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.
** INGREDIENTS **
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
– Spring Onion
– Leftover Spinach Paste
– Corn Flour
** 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.
3. Blend/chop Chinese Mushroom to small pieces.
4. Cut Enokitake with scissors into small pieces.
5. Blend/chop Bok Choy to small pieces.
6. Finely chop Spring Onion
7. Grate Ginger.
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.
11. Add Water and Corn Flour (for binding).
12. Add spinach paste and mix.
13. Spread flour on a flat surface.
14. Roll the dough into small balls and then flatten with a rolling pin to form circles.
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.)
16. Put oil in a frying pan and lightly fry the bottom of the dumplings.
17. Add a small amount of water to the frying pan and quickly put on the lid. Steam for 3 minutes.
18. Remove from the frying pan, serve and enjoy!