Spinach and ginger dumplings

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

  • 30 mins cooking
  • Serves 4
  • Print


Spicy dressing
  • 1/2 cup (125ml) chinese black vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame oil
  • 1 fresh small red chilli, sliced thinly
Spinach and ginger dumplings
  • 240 gram english spinach
  • 227 gram canned water chestnuts, drained, chopped finely
  • 2 green onions, chopped finely
  • 4 centimetre piece fresh ginger (20g), grated finely
  • 1 tablespoon light soy sauce
  • 1 egg, beaten lightly
  • 24 gow gee wrappers (230g)
  • 450 gram firm tofu, sliced thickly
  • 2 tablespoon vegetable oil
  • 2 teaspoon sesame seeds, toasted
  • 1/2 cup loosely packed fresh coriander leaves


Spinach and ginger dumplings
  • 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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