Name: Green dumplings with soy chilli dipping sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram spinach, trimmed; 125 gram gai lan (chinese broccoli) leaves; 1 cup fresh finely chopped garlic chives; 2 tablespoon soy sauce; 2 clove garlic, grated finely; 1 1/2 tablespoon finely grated fresh ginger; 2 teaspoon sesame oil; 240 gram round gow gee wrappers; Soy chilli dipping sauce; 1/4 cup (60ml) soy sauce; 2 tablespoon chinese black vinegar; 1 teaspoon caster (superfine) sugar; 1 teaspoon sesame oil; 1 teaspoon chilli oil; 1 green onion (scallion), sliced thinly

Green dumplings with soy chilli dipping sauce

Delicious and nourishing green dumplings with a soy chilli dipping sauce - a tasty and light Asian inspired meal.

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

300 gram spinach, trimmed

125 gram gai lan (chinese broccoli) leaves

1 cup fresh finely chopped garlic chives

2 tablespoon soy sauce

2 clove garlic, grated finely

1 1/2 tablespoon finely grated fresh ginger

2 teaspoon sesame oil

240 gram round gow gee wrappers

Soy chilli dipping sauce

1/4 cup (60ml) soy sauce

2 tablespoon chinese black vinegar

1 teaspoon caster (superfine) sugar

1 teaspoon sesame oil

1 teaspoon chilli oil

1 green onion (scallion), sliced thinly

Method

1.Boil, steam or microwave spinach and gai lan until tender; drain. Rinse under cold water; drain. Squeeze out excess water; chop finely.

2.Combine spinach, gai lan, chives, sauce, garlic, ginger and oil in a medium bowl.

3.Place 2 teaspoons of mixture in the centre of a gow gee wrapper. Wet edge of wrapper with fingers; fold in half and press edges together to seal. Repeat with remaining wrappers and mixture.

4.Cook dumplings, in batches, in a large saucepan of boiling water, for 2 minutes, or until they float and are just tender. Drain.

5.Meanwhile, make soy chilli dipping sauce: Combine ingredients in a small bowl.

6.Serve dumplings with dipping sauce.

To turn this recipe into a dumpling soup, serve dumplings in vegetable stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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