablespoon finely chopped onion
6 tablespoons butter
3 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1-1/2 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
TOPPING:
1/4 cup butter, melted
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes. , Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval. , In a large saucepan, bring water and bouillon to a boil; reduce heat. Add a third of the dumplings at a time, simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.

Nutrition Facts : Calories 224 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 1017mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

RICE NOODLES AND TOFU IN PEANUT SAUCE



Rice Noodles and Tofu in Peanut Sauce image

Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.

Provided by Mindy Hermann, RDN

Categories     Noodle     Tofu     Bell Pepper     Peanut Butter     Soy Sauce     Vinegar     Lime     Spinach     Cilantro     Peanut     Vegetarian     Crohn's & Colitis     Crohn's

Yield 6-8 servings

Number Of Ingredients 14

3 Tbsp. peanut or vegetable oil
1 (14-16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks
2 medium bell peppers, seeds and ribs removed, sliced into thin strips
8 oz. flat wide brown or white rice noodles
1/4 cup smooth natural peanut butter
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
2 Tbsp. brown sugar
1 Tbsp. fish sauce
2 Tbsp. fresh lime juice
4 oz. baby spinach
1/4 cup cilantro leaves
1/4 cup roasted salted peanuts, chopped
Lime wedges (for serving)

Steps:

  • Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
  • Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
  • Meanwhile, cook noodles according to package directions.
  • Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
  • Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

Tips:

  • Prep your ingredients in advance: This will make the cooking process much smoother and quicker.
  • Use fresh spinach: Fresh spinach has the best flavor and texture for this dish.
  • Blanch the spinach before use: This will help to preserve its color and nutrients.
  • Be careful not to overcook the tofu: Overcooked tofu will become tough and rubbery.
  • Use a variety of vegetables: This will add color, flavor, and texture to the dish.
  • Don't be afraid to experiment: This recipe is a great starting point, but you can adjust the ingredients and flavors to suit your own taste.

Conclusion:

Spinach dumplings with tofu and rice noodles is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. This dish is packed with protein, vegetables, and flavor, and it is sure to be a hit with the whole family. So next time you're looking for a healthy and satisfying meal, give this recipe a try!

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