Pumpkin Pockets with Spinach and Tofu filling

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Since the holidays are approaching, I always like to have some appetizers ready in my freezer before hand. And also as now is pumpkin season, nothing’s better to make these beautiful and delicious Pumpkin Pockets filled with Spinach and tofu.

I got inspired by the “sopaipillas” dough to make little baked dumplings, and get advantage of it rich flavor, in a new way, healthier (since those pumpkin dough are fried) giving them a fancy touch by making a savory and creamy filling.

Savory, cheesy and nutty, these dumplings are perfect to be served pared with a red wine, as a Cavernet Sauvignon or Merlot. Ideal as appetizer or entree.


Spinach and Tofu Pumpkin Pockets

  • Servings: 24 small or 12 big pockets
  • Print

Ingredients:

Dough:

1 cup Pumpkin

4 cup all purpose flour

1 1/2 Tsp salt

2 Tbsp vegetable oil or refined coconut oil

Stuffing:

1 1/2 packages fresh spinach

1/2 yellow onion

1/2 cup walnuts

1 block firm tofu

1 Tbsp olive oil

1/3 cup soy milk

1/2 lemon zest

1 tsp lemon juice

1 1/4 tsp salt

1 Tsp sage

1/2 Tsp miso

1 Tsp black pepper

1 Tsp garlic powder

1 Tbsp nutritional yeast

1 Tsp corn starch

Making the dough:

  1. Place the flour in a bowl, add the salt and mix it together.
  2. Add the pumpkin and the oil and with a fork or spatula press and mix the pumpkin into the flour trying to incorporate until it get lumpy.
  3. Now use your hands to press into the dough trying to make an evenly mixture.
  4. Start adding water in small batches. You will use about 1/2 cup of water approx. depending on the humidity of you place. Adding in small batches will allow you to get the right consistency without having to add more flour.
  5. Keep kneading until you’ll get a soft and non sticky dough.
  6. Cover with a plastic wrap and let it sit for  about 1/2 hour, meanwhile you can make the filling.

Filling:

  1. first, make a slurry with the soy milk, corn starch, nutritional yeast, miso and reserve. You have to make this because dissolving the miso and nutritional yeast into a liquid helps to get them evenly incorporated in the filling, and by adding corn starch helps to keep the juices and flavor inside the pocket, and don’t run out when you are eating them.
  2. On a pan at medium high heat, put the oil and stir fry the onion for 1 minute
  3. scramble the tofu block over, and keep stir frying about 3 to 4 minutes, or until the onion gets soft.
  4. Add the spinach, if the amount is too much for you pan, divide it in two batches. Cover the pan and let the ingredients cook for 2 minutes.
  5. Add the spices (sage, black pepper, garlic powder) including the lemon zest and lemon juice and mix it very well.
  6. Add the walnuts and salt, mix.
  7. Add the slurry mixture that you have reserved, and mix very well.

Making the pockets:

  1. Preheat the oven at 350 F.
  2. On a floured surface, place the ball of dough and gently press it to make it flat, with a knife cut it in 2 or 3 pieces.
  3. With a roll pin, roll each pieces in to a 1/4 of inch mat, and with a plate or something circular cut the dough into circles of 5 inches for smalls, or 8 inches for bigger pockets. Lay them separately to prevent to stick each other.
  4. Take each circle and fill them with 2 Tbsp (for small version, add more for bigger ones) of your tofu spinach mixture, in the center of the dough.
  5. Smear your fingers with some water and moisture the dough’s edges. Fold the dough and gently press the edges together. You can use a fork to press it and make indentations.
  6. Place the pockets in a baking tray lined with parchment paper, and bring them to the oven to bake for 15 minutes each batch, at 350 F.
  7. Make your self a drink and wait while the pockets are cooling down to enjoy them!!

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