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Vegan dumplings! I made dumplings for Superbowl once and they were a hit. Maybe I’ll do the same this year. They are incredibly addicting and you don’t have to be vegan to love these. 

Tofu, Mushroom and Spinach Dumplings

Makes about 50 dumplings

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 teaspoons minced garlic
• 1 (5oz./141g) package sliced shiitake mushrooms
• 1 (3oz.) package enoki mushrooms
• 4 leeks, green onions, sliced
• 1 (6 oz.) package baby spinach
• 1 (16oz./453g) package extra firm tofu, chopped small
• 1/4 cup white wine or water
• 1 tablespoon soy sauce or to taste
• 1 package vegan wonton wrappers, square or round (about 50)

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Directions:

1. In a large frying pan, get the garlic and ginger and nice golden brown. Then add both mushrooms and cook until softened 5-10 minutes
2. Then add leeks or green onions and sauté until softened another couple minutes.
3. Add the baby spinach on top and toss well. This helps deglaze the pan. Add the white wine or water once the spinach cooks down and have a high heat until liquid evaporates.
4. Finally add the tofu and stir fry a couple minutes until soft. Season with soy sauce and salt to taste. (Can add teaspoon or so of sesame oil or rice vinegar if you like)
5. Chop up filling or use shears to cut filling into small pieces. Cool on a baking sheet (10 minutes) or place in fridge for next day.
6. Use 1-2 teaspoons to fill wonton wrappers, use water to seal. (See video at bottom to see how to fold it at 1:06:00). 
7. Place on a lightly greased baking sheet. They freeze well if you want to keep them for later.

To cook- you have options , boil, steam or pan fry. HIGHLY recommend the air fryer!!!!

• Boil. Bring large pot of water to boil first .Then Place dumplings gently into the water and cook until they float to the top and then an additional 2-3 minutes.
• Steam. Use a bamboo steam basket or metal steam basket lined with parchment paper or cabbage leaves. Place over a shallow pot of water. Bring water to a boil, then place dumplings in basket or steamer. Steam for 15-20 min, or skins are fully translucent.
• Pan fry. In a large saute pan, heat 2 teaspoons oil, and place dumplings with flat bottoms down into hot oil. Fry for a couple minutes until golden brown on the bottom, then add 3 tablespoons water carefully and cover with lid. (Stand back)
• ==>Air Fryer. Place dumplings into the air fryer without any oil or spray. Cook at 400 F for 15 minutes. They are so amazingly crispy its ridiculous- with no added oil!
• To make sauce, simply combine 2 T soy sauce and 2 T rice wine vinegar. Serve on the side for dipping.

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