Steamed spinach and shiitake dumplings

  • 30 mins preparation
  • 50 mins cooking
  • Makes 30 Item
  • Print


Steamed spinach and shiitake dumplings
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 2 teaspoon freshly grated ginger
  • 150 gram shiitake mushrooms, trimmed, finely chopped
  • 1 bunch english spinach (about 400g), trimmed, finely shredded
  • 1/2 cup sliced water chestnuts, finely chopped
  • 2 tablespoon freshly chopped garlic chives
  • 1/2 teaspoon caster sugar
  • 30 gow gee or wonton wrappers
Soy chilli dipping sauce
  • 1/3 cup light soy sauce
  • 2 tablespoon chinese black vinegar
  • 1 teaspoon freshly grated ginger
  • 1 small red chilli, deseeded, thinly sliced
  • 2 teaspoon caster sugar


Steamed spinach and shiitake dumplings
  • 1
    Heat oil in a large wok or frying pan on high.
  • 2
    Stir-fry garlic and ginger 30 seconds. Add mushrooms, stir-fry 1-2 minutes. Add spinach and water chestnuts; stir-fry 2-3 minutes, until spinach wilts. Stir in chives and sugar; season to taste. Remove from heat; let cool.
  • 3
    Working with a few wrappers at a time, place a heaped teaspoon of mushroom mixture in middle of each wrapper. Brush edges with water. Fold wrapper around filling, joining edges in the middle.
  • 4
    Line a steamer basket with baking paper. Half-fill wok or base of steamer with water (make sure steamer is not touching the water) and bring to the boil.
  • 5
    Place dumplings, in batches, in the steamer; cover tightly. Steam 6-7 minutes each batch, until translucent.
  • 6
    To make soy chilli dipping sauce, place all ingredients in a bowl and stir to dissolve the sugar. Serve with dumplings.

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