Quick & Easy

Spinach and ginger dumplings

Delicious and flavour-packed Asian-style dumplings with a spicy dressing.
spinach and ginger dumplings


Spicy dressing


1.Make spicy dressing. Combine ingredients in a small bowl.
2.Place spinach in a medium heatproof bowl, cover with boiling water; drain immediately. Refresh under cold running water; drain. When cool enough to handle, squeeze excess water from spinach; chop finely.
3.Combine spinach, water chestnuts, onion, ginger, sauce and egg in a bowl. Place 2 teaspoons of the mixture in the centre of a wrapper, leaving a border; brush the edge with water. Fold wrapper over filling; pleat the edge to seal. Repeat with remaining spinach mixture and wrappers.
4.Cook dumplings in a large saucepan of boiling water, in three batches, for 3 minutes or until cooked through. Drain; keep warm.
5.Meanwhile, pat tofu dry with paper towel. Heat oil in a large frying pan over high heat; cook tofu for 2 minutes each side or until golden.
6.Divide tofu and dumplings among bowls; drizzle with dressing, then sprinkle with sesame seeds and coriander.

Chinese black vinegar is made from fermented glutinous rice, is mildly acidic and slightly sweet, and is used as a condiment. It is available from Asian food stores (the Chinkiang brand is one of the best). You can use rice vinegar instead. Pleating the edge of the dumplings can be a little tricky. You can simply press the edges together to ensure they are well sealed, they will be just as tasty.


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