Spinach & Tempeh Dumplings
This recipe made 28 dumplings, which sounds like a lot, but they are very light.
Prepared by: Eerainuh
Recipe type: Vegan
You need
- 150gr of (unflavoured) tempeh
- 250gr frozen spinach, defrosted
- 1 generous tspn of minced garlic
- 1-1.5 tbsp capers
- 3 tbsp of pine nuts
- ½ tsp of Chilli powder (or more, have a taste)
- Himalayan rock salt & pepper, to taste
- Wonton wrappers - I used store bought (I admit, haven't found these organic yet)
To do
- whizz the tempeh in the blender till it's rather fine
- add the spinach, salt and pepper, blend again for 5-7 seconds
- texture should now almost be like a thick paste, but still a bit chunky
- add capers, give a quick blend
- stir in pine nuts
- lightly moisten your wonton wrappers with water (I use a small spray bottle), place a tbsp of the spinach mixture in the middle and scrunch up the sides
- place in your steamer, making sure they don't touch each other as they will stick
- when all dumplings are folded, steam for about 10 minutes.
Notes
Serve with a dipping sauce of your choice (I mixed sweet soy sauce with a tad of toasted sesame oil and a little bit of apple cider vinegar). Great as a snack, or as part of a meal 🙂
Spinach & Tempeh Dumplings sauna 🙂
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