Chinese Wontons with Spinach and Tofu stuffing

About Chinese Wontons with Spinach and Tofu stuffing

Ingredients

• Wonton wrappers
• Refined flour (maida) 2 cups
• Egg 1
• Salt 1 tsp
• Spinach and tofu stuffing
• Spinach, finely chopped 1 cup
• Tofu, crumbled 50 gms
• Oil 1 tbsp
• Garlic cloves, finely chopped 3
• Medium onion, finely chopped 1
• Salt to taste
• Carrot, grated 50 gms

How to Make Chinese Wontons with Spinach and Tofu stuffing (Stepwise Photos)

Method

1. To make spinach stuffing, heat oil in a non-stick pan, add garlic and onion and saute garlic for 2-3 minutes on high heat.
2. Add spinach and salt and saute for 2-3 minutes. Transfer onto a plate and set aside to cool.
3. To make wonton wrappers, take refined flour in a big bowl and make a well in the centre. Add salt, eggs and mix with a fork. Add ¼ cup water and knead for 10 minutes or till you get a smooth dough.
4. Divide the dough into ten equal portions. Dust some flour on the worktop, and keep each portion on it and roll out to thin discs. Cut into approximately 3½ cm by 3½ cm squares and keep them covered with moist cloth till you cook them.
5. Add tofu and carrot to the spinach mixture and mix well.
6. Place 1 tsp of spinach-tofu stuffing in the middle of each square, dampen the edges with finger. Fold into a triangular shape and then stick the edges to form a dumpling.
7. Heat sufficient water in an idli steamer. Place the wontons on a greased perforated plate, place it in the steamer, cover and steam for 8-10 minutes on high heat or till it becomes almost transparent.
8. Serve hot with any Chinese spicy sauce.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps