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.

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Green dumplings with soy chilli dipping sauce
  • 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
  • 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.

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