1. To make the dumplings, crumble the tofu by hand or shred it with a cheese grater. There should be no large pieces, or the dumplings may fall apart. If not using dumpling bread, cut the stale roll into small cubes. Peel and mince the onion and garlic. Finely chop the fresh baby spinach.
2. Place the dumpling bread in a large bowl. In a smaller bowl, blend the soy flour and plant-based milk until smooth without clumps. Pour this mixture over the bread, season lightly with salt and let soak for approx. 10 minutes.
3. In the meantime, sauté the onions and garlic with a little oil in a pan until the onions are translucent. Add the spinach and cook for just a few minutes until wilted. Season to taste with salt and pepper.
4. Add the crumbled tofu to the soaked dumpling bread along with the wilted spinach and onion mixture and combine well by hand. Mix in the breadcrumbs. Let rest for 15 minutes. Then form 6 dumplings of approx. the same size.
If the dough is too dry, add a little plant-based milk. If it is too wet, add more breadcrumbs.
5. Melt vegan butter in a nonstick frying pan and fry the dumplings for about 5 minutes over medium heat until slightly brown on all sides. Add the water and immediately cover the frying pan with a lid. Reduce heat to low and simmer the dumplings for 10–15 minutes. Remove from the frying pan and let rest for approx. 5 minutes before serving.
The dumplings go well with a fresh salad with herb vinaigrette dressing.
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Many thanks to Zucker&Jagdwurst for this delicious recipe!
