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Prep time 45 minutes
Cook time 30 minutes
Add spinach and 1/2 cup water in a blender, blend until smooth. Place a fine mesh strainer over a large container and pour spinach juice mixture over it. Press the pulp down with a spatula to get the maximum juice out of it. Measure and set aside 1/2 cup of the juice.
In a stand mixer, mix flour, salt, boiling water and 1/2 cup of the spinach juice. Mix until you have a rough ball shape.
Dust your work surface with flour, knead dough for 10 minutes until smooth. Let it rest for 20 minutes.
In a large bowl, combine crumbled tofu and all other ingredients excluding olive oil, coriander and spinach.
Heat a large fry pan on medium high, add olive oil and once hot add the tofu mixture. Cook for 10 minutes until the mixture has dried out a little bit. Add the coriander and spinach, stir to wilt and then remove from the heat and allow to cool.
Divide rested dough into pieces. Roll each piece of dough into a small ball. Dust working surface and press dough to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll.
Place the wrapper in your left hand. Place 1-2 tablespoons of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge. Repeat the steps to seal the dumpling completely.
Heat oil in a frying pan over medium heat. Fry the dumplings flat side down until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 minutes. Remove the lid and let the dumplings cook for a further minute until they lift off from the bottom of the pan easily.