Sandy’s Spinach Dumpling

‘Spinach Dumpling’ occurred to me, when I realized how strenuous the process is to make the usual dumplings.. And I thought, why can’t I have a more healthier one without the gluttonous rice? And that’s where its born..

Sandy’s Spinach Dumpling

Bunch of spinach
150 grams of cottage cheese (Paneer)
2 tablespoon of ricotta (or 1 tablespoon cream cheese)
3 tablespoon chopped tofu (Use a silky one)
2 tablespoon of rice wine vinegar
2 Thai red chilly deseeded and finely chopped
1 tablespoon of chopped coriander
½ teaspoon pepper powder
Salt to taste

MethodTake a deep pan and boil the water. Once the water is boiled put the spinach and turn off the heat. Blanch the spinach for 30 seconds and transfer it to another deep pan with cold water and let it rest for 2 mins. Remove the spinach carefully and let the water drain off.

Mix in the ingredients from cottage cheese to pepper powder in a bowl and knead it in with your 5 fingers wink emoticon and balance the salt and the vinegar.

For one dumpling, you will need to layer atleast 3-5 leaves crisscross, one over the other, after discarding the stems. Once you layered the spinach, make small round balls of the mixture of the ingredients we mixed and place it in the middle of the layered spinach, roll it up and then pin it with the tooth pick. I like this cold to be served with Thai red Chilli sauce and if you want, you can steam it for 3-5 mins and voila.. have it with Thai Chilli Sauce (sweet)

Categories: Travel Cuisine

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