Homemade Chinese Vegetarian Dumplings


This is not a sugar-related dish but I thought it was worth blogging about as they turned out really well.  It’s our first time making dumplings and although it took almost 2 hours from start to finish, they were a huge hit and there were no leftovers.


For the wrappers/skins:
– 3 cups Plain Flour
– 1 cup Water
– 1/2 cup Spinach Juice
– Pinch of Salt

For the filling:
– Chinese Broccoli
– Bok Choy
– Chinese Black Mushrooms
– Enokitake
– Ginger
– Garlic
– Spring Onion
– Leftover Spinach Paste
– Corn Flour
– Water
– Salt


** METHOD **

1. Put spinach in a blender and then sieve to produce 1/2 cup of spinach juice (do not discard the non-sieved spinach – we will use this later).


2. Add the flour, salt, water and spinach juice to form a dough.  Knead by hand and then set aside to use later.

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3. Blend/chop Chinese Mushroom to small pieces.

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4. Cut Enokitake with scissors into small pieces.

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5. Blend/chop Bok Choy to small pieces.

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6. Finely chop Spring Onion

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7. Grate Ginger.

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8. Add oil to a frying pan and add Enokitake.


9. Add freshly pressed garlic to the frying pan.


10. Add fresh ingredients to frying pan including salt.  Stir.

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11. Add Water and Corn Flour (for binding).

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12. Add spinach paste and mix.

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13. Spread flour on a flat surface.


14. Roll the dough into small balls and then flatten with a rolling pin to form circles.

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15. Add a spoonful of the mixture to the dough and fold in half to make a semi-circle.  (Spread water on the edges to seal.)

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16. Put oil in a frying pan and lightly fry the bottom of the dumplings.

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17. Add a small amount of water to the frying pan and quickly put on the lid.  Steam for 3 minutes.

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18. Remove from the frying pan, serve and enjoy!

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